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Sliced dry brined turkey breast with crisp golden skin and herb butter on a white platter, the Thanksgiving main of the dry brined turkey breast recipe

Dry Brined Herb Butter Turkey Breast With Crisp Golden Skin

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A bone in turkey breast dry brined for 18 to 24 hours with a measured salt ratio, roasted under and over the skin with sage, thyme and rosemary butter, and rested for clean, juicy slices. Prep and cook times are hands on and roasting only; the brining is hands off in the fridge.

  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 bone in turkey breast with skin, 6 to 7 pounds
  • 2 tablespoons fine sea salt
  • 1 tablespoon light brown sugar
  • 1 teaspoon black pepper, divided
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cloves garlic, grated
  • 1 teaspoon lemon zest
  • 1 yellow onion, quartered
  • 1 cup low sodium chicken broth

Instructions

  1. The day before roasting, pat the turkey breast very dry with paper towels. Set it on a rack over a rimmed sheet pan.
  2. Stir the salt, brown sugar and 1/2 teaspoon of the pepper together. Rub the mix all over the breast, on the skin, under the skin where it lifts easily, and inside the cavity.
  3. Refrigerate the breast uncovered on the rack for 18 to 24 hours. The skin should look dry and slightly tight when it comes out.
  4. Take the breast out of the fridge 45 minutes before roasting. Pat the skin dry again. Do not rinse the brine off.
  5. Heat the oven to 450 degrees F with a rack in the lower third. Mash the softened butter with the sage, thyme, rosemary, garlic, lemon zest and the remaining 1/2 teaspoon pepper.
  6. Loosen the skin over the breast with your fingertips. Spread two thirds of the herb butter under the skin in an even layer, then spread the rest over the skin.
  7. Scatter the onion quarters in a roasting pan and pour in the broth. Set the breast on a rack in the pan, skin side up.
  8. Roast at 450 degrees F for 20 minutes, until the skin starts to color. Reduce the heat to 325 degrees F and roast for 1 hour 10 minutes to 1 hour 25 minutes more.
  9. The breast is ready when a thermometer in the thickest part, away from the bone, reads 160 degrees F. If the skin browns too fast at the 45 minute check, tent it loosely with foil.
  10. Rest the breast on a board, tented with foil, for 20 minutes. The temperature will coast to 165 degrees F and the juices will settle.
  11. Carve the meat off the bone in one piece per side, then slice across the grain into thick slices. Spoon the warm pan juices over the top and serve.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 40 minutes

Nutrition

  • Serving Size: 6
  • Calories: 380
  • Sugar: 1
  • Sodium: 890
  • Fat: 17
  • Saturated Fat: 7
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 2
  • Fiber: 0
  • Protein: 52
  • Cholesterol: 165

Find it online: https://cookaza.com/dry-brined-herb-butter-turkey-breast/