Dry-Brined Whole Turkey Breast with Herbs
Jan 12, 2026 12:09 AM
Baking a bone-in, skin-on turkey breast with my brown sugar and fresh herb rub gives you juicy meat and perfectly golden skin every time. It’s what I make when a whole bird feels like overkill for a smaller crowd. The best part is that you can season it ahead and let it hang out in the fridge for up to two days before it even hits the oven.
I usually make a 10-12 pound turkey for my small family. But a few years ago, I discovered that the rub I use on the brown sugar pork chops is kind of a breakthrough way to cook a turkey breast. The usually dry breast meat comes out so juicy I don’t even need to make a separate gravy — the pan juices blended with water or chicken broth make a very nice sauce.
Sure, a baked turkey breast is perfect for Thanksgiving when you want the essence of roast turkey without wrestling a whole bird, are cooking for just a couple of people, or skipping the dark meat altogether.
But honestly, don’t save it just for the holidays — roasting a turkey breast on the weekend means you can make the BEST turkey sandwiches during the week.
Ingredients:
Dry Brine Rub
- ½ cup light brown sugar
- ¼ cup kosher salt
- ¼ cup chopped fresh herbs, such as a combination of rosemary, thyme and sage or a single type
- 2 teaspoons freshly ground black pepper
- 1½ teaspoons garlic powder
- 1 teaspoon crushed red pepper
Baked Turkey
- 1 whole turkey breast, 6-7 pounds (bone-in with skin)
- Olive oil
- ¼ cup low sodium chicken broth, or water
- 1 tablespoon fresh lemon juice
Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Write a comment
No comments