This dry brined turkey breast recipe will leave you with juicy meat and crispy 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 brine turkey 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, try cooking up turkey breast instead of a whole bird!
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. Not to mention less clean-up and no bones!
What is 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.
What is the difference between dry brining and wet brining
I have wet brined my turkey for many years, which 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 it is plumped with moisture when it roasts, 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 is a great way to infuse additional flavors into the meat.
Prep tip:
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
- Baking powder
Yes, you only need two simple ingredients for a dry brine turkey!
The kosher salt will penetrate into the bird and work its 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 crispy while roasting.
Salt tip:
Make sure you’re using kosher salt, not table salt!
How to prep the turkey
Here’s how to prep the turkey for the dry brine.
Tip:
You are going to get dirty – be ready to get your hands all over this turkey!
- Once your turkey is defrosted, carefully remove it from the bag.
- Remove any bags of innards that may be included.
- Proceed to dry the entire turkey inside and out with paper towels.
Safety tip:
I do this process over the sink since it is easy to disinfect the surface afterward!
- 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 dry out, which will help crisp the skin when we roast fully.
Dry brining tip:
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.
Herb butter ingredients
This herb butter will go under the skin of the turkey and on the outside. Ensure you use unsalted butter since we dry brined!
The herbs I use are:
- Fresh sage
- Thyme
- Oregano leaves (finely chopped)
Herb butter tip:
For the richest and boldest flavors, use fresh herbs. Dried herbs can also work, but their flavors and aromatic properties are diminished. It’s best to use fresh herbs and chop them up finely.
How to add herb butter to raw turkey
You will smear the butter all over the top of the turkey and between the skin and the meat of the turkey breast.
- From the bottom of the breast, carefully separate the skin from the breast. Be very gentle, or the skin can rip.
- Using your fingers, scoop herb butter out of the bowl and begin smearing under the skin onto the breast.
- Spread the rest of the herb butter on the outside of the breast. Pull the skin down and secure it between the breast point and rack if possible.
How to roast the 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, and carefully pour 2 cups of low sodium turkey broth at the bottom of the pan. Roast at 425°F, basting every 15 minutes.
Basting tip:
I just slide the rack out to baste instead of taking the turkey in and out of the oven.
Cooking tips:
This 6-pound turkey breast took 1 hour and 15 minutes to cook. If you have a smaller bird, begin checking with the thermometer in 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 a temperature of 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!
How to carve the 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.
Need some side dish ideas? I have a bunch of my family’s favorite recipes below.
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
FAQs about dry brine turkey breast
Below are some common questions people often ask about cooking turkey with dry brine. If you don’t see your question in the list below, please leave it in the comments.
How long should you thaw a turkey?
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.
How long do you let a turkey dry brine?
A dry brine turkey should brine for a minimum of 12 hours – 24 hours is ideal, max 48 hours. Do not over brine it, or it will cause the meat to be softer.
How long do you roast or cook a turkey?
Since turkeys are different sizes, use a meat thermometer to ensure your turkey is fully cooked. Do not rely on “pop-up” turkey tabs.
Turkey’s temperature should register 155°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 the thickest part of both breasts.
Once rested, it should come to a temperature of 165°F.
Allow the turkey to rest and wait at least 20 minutes before carving the turkey to allow the juices to settle.
For the web story version of this recipe, click here!
Made this recipe and loved it? Leave a star rating below!
Dry Brined Turkey Breast
Equipment
Ingredients
Turkey
- 3-6 pound turkey breast thawed
- 2 cups low sodium turkey broth
Dry Brine
- 3 tablespoons Kosher salt
- 1 tablespoon baking powder
Herb Butter
- 6 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon chopped fresh thyme leaves
Serve with
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Depending on the weight of your turkey breast it should take 45 minutes- 1 ½ 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.
- Carefully remove turkey from oven (remember there is liquid at the bottom of the pan). Using your baster, reserve ¼ cup of pan drippings for making homemade gravy (see this post for my homemade turkey gravy).
- 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.
Notes
- You must use kosher salt for this recipe, not table salt or other type.
- Ensure you’re using unsalted butter since we dry brined with salt, using salted butter will result in over salted turkey. Same with the turkey stock, you want unsalted or low sodium.
Dry brine tips and FAQ’s
- 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.
Leave a Reply