Dry-rubbed turkey breast recipe for tender, flavourful meat

Ingredients for Dry-rubbed turkey breast

• 15 ml coriander seeds

• 15 ml fennel seeds

• 15 ml black peppercorns

• 80–100 g kosher salt

• 10 g light brown sugar

• 2,700 g skin-on, bone-in turkey breast, patted dry

How to make Dry-rubbed turkey breast

1. Coarsely grind the coriander seeds, fennel seeds, and peppercorns using a spice mill or a mortar and pestle. If you do not have either, chop them finely with a chef’s knife.

2. In a medium bowl, combine the salt and brown sugar, and rub them together with your fingers until thoroughly mixed. Stir in the ground spices.

3. Place the turkey breast on a wire rack set inside a rimmed baking tray. If you do not have this setup, use a V-shaped rack in a large roasting pan. Sprinkle the dry brine all over both sides of the turkey breast, patting it down to adhere. You will not need all the dry brine, but having extra is helpful as some will fall onto the tray during seasoning. Chill the turkey, uncovered, for at least 12 hours and up to 2 days.

4. Remove the turkey breast from the wire rack and rinse the baking tray and rack if necessary, as the turkey may release some liquid. Line the baking tray with three layers of foil and return the rack to the tray. Place the turkey breast back on the rack and allow it to sit at room temperature for 2–3 hours.

5. Position an oven rack in the middle and preheat the oven to 230°C (fan oven 210°C). Pour 240 ml of water into the baking tray and roast the turkey breast, rotating the tray halfway through, until the skin is mostly golden brown, about 30 minutes.

6. Reduce the oven temperature to 150°C (fan oven 140°C) and continue roasting the turkey breast, adding more water in 30 ml increments as necessary to keep some liquid in the baking tray. Roast until an instant-read thermometer inserted into the thickest part of the breast reads 65°C; do not worry, the temperature will continue to rise while the turkey rests. This will take an additional 50–70 minutes. The skin should be deep golden brown and crisp.

7. Transfer the turkey breast to a cutting board and let it rest for at least 30 minutes and up to 1 hour before slicing.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.