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Sliced turkey breast on a serving platter with sliced oranges and woody herbs. There is a white boat of gravy on the side.

Make Ahead Dry Brined Turkey Breast with Gravy

40aprons.com/make-ahead-dry-brined-turkey-breast-with-gravy/
This low-stress, make-ahead dry brined turkey breast recipe is perfect for the holidays! The dry brine yields super-moist, super-flavorful turkey, served with a simple gravy made from the pan drippings.
Prep 20 minutes
Cook 2 hours
Resting Time (Not Including Brining Time) 20 minutes
Total 2 hours 40 minutes
Recipe Makes (Approximate): 8

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.

Recipe Notes

Leftovers: 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.
Freezer instructions: Leftover turkey can be frozen in airtight freezer-safe containers or bags for 2–3 months. Defrost it in the refrigerator overnight and reheat 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!

Nutrition Information (Approximate)

Calories: 121calProtein: 1gFat: 10gSaturated Fat: 6gTrans Fat: 0.4gCholesterol: 26mgSodium: 1747mgPotassium: 44mgTotal Carbs: 6gFiber: 1gSugar: 2gNet Carbs: 5gVitamin A: 319IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/make-ahead-dry-brined-turkey-breast-with-gravy/