Utilizing a simple method from Julia Child, this Juicy Sliced Turkey Breast results in juicy meat that's full of flavor and ready when you are!
How to Make the Best Sliced Turkey Breast
Admittedly, most people only cook one or two turkeys a year for holiday dinners, if that. But not me! I've been on a mission to bring you the best turkey breast ever. So I've roasted countless turkeys while trying to find the perfect method. I have found that using a turkey breast is a great option that allows me to eat turkey more often!
I have landed on utilizing two techniques for the best end result.
- Dry brine the turkey.
- Bake covered with butter-soaked cheesecloth.
- Bake the day before your dinner in a roaster oven.
Ingredients
- Turkey Breast--Bone-in turkey breasts are more common at my local grocery store. But if you prefer boneless turkey breasts, that works just fine here, too.
- Kosher Salt
- Butter
- Tony Chachere's Creole Seasoning or cajun spices of your choice
- Paprika
- Black Pepper
- All-Purpose Flour
- Sage Leaves, fresh
- Turkey Broth
- Cognac or Bourbon, optional--I used bourbon and find it to be a wonderful addition to the gravy, but leave it out if you prefer.
How to Dry Brine a Turkey Breast
This turkey was the juiciest turkey I've ever had. Usually, I wouldn't say I like turkey, but this one was so good. The only bad thing... not enough leftovers.
Penny
Most turkey breasts weigh in at 6 to 8 pounds. The ideal amount of kosher salt for a dry brine is about one tablespoon per five pounds. Use this knowledge to gauge the amount of kosher salt needed for your turkey breast.
2 to 3 days before cooking:
- Open the completely thawed turkey and remove all packaging and gravy mix.
- Pat turkey breast with paper towels to remove all moisture. This moisture makes the turkey skin soggy instead of crispy.
- Place dry turkey on a baking rack or in a roasting pan that will fit in your fridge.
- Sprinkle turkey skin with kosher salt.
- I like to put a few paper towels around the bottom of my pan to soak up any additional juices. Also prop the turkey breast up with balls of aluminum foil, if needed.
- Place dry brined turkey in the fridge, breast side up, uncovered. Allow the skin to dry out and salt to soak into the meat. Do not store at room temperature.
Don't Stress! Cook Turkey Breast the Day Before
Cooking the turkey breast the day before the big meal sounds crazy to some people. Fears of an overdry turkey being made even drier by reheating abound. But fear not!
This great recipe results in a moist, tender turkey breast that everyone will be bragging about. I've found this is the best way to avoid being stressed about getting the turkey done on time along with all of the other dishes! Miracles!
How to Cook Turkey Breast with Cheesecloth
- Remove dry brined turkey breast from the fridge—place in the pan of the roaster oven. If you're going to cook in the oven, use a large baking dish or large roasting pan.
- Spread half a stick of softened butter on the outside.
- In a small bowl, melt the other half stick of butter, add cajun seasoning and paprika. Soak a piece of cheesecloth that is large enough to cover the breast.
- Drape seasoned butter soaked cheesecloth over the breast.
- Insert digital meat thermometer into the thickest part of the breast, sideways. Avoiding the bone. Set the thermometer for 158 degrees F. Cooking time will vary. Plan on 1 to 1.5 hours depending on the number of pounds of your turkey breast.
- Put the lid on the roaster. Bake at 325 degrees F until the internal temperature of the breast is 158 degrees F.
- Remove the cheesecloth and reset thermometer to 165 degrees F.
- When internal temperature of the turkey breast is 165 degrees, remove the breast and allow it to rest for 20-30 minutes while making the gravy. Cook time will vary.
How to Make Turkey Gravy
I know some people who would take a bath in this homemade gravy if I made enough. It's also an essential part of reheating the turkey and it's delish!
- Melt a stick of butter in a large skillet. Add sliced onion and garlic. Cook on low for 10-15 minutes until the onions start to brown and are very soft.
- Add 8 Tablespoons of all-purpose flour and 10 fresh sage leaves. Stir constantly. Boil for 1 ½ minutes or until thick.
- Add 4 cups of homemade or high-quality chicken or turkey broth. Whisk to keep gravy smooth. Cook and stir over medium heat until thickened and bubbly. Add more broth as needed to keep from getting too thick.
