Oven Roasted Turkey Breast With Dry Brine

Here's how to cook a turkey breast and not mess it up! This easy oven-roasted turkey breast with dry brine recipe delivers juicy, flavorful results every time. If your fear of undercooking leads to overcooking, check out the simple steps in this recipe.

What Is Dry Brining?

• Dry brining is sprinkling salt on meat and letting it rest in the refrigerator for a set amount of time.
• The salt seasons and improves the moisture of the turkey while drying out the skin to help with browning.
• No water is involved, like a wet brine, making it very easy and manageable.
• It gives you some extra protection from a tough and stringy bird.

Why This Recipe Is Different

• Lower Internal Temperature. Prevent overcooking by removing the turkey from the oven at 160℉ rather than 165℉. Just like my chicken breast recipe, the internal temperature will go up 5-8℉ while resting.
• No butter. It's messy and sticks to your hands rather than the turkey breast, plus the water in the butter softens the skin.
• No basting. Basting also softens the skin and requires the oven door to be opened several times, which reduces the oven temperature. It's not necessary since your turkey will be juicy from dry-brining and monitoring the internal temperature as it cooks.
• Deep, brown skin. Rubbing oil on the skin before roasting creates an attractive skin when compared to one without oil.

Problems Roasting A Turkey Breast

Dryness Issues: This occurs when the turkey is overcooked.

• The dry-brine helps by retaining moisture.
• A meat thermometer will let you know exactly when to remove the turkey from the oven.

Uneven Cooking: A bone-in turkey breast has an awkward, uneven shape with varying thickness of breast meat.

• Position the breast with the thick meat at the highest point on the rack.
• Make sure to insert the thermometer's probe in the right spot. I'll show you how in the steps below.
• Rotate the pan during cooking.

Shopping For Turkey Breast

• The majority of turkey breasts sold in the U.S. are frozen and enhanced, which means they have been injected with salt to help them stay moist. The package will say 'pre-brined', 'self-basting', or 'injected with broth, salt, and natural flavoring'. You can still dry-brine a pre-brined turkey.
• Turkey that is not enhanced is available during Thanksgiving, but it is hard to find year-round. I stock up at Whole Foods during the holidays. Mail-order is another option, yet expensive.
• If you buy a breast that has not been injected with salt, increase the Diamond Crystal kosher salt by 50% or 1 ½ tablespoons.
• Look for an uncooked turkey breast with the bone in and skin on that weighs between 5-8 pounds.
• Plan on 1 pound per person if you want leftovers.
• Most breasts have a backbone. You can remove it so it doesn't tip over, and it's easier to carve. Then, you can make homemade chicken stock.

See the recipe card below for ingredient measurements.

Variations

Here are some other ideas to add to your turkey breast.

• Add chopped fresh herbs to the salt brine, like 1 tablespoon each of thyme and parsley, and 1 teaspoon of sage.
• Stuff the cavity with chopped vegetables like 1 onion, 3-4 garlic cloves, 1 carrot, and 1 celery.
• Omit oiling the skin before roasting. It won't be as brown, but it will still be crackly.
• Stick fresh herbs, 1 head of garlic cut in half, and 1 lemon cut in half in the cavity.

Equipment

• 13 x 18-inch sheet pan
• wire rack
• leave-in probe meat thermometer
• instant-read meat thermometer, optional for quick temperature checks at the end
• boning knife or an 8-inch chef's knife, for carving

Step-by-Step Instructions

Top Tips:

• If your turkey breast is frozen, defrost it on a tray in the fridge. Plan 24 hours of defrost time for every 4 pounds.
• If the breast is wobbly and unstable on the rack, crumble aluminum foil into two balls and wedge them underneath each side.

Step 1: Unwrap the turkey breast, pat it dry with paper towels, and place it on a platter or cutting board. If there is a pop-up turkey timer, remove it.

Sprinkle the kosher salt and black pepper evenly over the breast, including the sides.

For a breast that has not been injected with salt, increase the Diamond Crystal kosher salt by 50% or 1 ½ tablespoons.

Step 2: Line the cookie sheet with aluminum foil. Spray the wire rack with non-stick cooking spray to help with clean up, then set it on the rimmed baking sheet. Place the turkey breast on the rack with the thickest part pointing up.

Store in the refrigerator for 18-24 hours, uncovered.

Step 3: Preheat the oven to 350℉.

Pull the turkey breast out of the fridge to the countertop. Brush or rub the cooking oil on the turkey skin.

Insert your high-temperature thermometer probe in the thickest part of the breast. The probe tip should not touch the bone. It should be about ½-1 inch from the cavity. Set the high temperature alert to 160℉.

Step 4: Roast the turkey breast in the oven to an internal temperature of 160℉. Rotate the baking sheet 180° after 50-60 minutes.

Cook by the internal temperature of the turkey, not by time alone. For planning purposes, it can take about 1-2 hours (roughly 12-15 minutes per pound).

Step 5: After your thermometer alarms that the breast is at 160℉, verify the thickest part of the other side of the breast to make sure it is also at 160℉. If less, rotate the pan so the lower temperature side is facing the back of the oven. Keep roasting until it gets to temperature.

Step 6: Remove the turkey from the oven to let rest for 30 minutes before carving.

Make Ahead And Reheating Instructions

Make Ahead: Make Thanksgiving a lot less stressful by cooking the turkey breast a day ahead. Rest for 30 minutes, carve the breast, and slice it into portions. Let it come down to room temperature for 20-30 minutes before storing.

To Store: It will hold in the refrigerator for up to 4 days in a covered dish or zip lock bag until the big meal. In addition, freeze in an airtight container for up to 3 months. Thaw in the refrigerator a full day before reheating it.

To Reheat: Arrange the turkey slices in an oven-proof dish covered tightly with foil. Reheat in the oven at 325℉ until warm, or about 20-25 minutes. Also, you can carefully microwave small portions at 50% power on a plate.

FAQ

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