Dry Brined Turkey Breast

Step 1

Thaw your turkey breast (in the bag it came), in your refrigerator. It typically takes 24 hours per 4 pounds to defrost, plan accordingly according to weight.

Step 2

Once your turkey is defrosted, carefully remove it out of the bag (I do this over the sink, since it is easy to disinfect the surface after). Remove any bags of innards that may be included. Place turkey breast on half sheet pan with a rack, so any additional thawed juices that come out while it brines, do not get reabsorbed back into the turkey. Proceed to dry the entire turkey inside and out with paper towels.

Step 3

In a small bowl, mix the baking powder with the kosher salt (see note #1). From up above, sprinkle baking powder/salt mixture over the entire turkey breast (you may not need all of it depending on the size of your bird). Carefully place the bird, uncovered, in the refrigerator for 24 hours.

Step 4

Once your turkey has brined for 24 hours, remove from the refrigerator and preheat oven to 425F. If any juices accumulated overnight, discard. From the bottom of the breast, carefully separate the skin from the breast. Be very gentle or the skin can rip.

Step 5

In a small bowl, mix together unsalted butter and chopped fresh herbs (see note #2). Using your fingers, scoop herb butter out of bowl and begin smearing under the skin onto the breast. Spread the rest of the herb butter on the outside of the breast. If possible, pull the skin down and secure it in between the breast point and rack.

Step 6

Place turkey into the oven and carefully pour 2 cups of turkey broth into the the bottom of the pan. Begin roasting turkey in the oven. Every 15 minutes, carefully slide the rack out and baste the turkey with the juices in the pan.

Step 7

Depending on the weight of your turkey breast it should take 45 minutes- 1 1/2 hours to roast (my 6lb turkey breast took 1 hour and 15 minutes). For smaller birds, begin checking with a thermometer at 45 minutes, you are looking for 155F at the thickest part of the breast. After it rests it should come to temperature at 165F.

Step 8

Carefully remove turkey from oven (remember there is liquid at the bottom of the pan). Using your baster, reserve 1/4 cup of pan drippings for making homemade gravy (see this post for my homemade turkey gravy).

Step 9

Once the turkey has rested, use a sharp chef's knife or carving set to slice the turkey breast. Once you begin carving the turkey breast, you should immediately reveal juicy meat as you slice. Serve with homemade turkey gravy over the top and with your favorite Thanksgiving side dishes.