If you’ve been shy to cook turkey breasts, try this easy, succulent and really fool proof Dry Brine Turkey Breast recipe with gravy. Beware, the dry brine gives incredible flavor to your turkey—you won’t be able to go back!
Whether you do Thanksgiving or Friendsgiving, it’s ten times easier for you to start off with turkey breasts. And using a dry brine brings out incredible moisture and flavor to the turkey, so rest assure you’ll love it!
Can you believe it’s Thanksgiving week!! OMG are you geared up and ready to go? I’ve been busy with lots of turkey, brining turkey, and turkey roast for Friendsgiving.
I’m really softening up to Friendgiving year after year. And this dry brine turkey breast recipe is seriously the BEST for a Friendsgiving party.
Even more for Thanksgiving, because I don’t know about you, but all my family loves turkey breast.
So after years, I decided I’m only making roast turkey breast recipe from now onwards. It’s easier, quicker and above all delicious!
PS–Another terrific turkey breast recipe that’s fool proof and made on the stove (no prep ahead required) is this Turkey Breast Recipe On the Stove.
DRY BRINE TURKEY
Why Dry Brine? First of all because it’s dry brine. Dry brining the turkey infuses a ton of flavor which is really essential for your turkey. Another thing is the moisture.
In brief, dry brining the turkey using salt and dry spice will withdraw the moisture from the turkey at first.
Then the salt dissolves into the moisture and it gets reabsorbed back in to the turkey as a salty flavorful moisture. The salty moisture also breaks down tough muscle proteins resulting in tender meat.
Likewise, just as important as brining the turkey, balancing the brine is very important. The balance of salt to sugar to spice.
You can definitely play around with different spices, but make sure the salt and sugar levels are balanced.
Brining time is always between 1-3 days and this helps the turkey breast make the most out of brining.
Right before roasting the turkey, I add a mixture of unsalted butter and parsley under the turkey breast skin and on top.
Similarly this step adds extra moisture and you an add extra spices, garlic, lemon, herbs and anything you like.
Meat thermometer is ideal to check doneness of your tucker breast so don’t skimp on that!
Finally the gravy. I add some Worcestershire sauce to the mix of butter, flour and turkey juices for maximum flavor.
Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. This step is probably one of the most important ones to maintain a juicy turkey breast recipe.
HOW TO DRY BRINE A TURKEY
Start by making the dry brine and sprinkle it evenly all over the turkey breast. It seems like lots of salt, but it’s just right.
After brining the turkey breast, you’ll need to slather the butter everywhere and roast the turkey.
Now make the gravy. First of all, you’ll need to remove the turkey from the roasting pan and tent it over with foil. Strain the juices and set aside.
Get the gravy going by making a basic roux. Similarly you can add the softened roast garlic cloves or onions here. Or simply use the strained juices to impact the flavors.
Finally, the Worcestershire sauce is added in to boost up the flavor. And finally it’s time to slice the turkey breast, drizzle your gravy and indulge!
Enjoy this turkey breast recipe—Thanksgiving or not, a turkey breast is a treat anytime! 🙂
DRY BRINE RECIPE TIPS
- Plan ahead. Remember the dry brine needs at least a full day, so make sure you’ve planned for that.
- Pat dry the turkey well before brining.
- Use the perfect ratios of salt and sugar so the moisture is perfect. Likewise adjust your spice level to your taste.
- Add cumin, turmeric, chilli flakes or any of your favorite spice combos.
- Be careful about using garlic powder and onion powder because they can be too strong if you’re planing to brine for 3 days.
- Make sure the turkey breast is rested for at least 15 minutes before slicing.
TURKEY SIDE DISHES
Succulent Dry Brined Turkey Breast
For the Brine:
- 2 Tablespoons Salt Pink Himalayan
- 1 Tablespoon Sugar
- 1 Tablespoon Oregano
- 1 Tablespoon Rosemary
- 1 teaspoon nutmeg
- 1 stick butter unsalted at room temperature
- 1/3 cup parsley chopped
- 1 tablespoon olive oil
- 4 Garlic heads sliced in half
- 3 Rosemary sprigs
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup Turkey stock from strained turkey juices
- 1 teaspoon Worcestershire
Pat the turkeyr breast dry vey well.
Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh.
Place the turkey in the fridge for 1-3 days maximum.
When it’s time to roast the turkey, preheat the oven to 375F.
Mix the butter and herbs in a small bowl and slather it under the skin and over the skin.
Roast the turkey breast by placing a parchment paper over a baking sheet. Drizzle that olive oil, put the onions, garlic, fresh rosemary and put the turkey breasts right over them.
Roast the turkey breast for 1 hour and 10 mins.
Remove the turkey breast to a cutting board and cover loosely with foil.
Strain the turkey juices and set aside.
Make the gravy: Melt the butter in a medium pot, add the flour and stir. Add in the stock and let it boil for at least 10 mins over low heat. Add the Worcestershire sauce and sir well. Remove from the heat.
Slice the turkey and serve with the grave! Enjoy 🙂
Plan ahead. Remember the dry brine needs at least a full day, so make sure you’ve planned for that. Pat dry the turkey well before brining. Use the perfect ratios of salt and sugar so the moisture is perfect. Likewise adjust your spice level to your taste. Add cumin, turmeric, chilli flakes or any of your favorite spice combos. Be careful about using garlic powder and onion powder because they can be too strong if you’re planing to brine for 3 days. Make sure the turkey breast is rested for at least 15 minutes before slicing.