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Dry Brine Roasted Turkey Breast Recipe

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4.1 from 4 reviews

This Dry Brine Roasted Turkey Breast is tender, succulent, and full of flavor thanks to a simple dry brine technique. The brining process helps retain moisture and infuse the turkey with seasoning, resulting in juicy meat and crispy golden skin. Perfect for festive occasions, this recipe pairs beautifully with classic sides like cranberry sauce and gravy.

Ingredients

Turkey and Dry Brine

  • 1.5 kg (3 ⅓ lbs) turkey breast – boneless, skin on, remove net if present
  • 1 ½ teaspoon cooking sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano

Roasting Base and Seasoning

  • 2 medium brown/yellow onions, peeled and cut into thick rounds (about three rounds per onion)
  • 6 large sage leaves (or 12 small)
  • 6 thyme sprigs
  • 2 tablespoon extra virgin olive oil

Instructions

  1. The day before roasting: Remove the turkey breast from the fridge and pat dry with paper towels. Place it in a large dish. Combine the sea salt, dried oregano, and black pepper, then sprinkle evenly over the skin side of the turkey breast. Cover tightly with cling film and refrigerate for 24 hours to allow the dry brine to tenderize and flavor the meat.
  2. The day of roasting preparation: Remove the turkey breast from the fridge 30-45 minutes before cooking to bring it closer to room temperature. Preheat the oven to 220°C (430°F). In a roasting pan, arrange the thick onion rounds and place a sage leaf and a thyme sprig on top of each.
  3. Trussing the turkey: Use kitchen twine to truss the turkey breast evenly for consistent cooking. Wrap loops of twine around the breast at 2.5 cm (1 inch) intervals and tie tightly to hold the shape. This step helps the breast cook more evenly and maintain a uniform shape.
  4. Roasting: Place the trussed turkey breast on top of the prepared onion and herb bed in the roasting pan. Drizzle the olive oil over the turkey. Insert the pan into the oven at 220°C, then immediately reduce the temperature to 200°C (400°F). Roast for approximately 80-90 minutes, or until the thickest part of the breast reaches an internal temperature of 74°C (165°F). Adjust cooking time depending on the size of the breast and monitor with a meat thermometer.
  5. Resting and serving: Once cooked, remove the turkey from the oven and tent loosely with foil. Allow it to rest for 15 minutes so the juices redistribute. Carve into beautiful slices and serve with your favorite festive side dishes, cranberry sauce, and gravy.

Notes

  • This recipe is suitable only for turkey breast that has not been previously brined or marinated. Many supermarket brands pre-brine their turkey, so always check the label.
  • Trussing can be done with simple kitchen twine and ensures even cooking by holding the breast in a consistent shape.
  • Use cooking sea salt with coarser grains rather than fine table salt to achieve the proper dry brine effect.
  • The tablespoon measurement refers to the Australian standard of 20 ml (equal to 1 tablespoon plus 1 teaspoon for other regions).
  • Using a meat thermometer is the most reliable way to ensure the turkey is cooked perfectly and not overdone.
  • Leftovers should be stored in an airtight container in the fridge for up to three days or frozen for up to two months.
  • To reheat leftover turkey breast without drying it out, gently warm it on the stovetop with some stock or butter added to a pan.
  • Serving size can accommodate 4-6 people depending on side dishes served alongside.

Find it online: https://yumntasty.com/dry-brine-roasted-turkey-breast-recipe/