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Dry brined herb turkey breast
Dry brining your turkey pieces is the easiest way to get tender and juicy turkey breasts every time. The amount of salt you use is directly related to how much your turkey piece weighs. If you use too much salt you will end up with turkey that is juicy but way to salty to eat. You want about .8% salt per kg of meat. To figure out how much salt to use here is the equation.
.8 x 454 grams / 100 = 3.5 grams of salt
SERVES
4
Ingredients
- 2 – 454 gram bone in skin on turkey breasts
- 7 grams Kosher salt (this always depends on the weight of your turkey)
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/4 teaspoon freshly ground pepper
Directions
- Place a cooling rack on a baking sheet.
- Remove turkey from the fridge and dry it well. Place it on the cooling rack.
- In a small bowl combine the salt, rosemary, thyme, sage and ground pepper.
- Gently separate the skin of the turkey away from the flesh but leave it intact. Distribute half of the salt and herb mixture over the entire surface of one turkey breast, including underneath and on top of the skin. Repeat for the second breast.
- Place the seasoned turkey breasts uncovered in the fridge for 24 hours. You can loosely cover the turkey with plastic wrap if you prefer.
- Preheat the BBQ or grill to 375-400F and place the turkey bone side down. Cook for 15 minutes and turn over to cook skin side down for another 12-15 minutes. The internal temperature of the turkey should read 165F. Remove turkey from BBQ and cover to rest for 15 minutes.
- Slice and serve with cranberry BBQ sauce.
TIPS:
The larger your cut of meat the longer you can brine it for. A whole turkey can be left for up to 48 hours while a turkey breast can be done for 8-24 hours.
