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A platter showing close up of some slices of roast turkey, a flower and some broccoli

Succulent Dry Brined Turkey Breast

If you’ve been shy to cook turkey breasts, try this easy, succulent and really fool proof Dry Brined Turkey Breast recipe with gravy. Beware, the dry brine gives incredible flavor to your turkey—you won’t be able to go back!
Course holiday, holidays, Main Course, Main Dish
Cuisine American
Keyword Dry brining a Turkey, How to dry brine a turkey, Roast turkey breast
Prep Time 1 day 22 hours 40 minutes
Cook Time 1 hour 10 minutes
Resting time 15 minutes
Total Time 1 day 23 hours 50 minutes
Servings 8
Calories 47 kcal
Author Mahy

Ingredients

For the Brine:


  • 2 Tablespoons Salt Pink Himalayan
  • 1 Tablespoon Sugar
  • 1 Tablespoon Oregano
  • 1 Tablespoon Rosemary
  • 1 teaspoon nutmeg

Butter:

  • 1 stick butter unsalted at room temperature
  • 1/3 cup parsley chopped

Roasting:

  • 1 tablespoon olive oil
  • 4 Garlic heads sliced in half
  • 3 Rosemary sprigs

Gravy:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup Turkey stock from strained turkey juices
  • 1 teaspoon Worcestershire

Instructions

  1. Pat the turkeyr breast dry vey well.

  2. Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh.
  3. Place the turkey in the fridge for 1-3 days maximum.
  4. When it’s time to roast the turkey, preheat the oven to 375F.
  5. Mix the butter and herbs in a small bowl and slather it under the skin and over the skin.
  6. 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.
  7. Roast the turkey breast for 1 hour and 10 mins.
  8. Remove the turkey breast to a cutting board and cover loosely with foil.
  9. Strain the turkey juices and set aside.
  10. 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.
  11. Slice the turkey and serve with the grave! Enjoy :)

Recipe Notes

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.

Nutrition Facts
Succulent Dry Brined Turkey Breast
Amount Per Serving
Calories 47 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 2678mg116%
Potassium 44mg1%
Carbohydrates 2g1%
Vitamin A 100IU2%
Vitamin C 0.9mg1%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.