Dry Rubbed Turkey Breast Recipes

DRY RUBBED TURKEY

Steps:

• In a small bowl, combine the rosemary, thyme, oregano, paprika, cumin, onion powder, garlic powder, red pepper flakes, salt and pepper.
• Place the turkey breast skin side up on a rack inside a roasting pan. Rub the spice mixture on the entire turkey breast including underneath the skin. Let the turkey sit at room temperature for 1 hour.
• Preheat the oven to 450 degrees F.
• Roast the turkey for 30 minutes. Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant-read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before slicing.

DRY-RUBBED TURKEY BREAST

Steps:

• Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. (If you don't have either, you can always chop with a chef's knife.) Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Stir in ground spices.
• Place turkey on a wire rack set inside a rimmed baking sheet. (If you don't have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won't need all of the dry brine, but it's good to have extra since some of it will end up on the baking sheet as you season the turkey breast. Chill, uncovered, at least 12 hours and up to 2 days.
• Remove turkey breast from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey breast back on rack and let sit at room temperature 2-3 hours.
• Place an oven rack in middle of oven; preheat to 450°F. Pour 1 cup water into baking sheet and roast turkey breast, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
• Reduce oven temperature to 300°F and continue to roast turkey breast, adding more water by 12-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (don't worry; the temperature will continue to climb while the turkey breast rests), 50-70 minutes longer. Skin should be deep golden brown and crisp. Transfer turkey breast to a cutting board and let rest at least 30 minutes and up to 1 hour before slicing.

TURKEY BREAST RUB RECIPE

Steps:

• Combine all of the above and mix well.
• Dry the turkey breast or your choice of turkey parts with paper towel. Brush on olive oil or use your hands to oil the bird.
• Rub seasonings liberally all over the turkey breast. Even under the skin.
• Bake and baste as required by recipe.
• Melt butter and add chopped fresh sage. About 10 minutes before your choice of turkey is finished baking, brush with sage butter. Brush again when removed from oven, while combined with turkey drippings.
• Be sure to check the temperature of the meat to make sure your turkey is cooked properly.

ROASTED TURKEY BREAST WITH ZESTY DRY RUB

Steps:

• Preheat oven to 350 degrees F.
• Coat large roasting pan with nonstick vegetable-oil cooking spray.
• Rub turkey on all sides and under skin with olive oil and lime juice.
• Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl.
• Rub 1 1/2 tablespoons mixture over turkey and under skin.
• Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer.
• Remove turkey to a warm place; let stand 10 minutes.
• Gravy: Pour off all but 2 tablespoons drippings from roasting pan.
• Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute.
• Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes.
• Strain gravy through sieve into gravy boat; keep warm.
• Cut off each 1/2 of the turkey breast from the bone.
• Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use.
• Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

BROWN SUGAR-RUBBED TURKEY BREAST

Steps:

• Pat the turkey with paper towels to dry.
• Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl.
• Pat the brown sugar mixture evenly over the turkey.
• Arrange the turkey on a rack in a baking pan.
• Roast at 350 degrees until a meat thermometer registers 170 degrees.
• Let rest before slicing.