If you want the juiciest turkey breast without the fuss of a liquid brine, try this apple roasted dry brined turkey breast. Turkey breasts are so easy to cook, we will often make them other times of the year besides just on Thanksgiving. This method is very simple, but just takes a little bit of planning since the dry brining process should be started the day before.
You would think that a little bit of salt wouldn’t do much, but the salt rub keeps the meat tender and flavorful. Cooking at the high heat uncovered for a bit at the beginning also helps seal in the juiciness and browns the skin, so you can then lower the heat and cover to keep all the flavors and moisture locked in. The result is a perfectly cooked bird.
Dry Brined Apple & Herb Roast Turkey Breast with Cider Gravy
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 1 bone in turkey breast (about 5-6 lbs)
- Kosher salt
- 4 sprigs thyme
- 4 sprigs rosemary
- 4 sprigs sage leaves
- ½ cup (1 stick) butter, softened
- Fresh ground black pepper
- 2 onions, quartered
- 4 cloves garlic, smashed
- 2 apples, quartered
- ¼ cup apple cider
- ¾ cup chicken stock
- For the gravy:
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
Instructions
- The day before you plan to cook the turkey breast, rinse and pat dry. Season with kosher salt, about 1.5 tablespoons for a 6 lb turkey, rubbing evenly. Place in a large plastic bag or another container covered with plastic wrap and refrigerate.
- When ready to cook the turkey, remove from the refrigerator. You do not need to remove the salt. Preheat oven to 450 degrees F. Finely chop leaves from 2 sprigs each of thyme, rosemary, and sage. Add to softened butter in a small bowl and stir together. Take herb butter and spread it under and on top of turkey skin. Season turkey with fresh ground black pepper.
- In a roasting pan, add onions, apples, garlic, and remaining sprigs of herbs. Place turkey breast in roasting pan, nestled atop the onions, apples, garlic, and herbs.
- Roast turkey uncovered for 30 minutes. Pour apple cider and chicken stock into bottom of the pan. Reduce heat down to 350 degrees F and cover pan with foil. Continue to cook for about 1 to 1.5 hours, until internal turkey temperature is around 145-150s degrees F. Uncover the turkey, and allow it to cook another 15 to 30 minutes or so, until internal temperature reaches 165 when a thermometer is inserted in the thickest part of the breast. For extra crispy and browned skin, you can turn the oven to broil the last few minutes of cooking, watching carefully so skin doesn't burn. Remove turkey from oven and allow it to rest for at least 15 minutes before carving.
- While turkey rests, make the gravy. Pour off and strain accumulated juices in the bottom of the pan. You should have about 1.5 cups. Add juices to a small sauce pan and bring to a boil. In a small bowl, stir together flour and butter until a thick paste forms. Add to turkey juices, whisking constantly, until fully incorporated. Continue to cook, whisking, until thickened, about 1-2 minutes. Season with salt and pepper, to taste. Serve with sliced turkey breast.
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