Dry Brined Turkey Breast

- A perfectly juicy and tender texture from a flavorful dry brine - A rich apple cider gravy drizzled on top - Lots of make ahead options and tips for stress-free cooking

This turkey features...

- Turkey breast - Bay leaves - Thyme - Orange zest - Kosher salt - Brown sugar - Unsalted butter

- Garlic - Rosemary - Carrot - Yellow onion - All-purpose flour - Apple cider - Chicken broth


In a small bowl, combine crushed bay leaves, thyme, orange zest, salt, and brown sugar. Rub brine over turkey and refrigerate 24-48 hours.

Brine turkey


In a small bowl, combine butter, garlic, rosemary, salt, and pepper until creamy.

Make herb butter


Remove turkey from refrigerator 30 minutes before roasting. Rub dry brine off and cover turkey with herb butter. Scatter onion, carrot, and rosemary in pan.

Prep turkey


Roast turkey at 350F 1 to 1-1/2 hours (about 20 minutes per pound of meat) until turkey registers 160F. Allow turkey to rest 20 minutes before carving.

Roast turkey


Add pan drippings, butter, and garlic to a medium pan and cook over medium until fragrant. Whisk in flour until smooth and gradually whisk in apple cider and broth until thickened.

Make gravy


Carve rested turkey into slices and served warm with apple cider gravy drizzled on top. Serve turkey warm and enjoy!

Serve turkey