Dry Brined Turkey Breast with Herb Butter

Close-up of juicy turkey breast slices with crisp golden skin and flecks of herbs, arranged among fresh rosemary and sage sprigs.

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Dry Brined Turkey Breast with Herb Butter

This dry brined turkey breast recipe is the easiest way to get juicy, perfectly seasoned meat and shatteringly crisp, crackly skin without the mess and hassle of a wet brine. Herb butter adds rich flavor, while simple prep and a few crucial tips take the guesswork out of roasting for evenly cooked meat. It’s much easier than cooking a whole turkey but still every bit as special for a smaller Thanksgiving dinner!

Prep Time: 20

Cook Time: 2

Total Time: 14 20

Servings: 8

Calories: 98kcal

Author: Nicole Gaffney

Ingredients

1 turkey breast whole bone-in skin-on, 5-8 pounds *see note
2 tablespoons Diamond Crystal kosher salt or 3 grams per pound of turkey *see note
6 tablespoons butter unsalted, softened
2 teaspoons fresh sage finely chopped, plus 4-6 fresh sage leaves
2 teaspoons fresh thyme finely chopped, plus 4-6 sprigs fresh thyme
1 teaspoon fresh rosemary finely chopped, plus 1 small sprig fresh rosemary
1 teaspoon black pepper freshly ground
1 medium yellow onion quartered
2 celery stalks cut into large pieces
1 tablespoon olive oil

Instructions

Pat the turkey breast very dry with paper towels. Carefully loosen the skin from the breast meat with your fingers, taking care not to tear it. Sprinkle some of the salt evenly over the meat underneath the skin, then season the skin, underside and cavity with the remaining salt. Rub until the salt is evenly distributed, especially under the skin.
1 turkey breast, 2 tablespoons Diamond Crystal kosher salt
Place the turkey breast on a wire rack set over a rimmed sheet pan and refrigerate uncovered for at least 12, but no more than 24 hours.
Remove the turkey from the refrigerator about 45 minutes to an hour before roasting. Position a rack in the lower third of the oven and preheat to 325°F.
Combine the softened butter, sage, thyme, rosemary, and black pepper in a small bowl.
6 tablespoons butter, 2 teaspoons fresh sage, 2 teaspoons fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon black pepper
Carefully loosen the skin again and spread the herb butter evenly over the breast meat underneath the skin. Smooth the skin back into place and make sure the butter is evenly distributed throughout.
Loosely place the onion, celery, sage, thyme, and rosemary inside the cavity. Do not pack it tightly. Rub the outside all over with the olive oil.
1 medium yellow onion, 2 celery stalks, 1 tablespoon olive oil
Place the turkey breast skin-side up on a wire rack set inside a rimmed sheet pan or shallow roasting pan. Roast for 1 hour, then increase the oven temperature to 375°F.
Continue roasting until the skin is browned and crisp, about 40–90 minutes longer depending on size.
When an instant-read thermometer inserted into the thickest part of the breast registers 155°F, remove the turkey from the oven and let it rest for 20-30 minutes before carving. The temperature should come up to 165°F while it rests.
Remove each breast half from the bone, slice crosswise and serve.

Notes

If using a frozen turkey, be sure to let it defrost slowly in the refrigerator for several days before brining to ensure it is fully thawed. It will take 2-3 days depending on size.
Weighing salt is the most accurate option since different types of salt vary by volume. Use approximately 3 grams of salt, any variety, per pound of turkey.
Do not rinse the turkey after dry brining. You’ll be ruining the work of drying out the skin by introducing moisture and it will not get crispy.
Pat dry the turkey’s skin again with paper towels before adding butter to remove any remaining surface moisture.
Place the butter underneath the skin for flavor, richness and moisture, not on top. Adding butter on top can cause the skin to brown too fast since it has a low smoke point and the herbs could burn. The outer layer should only have oil.
If the skin browns too quickly, loosely tent it with foil.
Cooking time will vary depending on the size and shape of the turkey breast. Measure the internal temperature rather than time to determine when it’s done.
Save the turkey and herb butter drippings from the pan to make gravy later.
If the temp doesn’t reach 165°F with carryover cooking, cover it with foil or put it back in the oven for a couple of minutes to make sure it’s thoroughly cooked.

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