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Boned, Rolled & Dry Brined Turkey Breast




Source of Recipe


Based on a Geoffrey Zakarian recipe on Food Network


Recipe Introduction


I made this for Christmas Eve 2021 and Mike said it was the best turkey breast he’d ever had – extremely juicy and tender. The original recipe was for a conventionally roasted whole turkey and I adjusted it for a boneless breast. You need to start this ahead of time – it sits in the fridge for two days after the rub is applied.


Recipe Link: https://www.foodnetwork.com/recipes/geoffrey-zakarian/sumac-dry-brined-roast-turkey-9539638

List of Ingredients




5-7 lb. turkey breast, boned
1 T. kosher salt
1/2 T. herbes de Provence
1/2 T. za’atar
1/4 t. pepper
3 T. butter, room temperature
Zest of one lemon
1 t. dry thyme
1 c. water


Recipe



Mix together the salt, herbes de Provence, za’atar, and pepper. Rub all over the breast including under the skin. Cover and refrigerate for 2 days.

When ready to cook mix together the butter, lemon zest, and thyme and rub all over the breast including under the skin – like you did with the salt mixture. “Fold” the breast in half and tie in 3 or 4 places. I rolled this the last time I did a similar thing and the skin that got inside the roll was unpleasantly flabby. Folding it leaves all of the skin outside of the breast – meaning it protects the meat and you can crisp it up at the last minute.

Pour one cup of water into the IP and place the breast on the rack inside.

Pressure cook on HIGH for 5-6 minutes per pound and quick release the pressure as soon as the time is up. Temperature should be 160F (it will rise to 165F after broiling and resting). If you are choosing to crisp up the skin under the broiler when done, heat it now.

Line a baking sheet with foil and place the turkey on the foil. Put under the broiler and broil until the skin is browned and crisp. Let it rest for 10 minutes before carving.