How To Roast A Boneless Turkey Breast

A roasted turkey breast is great for anyone wanting to chow down on some prime turkey meat without having to make the commitment to a whole bird.

– Boneless skin-on Turkey breast – Whole black peppercorns – Kosher salt – Garlic powder – Brown sugar – Smoked paprika – Garlic cloves – Orange zest – Soy sauce


How To Roast A Boneless Turkey Breast

Using your spice mill or pestle and mortar, grind together your peppercorns and transfer to your medium mixing bowl.

Add the rest of your dry brining ingredients and sieve through your fingers to ensure all components are mixed and the powder looks like a homogenous mixture.

Place your turkey breast, skin side up on the wire rack set on top of your baking sheet lined with tin foil. You can either grab handfuls of your salt mixture and sprinkle onto the breast.

Leave the turkey breast uncovered in the refrigerator for 24 hours to dry out the skin and allow for the brine mixture to penetrate the meat.

Separate the turkey and the wire rack and rinse out any juices left by the turkey. Replace the foil and place the breast back onto the wire rack, in the tray.

We recommend leaving the breast out of the refrigerator for an hour or 2 before cooking, to allow it to come up to room temperature and reduce overall cooking time.

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