Dry Brined Turkey Breast


Dry brine your turkey breast and then make this luscious pomegranate gravy and your guests will clean their plates and ask for seconds, I promise!

Here are the ingredients you need to make the most delicious turkey breast ever. The most important part of the dry brine is the kosher salt.

Here are the ingredients to make the most delicious gravy - non-traditional but absolutely delicious. You can make any gravy you choose tho!

Mix and apply the dry brine ingredients (salt, rosemary & orange zest) over the outside of the turkey breast, top and bottom.


In a large roasting pan, prepare a "bed" for the breast with sliced oranges, onions and a sprig of rosemary.


Lay the turkey breast on top of the "bed" and pour in two cups of chicken or turkey stock. Place in preheated oven.


Roast the turkey as directed in the recipe to temperature (always go by temp, not time). Standard finished temp is 165 but you need to take it out before it reaches that temp!


While the turkey is cooking, make your gravy reduction sauce so you're all ready to make gravy after the breast is done and resting.


Once you move the turkey breast to a cutting board, deglaze the roasting pan and then add your butter and flour to make a roux.


Pour in the reserved stock and reduction sauce and mix until it thickens and the roux is incorporated. Now it's gravy!


Slice the turkey breast and serve with the gravy and your side dishes and expect to be wowed by the flavor and juicy white meat!


For detailed instructions, step-by-step photos and a printable recipe card! click on the link below.

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Homemade Turkey Stock