A dry-brined bone-in turkey breast is an ideal choice for a smaller Thanksgiving table or whenever you want a taste of the holiday year-round. For an unexpected finishing touch, serve it with a bright pomegranate gravy.
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Why you’ll love this recipe
Juicy white meat—plain and simple. Dry brining has repeatedly delivered tender, moist white meat when used on whole turkeys, so it’s a natural fit for a bone-in turkey breast. A breast is perfect when you’re serving fewer people, have many white-meat eaters, or simply crave turkey outside the holidays. Dry brining is an easy technique that reliably improves flavor and texture.
Ingredients and substitutions
The ingredient list is short; the salt and resting time are the most important elements.
Dry brine turkey breast
- Bone-in turkey breast: A 4–6 pound bone-in breast works well. Choose a turkey with no added injections for best results with a dry brine.
- Kosher salt: Use Diamond Crystal if possible; it’s lighter than Morton’s and easier to measure for brining. As a general guideline, use about 1 tablespoon of kosher salt per 5 pounds of turkey; for a single breast scale accordingly.
- Orange and zest: Zest a bit for the brine and slice the rest to lay under the breast while it roasts. Lemon can be substituted.
- Rosemary: Use fresh rosemary—finely chopped into the brine and a sprig beneath the breast while roasting. Thyme or sage work well too.
- Onion: Thick slices make a good bed beneath the breast.
- Neutral high-heat oil: A light coating of vegetable or grapeseed oil helps the skin brown.
- Stock or water: Two cups of low-sodium chicken or turkey stock (or water) in the roasting pan keeps the cooking environment moist and yields flavorful pan juices for gravy.
How to make this recipe
Dry brining a breast is straightforward: rub it with the salt mixture, refrigerate to rest, then roast and carve. Finish with a gravy if you like.
Apply the dry brine
Thaw the turkey breast fully in the refrigerator if it’s frozen—allow at least 24 hours. Mix the salt, finely chopped rosemary, and orange zest. Place the breast on a plate or rack and rub the brine all over the exterior, including the ends and underside.
Refrigerate the breast uncovered if possible for about 24 hours, turning it halfway through. If you can’t keep it uncovered, loosely tent with foil or place in a large bag. Leaving the skin exposed helps it dry and promotes better browning. You’ll likely see some liquid released by the end of the brining period.
Cook the turkey breast
About an hour before roasting, remove the breast from the fridge to come closer to room temperature. Preheat the oven to 450°F with the rack one notch below center.
Slice the orange and onion and arrange them in the roasting pan with a rosemary sprig. Set the brined breast on top and pour about two cups of stock or water into the pan.
Roast at 450°F for about 20 minutes to encourage browning, then reduce the oven to 350°F to finish cooking. Use a probe or instant-read thermometer for accuracy so you don’t keep opening the oven. The FDA recommends 165°F for white meat; however, many cooks remove breast meat at a lower temperature to avoid dryness. Removing the breast at about 155°F and allowing carryover heat to raise the temperature while it rests produces tender meat. If you prefer to reach 165°F, remove it at 160°F to allow for carryover.
Let the turkey rest loosely covered in the roasting pan for a few minutes to take advantage of residual heat, then move it to a cutting board to finish resting while you prepare gravy or sides.
If making gravy
Prepare a reduction sauce or make the gravy ahead and finish it after roasting by deglazing the pan with stock or wine and incorporating the pan juices. Pan drippings add depth and make a significant difference in flavor.
Carve and serve the turkey
After the breast has rested and the gravy is ready, remove each side of the breast from the bone and slice across into ½-inch pieces (or your preferred thickness). Arrange the slices on a platter and serve with gravy and your chosen sides.
Expert tips and FAQs
- Use temperature, not time, to determine doneness. A probe thermometer you can read from outside the oven is very helpful.
- Carryover cooking matters: leave the thermometer in the breast as it rests or use an instant-read thermometer to track the rise in temperature.
- If your breast arrives frozen, defrost it in the refrigerator—not on the counter.
Yes. Properly brined and cooked breast stays moist for leftovers. Reheat gently—avoid cooking it further. Use reduced microwave power or warm in the oven just until heated through.
Yes. You can prepare the reduction ahead and finish with pan drippings after roasting, or make the gravy entirely ahead if you prefer. Both options taste great.
Even a few hours of brining helps. If you have less time, brine what you can; if you brine longer than 24 hours, consider covering it so it doesn’t over-dry.
What to serve with dry-brine turkey breast
Pomegranate Gravy with Port and Rosemary-
Sage Sausage Stuffing
-
Challah Stuffing with Mushrooms
-
Cranberry Orange Jam
For more ideas, explore a full Thanksgiving menu to pair with this turkey breast.
P.S. If you try this recipe, please leave a star rating or review in the comments—feedback is appreciated.
Dry Brine Turkey Breast for Thanksgiving or Year-round
Ingredients
- 1 bone-in turkey breast (4–6 pounds)
- 1 tablespoon Diamond Crystal kosher salt (adjust if closer to 6 pounds)
- 1 sprig fresh rosemary (divided: ½ tsp finely chopped for brine, remaining sprig for roasting)
- 1 medium orange (½ tsp zest for brine, sliced for roasting)
- 1 small onion, thickly sliced
- 2 cups turkey or chicken stock (or water)
Instructions
Apply the dry brine
- Thaw the breast in the refrigerator if frozen (allow at least 24 hours).
- Mix the chopped rosemary, salt, and orange zest to form the dry brine.
- Rub the mixture all over the breast, including the underside and ends. Place on a plate or rack.
- Refrigerate uncovered for about 24 hours, turning halfway through. If covered, use a loose tent or large bag.
Cook the turkey breast
- About an hour before cooking, remove from the refrigerator. Preheat oven to 450°F with the rack one notch below center.
- Arrange sliced orange, onion, and a rosemary sprig in the roasting pan and set the breast on top. Pour in two cups of stock or water.
- Roast at 450°F for ~20 minutes, then reduce to 350°F until the breast reaches your target temperature (use a thermometer). Let rest in the pan briefly, then transfer to a cutting board.
Slice and serve
Remove each breast half from the bone, slice across into ½-inch pieces (or desired thickness), and arrange on a platter. Serve with gravy and sides.
Notes
- Let the breast rest loosely tented in the pan for a few minutes before moving to a cutting board—residual heat helps finish cooking.
- Use a probe thermometer or instant-read thermometer for accurate results.
- Defrost in the refrigerator, not at room temperature.
Nutrition (per serving)
Calories: 30 kcal; Carbohydrates: 5 g; Protein: 2 g; Fat: 1 g; Sodium: 1187 mg; Fiber: 1 g; Sugar: 3 g.
Keyword: dry brine turkey, pomegranate sauce, turkey breast
Enjoyed this post? Sign up for my email list.
Follow on Pinterest, Facebook, or Instagram for more recipes.
Buy the cookbook now!