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Dry-Brined Turkey Breast with Gravy

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  • Prep 40 min
  • Total 4 hr 45 min
  • Servings 4
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After trying this dry-brining method, you’ll never prepare turkey breast any other way. The secret to the method is skipping the liquid in favor of seasonings and salt, which make this centerpiece dish incredibly tender, juicy and flavorful. Making gravy in the same skillet where you sear the turkey breast guarantees an equally delicious final touch!
By Betty Crocker Kitchens
Updated Aug 9, 2018
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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)
Make With
Gold Medal Flour

Steps

  • 1
    Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan.
  • 2
    In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.
  • 3
    Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Cook turkey breast skin side down 1 to 3 minutes or until browned; turn and cook 30 to 60 seconds longer or until browned. Remove from heat. Reserve skillet and drippings.
  • 4
    Place turkey skin side up on rack in pan. Roast uncovered 55 minutes to 1 hour 20 minutes or until thermometer inserted in thickest part of breast reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
  • 5
    Meanwhile, add remaining 2 tablespoons butter to drippings in skillet; melt over medium-high heat. Add onions, carrot and celery; cook 6 to 8 minutes or until softened. Stir in flour; cook 1 to 2 minutes longer or until thickened. Stir in broth; heat to boiling, stirring frequently. Boil and stir 2 to 4 minutes or until thickened. Strain; season with salt and pepper to taste; serve with turkey.

Tips from the Betty Crocker Kitchens

  • tip 1
    Searing the turkey breast serves two purposes: it browns and crisps the skin, since the breast doesn’t take as long to cook as the whole bird does, and it creates drippings that flavor the gravy. Try to position turkey in skillet so that most of the skin browns. If necessary, to get a better sear, lift and hold turkey up in skillet using tongs.
  • tip 2
    If you have a small rack that will fit inside a 13x9-inch baking dish, the rack and baking dish can be used in place of the large rimmed sheet pan.

Nutrition

340 Calories, 15g Total Fat, 45g Protein, 8g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
145mg
48%
Sodium
1200mg
50%
Potassium
390mg
11%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
45g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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