We love this dry brine recipe adapted from Bon Appetit. It seasons the turkey perfectly. I lowered the salt a lot as the original recipe called for 3 tablespoons. I also added lemon zest which gave the turkey a fresh flavor and complimented the other spices well. This turkey is perfect for sandwiches and you can just keep slicing it as you need it. Enjoy!
- 1 large-sized turkey breast or 1 split turkey breast
- scant 1 tablespoon kosher salt (use less if desired)
- 2 teaspoons brown sugar
- 1/2 tablespoon ground coriander seeds
- 1/2 tablespoon mixed peppercorns, freshly ground
- 1/2 tablespoon fennel seeds
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon finely zested + more for after the turkey has roasted
- Using a mortar and pestle, grind together the kosher salt, brown sugar, coriander seeds, mixed peppercorns and fennel seeds. Rub the mixture all over the turkey breast and place the turkey in the refrigerator in a rack on a roasting pan (you may not need to use all of the spices). Cover the turkey with plastic wrap and allow the turkey to brine for 12-24 hours.
- Rub the turkey with the olive oil and top with the lemon zest. Allow the turkey to sit at room temperature for about 30 minutes.
- Preheat your oven to 450 degrees F.
- Place the turkey on a rack and set it in a roasting pan. Add 1 cup of water to the pan. Roast the turkey for about 30 minutes.
- Lower the oven temperature to 300 degrees F and roast the turkey until the internal temperature reads 150 degrees F (about 50-70 more minutes). Remove the turkey from the oven and allow it to rest for 30 min. Top the turkey with additional lemon zest. Drizzle the pan juices over the turkey.
Source: Adapted from Bon Appetit Dry-Rubbed Turkey Breast Recipe. https://www.bonappetit.com/recipe/dry-rubbed-turkey-breast