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Flatlay photo of overhead shot of a plate of Dry Brine Garlic Herbed Roast Turkey Breast served atop a bed of cauliflower puree and a seasonal green pesto.

Dry Brine Garlic Herbed Roasted Turkey Breast

Frances Kellar
This is a scaled down recipe of the whole turkey recipe we use for Thanksgiving making it perfect for a delicious weeknight dinner option any time of year.
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Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 teaspoons kosher salt
  • 4 pound turkey breast bone in and skin on
  • ¼ cup chopped fresh herbs rosemary, sage, thyme
  • 4 garlic cloves grated or minced
  • Zest of 1 orange and 1 lemon
  • ¼ cup olive oil for roasting

Instructions
 

  • To dry brine the turkey: pat turkey breast dry with paper towels to remove moisture. Season liberally with the kosher salt, coating the skin and meat. Brine turkey breast in the refrigerator for at least one hour, up to overnight.
  • In a small bowl, mix together the olive oil, citrus zest, grated garlic, and fresh herbs. Once you're ready to roast the turkey breast, preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment paper. Alternatively, you can roast the turkey breast in a roasting pan fitted with a roasting rack.
  • Rub the oil, citrus, garlic, and herb mixture on top of and under the skin of the turkey breast. Roast for 30 to 40 minutes until skin is golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove from oven and cool 5 minutes before carving and serving.
Keyword easy weeknights, turkey recipes, roast turkey, easy dinner ideas
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