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Perfect for slightly smaller gatherings, this low-stress, make-ahead dry brined turkey breast recipe is perfect for the holidays! The dry brine yields super-moist, super-flavorful turkey meat, complete with a simple gravy made from the pan drippings to serve alongside. Cook it now, and serve it in two days time!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is The Best Make-ahead Turkey Recipe For Thanksgiving
- Making a whole turkey ahead is a recipe for dry meat, which is why I love this dry brined turkey breast recipe so much. I find that it takes so much of the stress out of Thanksgiving dinner when I’m cooking for 8 people or less.
- I’ve also included an easy gravy made with the pan drippings, written specifically to keep in mind the amount of drippings you’ll get from a relatively small piece of bird so there is enough gravy to go around!
- And, we don’t use the gravy to keep the turkey most during re-heating like some recipes, meaning your guests may not even realise you’ve made the turkey ahead.
- The dry rub really amps up the flavor of this super-moist turkey breast. Unlike with a whole turkey, the flavors really have time to permeate the meat so you can really taste them in every slice.
What I Learned Testing This Recipe
- I’ve found that slicing the turkey breast before refrigerating makes for faster, more even reheating than warming the breast whole.
- Also, don’t skip the broth drizzle before reheating — it’s what keeps the meat from drying out the second time around!
- The dry brine step is what makes the make-ahead timeline possible, so don’t shortcut the 24-hour minimum. However, I’d not take it further than the 48-hour recommended total time as the turkey will dry out and might start to turn bad.
- Don’t be tempted to rinse off the dry brine before cooking. The seasoning is intended to remain on the meat, and rinsing raw poultry can spread bacteria around your kitchen! It is never safe to wash raw meat or poultry in the kitchen sink.
Ingredients
Bone-in, skin-on turkey breast – This recipe is written for a piece that is between 6-7 pounds.
Light brown sugar – This is regular brown sugar, and makes a lovely crust!
Dried thyme, rosemary and sage – These dried woody herbs add the most amazing aroma to the turkey.
Garlic powder and onion powder – These will help the turkey taste super savory.
Unsalted butter – Plenty of butter will help the turkey breast say moist during roasting! It also helps make a rich base for the gravy.
Fresh onion and garlic – Alongside the dried powders this will add another savory layer to the turkey and help amp up the pan drippings for the gravy.
Fresh thyme and fresh rosemary – Like the onion and garlic, using fresh versions of the dried herbs (sage is always good here but not 100% needed) we’re layering even more flavor onto that turkey breast and into the gravy.
Chicken broth or the turkey stock – Again, this will both help the turkey breast stay moist during roasting, and will really improve the flavor of the gravy made from the drippings. You’ll also need a little more to re-heat the turkey breast.
All-purpose flour – This will thicken the gravy.
Leftovers & Storage Suggestions
It is not safe to re-heat leftover turkey that you have already re-heated, but cold leftovers for sandwiches will keep in the refrigerator for 2-3 days.
Leftover turkey can be frozen in airtight freezer-safe containers or bags for 2–3 months. Defrost it in the refrigerator overnight and re-heat until piping hot throughout. The gravy can also be frozen separately, although it may need whisking and sieving to restore its texture after thawing. Outside of the holidays, I’d not usually recommend freezing a flour-based sauce, but I know what holiday leftovers are like to deal with!
Frequently Asked Questions
Leaving the turkey uncovered allows moisture on the skin to evaporate, helping it brown more better in the oven. Place it on a rack over a rimmed baking sheet to keep it elevated (so the bottom is exposed to the air too!) and contain any drips.
Yes, but the cooking time will vary depending on its weight, thickness and shape. A boneless breast may cook more quickly than a bone-in breast, so start checking its internal temperature early. Use a meat thermometer (preferably one of those ones which gives you live readings) rather than relying on the estimated roasting time.
Yes, but make sure to thaw it completely in the refrigerator before you start the dry brine. Never leave it to thaw on the worktop, and don’t begin the 24-hour dry brine while the middle is still frozen. Once it has thawed, pat it as dry as you can, and then get started with the recipe.
165°F, but remember it will go up about 10° more while it rests!
Aim for 165°F.
Don’t worry about it, just make up the difference with more butter!
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Make Ahead Dry Brined Turkey Breast with Gravy
Equipment
- wire rack
- rimmed baking sheet
- thermometer
Ingredients
Turkey Breast
- 1 bone-in skin-on turkey breast 6 to 7 pounds
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons light brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
For Roasting
- 4 tablespoons unsalted butter softened
- 1 onion quartered
- 4 garlic cloves smashed
- a few sprigs fresh thyme and rosemary
- 1 cup chicken broth or turkey stock
Gravy
- pan drippings from the roasted breast
- 3 tablespoons unsalted butter if needed, to supplement drippings
- ¼ cup all-purpose flour
- 2 to 2 ½ cups turkey or chicken broth plus more as needed
- salt and black pepper to taste
For Reheating
- ¼ to ½ cup turkey or chicken broth
Instructions
- Pat the turkey breast completely dry with paper towels, inside and out. Any surface moisture will steam instead of crisp, so don't skip this!
- In a small bowl, combine the salt, pepper, brown sugar, thyme, rosemary, sage, garlic powder, and onion powder.
- Season the turkey breast generously all over, working some of the mixture under the skin directly onto the meat. Use all of the mixture.
- Place the breast on a rack set inside a rimmed baking sheet. Leave it uncovered in the refrigerator for at least 24 hours, and up to 2 days, before roasting.
- When ready to roast, remove the turkey breast from the fridge and let it sit at room temperature for 45 minutes to 1 hour.
- Preheat the oven to 325°F. Rub the softened butter all over the skin. Arrange the onion, garlic, and herb sprigs in the bottom of a roasting pan and set the turkey breast on top. Pour the broth into the bottom of the pan.
- Roast until a thermometer inserted into the thickest part reads 165°F, about 1 ½ to 2 hours depending on size. Tent loosely with foil if the skin browns too quickly.
- Transfer the turkey breast to a cutting board and let it rest 20 minutes. While it rests, make the gravy.
- Pour the pan drippings through a fine-mesh strainer into a measuring cup, discarding the solids. Add butter if needed to bring the fat to about 3 tablespoons total, then return it to the roasting pan or a saucepan over medium heat.
- Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until golden and no raw flour smell remains.
- Slowly whisk in the strained drippings plus enough broth to reach 2 to 2 ½ cups total. Simmer, whisking often, until thickened, about 5 minutes. Season with salt and pepper to taste.
- Let the turkey breast cool to room temperature, about 1 hour, then slice or leave whole, wrap tightly, and refrigerate. Store the gravy separately in an airtight container. Both keep well in the fridge for up to 2 days.
- When ready to serve, place the sliced turkey in a baking dish, drizzle with the ¼ to ½ cup broth, cover tightly with foil, and warm in a 325°F oven for 20 to 30 minutes, until heated through. Reheat the gravy gently in a saucepan over low heat, whisking in a splash of broth if it’s thickened too much.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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