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Dry Brined Oven Roasted Turkey Breast

Charles loves to cook and enjoys trying new recipes every day. He specializes in recreating gourmet comfort food.

Dry Brined Roasted Turkey Breast

Dry Brined Roasted Turkey Breast

Ingredients

  • 1 6 to 8 pound bone in turkey breast (thawed)
  • 1 tablespoon of good quality extra virgin olive oil
  • 1 1/2 cups of low sodium canned chicken stock for the bottom of the roasting pan
  • 1/4 cup dry white wine
  • 2 bay leaves

Dry Brine (mixed together)

  • 2 tablespoons of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 1/2 tablespoons of light brown sugar (packed)
  • 1 teaspoon garlic powder

Instructions

  • Make sure to begin with a completely dry surface on your turkey breast. Dry with paper towels and rub the brine mixture over the surface of the breast. Push the brine mixture under the skin and onto the breast, massaging it into the breast. Refrigerate the dry brined turkey breast uncovered overnight or two days in advance of roasting.
  • Remove the turkey breast from the refrigerator at least one hour before roasting. Allow the turkey breast to reach room temperature. Preheat your oven to 450 degrees Fahrenheit. Ensure your oven rack is in the middle section of the oven. Place the brined turkey breast in a shallow roasting pan, place a wire rack in the bottom. Pat dry any excess moisture before roasting. Rub the brined turkey breast with one tablespoon of good quality extra virgin olive oil. Add a cup of the low sodium chicken stock, bay leaves, and the white wine into the bottom of the pan to help keep the breast moist while roasting.
  • Roast the turkey breast uncovered for thirty five minutes at 450 degrees Fahrenheit. Next, reduce the heat to 325 degrees Fahrenheit. Continue cooking until the turkey reaches an internal temperature of 155-160 degrees Fahrenheit using an instant read thermometer. Add additional chicken stock if needed. When finished roasting, tent the breast with foil for 15 minutes before removing the turkey breast to a cutting board for carving.
  • Slice into portions, serve with your favorite sides or enjoy one of the best turkey sandwiches you've ever had

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

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