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Dry-Brined Turkey Breast with Gravy
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Prep Time:
40 minutes
Total Time:
4 hours 45 minutes
Transform turkey breast with dry-brining for irresistibly tender, juicy, and flavorful results. Skip the liquid and rely on seasonings and salt for mouthwatering taste. Finish with a flavorful gravy made in the same skillet for an extra delicious touch.
Ingredients:
  • 1 bone-in skin-on half turkey breast (2 to 3 lb), thawed if frozen
  • 1 tablespoon chopped fresh thyme leaves
  • 3 cloves garlic, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
Instructions:
  • Place a large rack in a rimmed sheet pan and generously coat it and the pan with cooking spray. Gently place the turkey breast on the rack, ensuring the skin side is facing up.
  • Combine thyme, garlic, salt, and pepper in a small bowl. Use the mixture to season the turkey breast thoroughly. Cover with plastic wrap and refrigerate for 2 hours. Uncover and refrigerate for at least 1 more hour, up to a maximum of 12 hours.
  • Preheat the oven to 350°F. In a 12-inch skillet over medium heat, melt 2 tablespoons of butter. Brown the turkey breast, skin side down, for 1 to 3 minutes until golden. Flip and brown for an additional 30 to 60 seconds. Remove from heat and set aside, keeping the skillet and drippings for later.
  • Place the turkey on a rack in a pan with the skin side up. Roast uncovered for 55 minutes to 1 hour and 20 minutes or until a meat thermometer inserted into the thickest part of the breast reads at least 165°F. Transfer the turkey to a warm platter, cover it with foil, and allow it to rest for 15 minutes before carving.
  • In the meantime, melt the remaining 2 tablespoons of butter in the skillet over medium-high heat with the drippings. Cook onions, carrot, and celery for 6 to 8 minutes until softened. Add flour and cook for an additional 1 to 2 minutes until thickened. Pour in the broth and bring to a boil, stirring often. Boil and stir for 2 to 4 minutes until thickened. Strain the mixture, season with salt and pepper to taste, and serve with turkey.

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