Dry Brined Oven Roasted Turkey Breast

Sliced roasted turkey breast on a platter garnished with fresh cranberries, orange slices, and sprigs of rosemary.

Dry Brined Oven Roasted Turkey Breast

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This oven roasted turkey breast is dry brined with orange zest, garlic, and fresh herbs, so the meat is juicy and seasoned all the way through and the skin roasts up crispy and golden. It roasts over white wine and aromatics, and those drippings finish a make-ahead gravy, so Thanksgiving day stays calm.

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Prep Time30

Cook Time1 45

Rest Time30

Total Time2 45

Servings:

Author: Molly Thompson

INGREDIENTS

Dry Brine

Morton kosher salt 4g (3/4 teaspoon) per pound of turkey
1 orange zested
6 cloves garlic finely grated
1 Tablespoon freshly cracked black pepper
1 Tablespoon fresh rosemary very finely chopped
1 Tablespoon fresh thyme leaves very finely chopped

Turkey Breast

1 batch make-ahead white wine gravy base
1 7-8 lb bone-in, skin-on turkey breast
2 whole heads of garlic cut in half crosswise
2 bay leaves
1 large yellow onion sliced
1 orange sliced into rounds with the peel on
3 sprigs fresh rosemary
1 bunch fresh thyme
1 cup dry white wine
1 1/2 cups chicken broth
1 cup unsalted butter melted

Fresh Herbs

orange slices
cranberries
pomegranate seeds

INSTRUCTIONS

Before you begin: Work backward from your serving time, allowing time to prepare the turkey and pan, roast the turkey, and rest it for 30 minutes. Roasting time depends on the size and shape of the breast, so use a thermometer to determine doneness. You’ll also want to make a batch of my make-ahead white wine gravy base so it’s ready when the turkey is done.
1 batch make-ahead white wine gravy base
Thaw the turkey (start 3 to 4 days before serving): Defrost the turkey in the refrigerator. This takes 24 hours per 5 pounds of turkey, so a 7 to 8 lb turkey breast will take 1 to 2 days to thaw.
1 7-8 lb bone-in, skin-on turkey breast
Make the dry brine: Weigh the salt based on the turkey’s weight and place it in a small bowl. Use 28g for a 7 lb breast or 32g for an 8 lb breast. Add the orange zest, grated garlic, black pepper, rosemary, and thyme and mix until evenly combined.
Morton kosher salt, 1 orange, 6 cloves garlic, 1 Tablespoon freshly cracked black pepper, 1 Tablespoon fresh rosemary, 1 Tablespoon fresh thyme leaves
Brine the turkey: Starting at the neck opening, gently use your fingers to separate the skin from the meat. Rub the brine under the skin and all over the outside. Place the turkey on a rack over a rimmed pan and refrigerate uncovered for 24 to 48 hours, or a minimum of 12 hours in a pinch.
Prepare the roasting pan: Remove the turkey from the refrigerator while you preheat the oven to 450°F. Add the garlic, bay leaves, onion, orange slices, rosemary, thyme, wine, and chicken broth to a large rimmed sheet pan and place an oven-safe wire rack on top.
2 whole heads of garlic, 2 bay leaves, 1 large yellow onion, 1 orange, 3 sprigs fresh rosemary, 1 bunch fresh thyme, 1 cup dry white wine, 1 1/2 cups chicken broth
Roast the turkey: Place the turkey breast skin-side up on the rack and brush the entire outside with melted butter. Roast at 450°F for 30 minutes, then reduce the heat to 375°F and continue roasting for another 45 to 75 minutes, until the thickest part of each breast reaches 160°F. When you check the temperature, keep the thermometer away from the bone. Begin checking after another 20 minutes and continue roasting as needed, since timing will depend on the size of your turkey breast. If the skin browns too quickly, loosely tent it with foil.
1 cup unsalted butter
Rest the turkey: Transfer the turkey to a large cutting board, loosely tent with foil, and let rest for 30 minutes. The internal temperature will continue to rise through carryover cooking. Check that both breasts reach 165°F during the rest. If either doesn’t, return the turkey to the oven until it does.
Finish the gravy: While the turkey rests, heat the make-ahead gravy base in a saucepan over medium heat. Remove the garlic, vegetables, orange slices, bay leaves, and herb sprigs from the roasting pan. Strain the drippings through a fine-mesh strainer into a heatproof measuring cup with a pour spout. When the gravy base is simmering, gradually whisk in the drippings until it reaches your desired consistency. Taste as you go, as the drippings may be salty. Reserve any remaining drippings to refrigerate or freeze for soups or sauces.
Carve and serve: Locate the center breastbone and cut along one side, following the curve of the rib cage to remove the breast meat. Repeat on the other side. Slice each breast crosswise, keeping the skin intact as much as possible. Arrange on a platter and garnish with fresh herbs, orange slices, and cranberries or pomegranate seeds, if desired. Serve with the gravy.
orange slices, cranberries, pomegranate seeds

Notes

Salt: Weighing is most accurate. The volume measurement is specific to Morton kosher salt.

Turkey selection: Use a turkey breast that hasn’t already been brined or injected with a salt solution (including turkeys labeled kosher) to avoid over salting.

Doneness: Check the thickest part of each breast with a thermometer. Both should reach 165°F.

Short on time: If you can only brine for 12 hours, make sure the brine goes under the skin, where it works faster.

Nutrition

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