Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Make Ahead Dry Brined Turkey Breast with Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 71 reviews

  • Author: Ezabella
  • Total Time: Approximately 26 hours (including dry brining and resting)
  • Yield: 8 servings

Description

This Make Ahead Dry Brined Turkey Breast recipe offers a flavorful, juicy turkey breast that can be prepared in advance and roasted to perfection. The dry brining process enhances the natural flavors and ensures a tender, moist result with a crispy skin. Served with a rich homemade gravy made from the pan drippings, it’s a perfect centerpiece for holiday meals or any special occasion.

Ingredients

Turkey Breast

  • 1 bone-in skin-on turkey breast (6 to 7 pounds)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons light brown sugar
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried sage
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For Roasting

  • 4 tablespoons unsalted butter, softened
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • a few sprigs fresh thyme and rosemary
  • 1 cup chicken broth or turkey stock

Gravy

  • Pan drippings from the roasted turkey breast
  • 3 tablespoons unsalted butter (if needed to supplement drippings)
  • ¼ cup all-purpose flour
  • 2 to 2 ½ cups turkey or chicken broth, plus more as needed
  • Salt and black pepper to taste

For Reheating

  • ¼ to ½ cup turkey or chicken broth

Instructions

  1. Prepare and dry the turkey: Pat the turkey breast completely dry with paper towels, inside and out. Removing moisture is essential to achieve crispy skin rather than steaming.
  2. Mix the dry brine: In a small bowl, combine kosher salt, black pepper, light brown sugar, dried thyme, crushed rosemary, dried sage, garlic powder, and onion powder.
  3. Apply the dry brine: Generously season the turkey breast all over, working some of the mixture under the skin directly onto the meat. Use all of the seasoning mixture for maximum flavor.
  4. Refrigerate for dry brining: Place the turkey breast on a wire rack set inside a rimmed baking sheet. Leave uncovered in the refrigerator for at least 24 hours and up to 2 days to allow the flavors to penetrate and the skin to dry.
  5. Bring to room temperature: When ready to roast, remove the turkey breast from the refrigerator and let it sit at room temperature for 45 minutes to 1 hour.
  6. Preheat and prepare for roasting: Preheat the oven to 325°F (163°C). Rub softened butter all over the skin of the turkey breast. Arrange quartered onion, smashed garlic cloves, and herb sprigs in the bottom of a roasting pan or rimmed baking sheet. Place the turkey breast on top and pour the chicken broth or turkey stock into the pan.
  7. Roast the turkey: Roast the turkey breast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), approximately 1 ½ to 2 hours. If the skin browns too quickly, tent loosely with aluminum foil.
  8. Rest the turkey: Transfer the turkey breast to a cutting board and let it rest for 20 minutes to allow juices to redistribute.
  9. Make the gravy: Pour pan drippings through a fine-mesh strainer into a measuring cup, discarding solids. Add butter if needed to bring fat content to about 3 tablespoons total. Return fat and drippings to the roasting pan or a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until golden and free of raw flour smell. Gradually whisk in strained drippings plus enough broth to total 2 to 2 ½ cups. Simmer, whisking frequently, until thickened (about 5 minutes). Season with salt and black pepper to taste.
  10. Cool and store: Let the turkey breast cool to room temperature (about 1 hour), then slice or leave whole. Wrap tightly and refrigerate. Store the gravy separately in an airtight container. Both will keep in the refrigerator for up to 2 days.
  11. Reheat before serving: Place sliced turkey in a baking dish, drizzle with ¼ to ½ cup broth, cover tightly with foil, and warm in a 325°F oven for 20 to 30 minutes until heated through. Reheat gravy gently over low heat, whisking in broth if needed to loosen.

Notes

  • Dry brining the turkey breast uncovered in the fridge helps achieve crisp skin and enhances flavor.
  • Allowing the turkey to come to room temperature before roasting ensures even cooking.
  • Use a meat thermometer to check doneness to avoid overcooking and drying out the meat.
  • The gravy can be adjusted in thickness with additional broth based on preference.
  • Make ahead and refrigeration of turkey and gravy can simplify holiday meal preparation.
  • If skin browns too fast during roasting, tent with foil to prevent burning.
  • Prep Time: 15 minutes plus 24 to 48 hours dry brining
  • Cook Time: 1 hour 30 minutes to 2 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/make-ahead-dry-brined-turkey-breast-with-gravy-recipe/