Last Updated on November 7, 2020 by Stephanie

This dry brine turkey breast recipe will leave you with juicy turkey meat and crispy turkey skin. Opting for a turkey breast cuts the roasting time in half and keeps you from drying out the breast meat, waiting for the legs to cook through. This dry brined turkey breast recipe will be your new Thanksgiving go-to.

If you’re having a smaller Thanksgiving, want something that cooks faster, or just don’t care for dark meat, I love using a turkey breast. Using a turkey breast cuts the roasting time in half and keeps you from drying out the breast meat, waiting for the legs to cook through.

Dry brining

Dry brining is seasoning food with a salt mixture that penetrates the protein and keeps it moist and tender during the cooking process. Chicken and turkey dry out very easily when exposed to high heat, so they both are great candidates for dry brining.

Dry vs. wet brine

I have wet brined my turkey for many years and it has always been very popular (see this post for my wet brine recipe). In a wet brine, the salted liquid saturates the meat, so that when it roast’s it is plumped with moisture allowing it to remain moist. Dry brining uses the natural moisture in the meat and keeps the moisture in the bird while it roasts. Wet brining takes up a lot of space, but a great way to infuse additional flavors into the meat. If you don’t have the fridge space, time, or equipment for a wet brine, dry brining is the way to go.

Dry brine ingredients

Ready for my long list of dry brine ingredients? Kosher salt and baking powder. The kosher salt will penetrate into the bird and work it’s magic overnight to break down the proteins in the meat and ensure the moisture is retained. The baking powder will help the skin brown and get so crispy while roasting. Make sure you’re using kosher salt, not table salt.

Prepping your turkey

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. I use a 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.

Mix the baking powder in a small bowl with the kosher salt. 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. Having it uncovered will allow the skin to fully dry out, which will help crisp the skin when we roast.

Herb butter

This herb butter is going to go under the skin of the turkey and on the outside. The herbs I use are: fresh sage, thyme, and oregano leaves, finely chopped. Ensure you use unsalted butter, since we dry brined.

1. From the bottom of the breast, carefully separate the skin from the breast. Be very gentle or the skin can rip.
2. Using your fingers, scoop herb butter out of bowl and begin smearing under the skin onto the breast.
3. 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.

Roasting turkey breast

This recipe relies on high heat roasting to get the crispy bubbly outer skin. This high heat works on the turkey breast, since it is small and you don’t have to worry about the legs which take longer to cook.

Place the turkey in the oven, carefully pour 2 cups of low sodium turkey broth at the bottom of the pan. Roast at 425F, basting every 15 minutes (I just slide the rack out to baste, instead of taking the turkey in and out of the oven).

This 6 pound turkey breast took 1 hour and 15 minutes, if you have a smaller bird, begin checking with the thermometer around 45 minutes. Check both sides of the thickest part of the breast, you want it to register at 155F. Once it rests, it should come to temperature at 165F.

Allow the turkey to rest for 20 minutes before carving so the juices can redistribute. Using the baster, reserve ¼ cup of the pan drippings for the gravy. See this post on making homemade turkey gravy.

Carving turkey breast

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.

Thanksgiving side dishes:

• Green Bean Casserole with Fried Shallots
• Cornbread Sausage Stuffing
• Roasted Garlic and Herb Mashed Potatoes
• Sweet Potato Casserole
• Shaved Brussels Sprout Salad
• Honey Coriander Roasted Carrots
• Butternut Squash Mac and Cheese

Dry brine turkey breast Tips & FAQ

• Thaw turkey based on weight. For every 4 pounds, it should take 24 hours. Since turkey breasts are much lighter, it will take much less time to defrost than a whole turkey.
• Dry brine for minimum 12 hours, 24 hours is ideal, max 48 hours.
• Time: Since turkey’s are different sizes, use a meat thermometer to ensure your turkey is fully cooked. Do not rely on “pop up” turkey tabs.
• Turkey temperature should register 155 degrees F before you remove it from the oven. Check with a thermometer in two places to ensure it is fully cooked. Since we are only roasting the breast, check on thickest part of both breasts. Once rested, it should come to temperature at 165 degrees F.
• Allow the turkey to rest. Wait at least 20 minutes before carving the turkey to allow the juices to settle.

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