- Finish by adding 2 Tablespoons of cognac or bourbon. Adjust seasonings. Allow to cool. Place in a covered dish in the fridge.
Note: Gravy will thicken when refrigerated. Thin if needed, by adding more broth.
Carve and Arrange your Turkey on a Bed of Gravy
Allow the turkey to cool enough to easily handle. Then wrap tightly in aluminum foil.
About an hour before dinner is to be served, slice the turkey as you desire then place it on a bed of gravy on an oven-proof platter. Cover tightly with aluminum foil and bake at 350 degrees F for 15 to 30 minutes or until hot. Serve with more hot gravy on the side.
Substitutions and Variations
Juicy Whole Turkey--Use the same method as above and increase amounts as needed. Remove the legs and thighs from the turkey breast when the breast's internal temperature reaches 165 degrees F. Then bake the legs and thighs until the internal temperature reaches 180. This prevents overcooked breast meat.
Traditional Turkey Breast in Roaster Oven--Use the same technique as above, but eliminate the Cajun seasonings. I love my turkey breast with salt, pepper, garlic powder, onion powder, etc.
Side Dishes to Serve with Turkey
So many good ones to choose from! I love a good Thanksgiving turkey for my main course, but who can forget about all the sides? Here are a few of my favorites to consider:
- Twice Baked Mashed Potatoes
- Jalapeno Cream Corn
- Red Hot Applesauce
- Applesauce Jello
- Caramelized Apples
Storage
Store leftover turkey in an airtight container in the refrigerator for 3 to 5 days.
Leftover Turkey Recipes
I always plan for leftovers. I love getting to enjoy a few days of fantastic food with little effort. However, when I tire of eating the turkey dinner as is, it's time to remake it into one of these recipes.
And don't throw away that turkey carcass! Make Turkey Bone Broth instead. If you don't feel like making the broth right away, freeze it in a baggie and make it in when you're ready.
DID YOU TRY THIS RECIPE?
Lastly, if you made Juicy Turkey Breast following this recipe to serve alongside your cranberry sauce, please let me know how you liked it by leaving a comment and/or giving a 5 star rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
FOOD SAFETY
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Juicy Sliced Turkey Breast
Equipment
- Cheesecloth
- Roaster Oven
- Digital Thermometer
Ingredients
- 6-9 pound Turkey Breast
- 1 ½ Tablespoons Kosher Salt
- 2 sticks Butter
- ½ Tablespoon Cajun Seasoning
- 1 teaspoon Paprika
- 8 Tablespoons All-Purpose Flour
- 10 leaves Sage fresh
- 5 cups Turkey Broth
- 2 Tablespoons Cognac or Bourbon optional
Instructions
2-3 Days Before Big Dinner: Brine Turkey Breast
- Open the completely thawed turkey and remove all packaging and gravy mix.
- Pat turkey breast with paper towels to remove all moisture. This moisture makes the turkey skin soggy instead of crispy.
- Place turkey on a baking rack or in a roasting pan that will fit in your fridge.
- Sprinkle turkey skin with kosher salt.
- I like to put a few paper towels around the bottom of my pan to soak up any additional juices. Also prop the turkey breast up with balls of foil, if needed.
- Place dry brined turkey in the fridge, uncovered. Allow the skin to dry out and salt to soak into the meat.
1 Day Before Big Dinner: Bake the Turkey and Make the Gravy
- Remove dry brined turkey breast from the fridge. Place in the pan of roaster oven.
- Spread half a stick of softened butter on the outside.
- Melt the other half stick of butter, add cajun seasoning and paprika. Soak a piece of cheesecloth that is large enough to cover the breast.
- Drape seasoned butter soaked cheesecloth over the breast.
- Insert digital thermometer into the thickest part of the breast, sideways. Avoiding the bone. Set the thermometer for 158 degrees F.
- Put the lid on the roaster. Bake at 325 degrees F until the internal temperature of the breast is 158 degrees F. Plan on 1 to 1.5 hours depending on the weight of your turkey breast.
- Remove the cheesecloth and reset the thermometer to 165 degrees F.
- When internal temperature of the turkey breast is 165 degrees, remove the breast and allow it to rest for 20-30 minutes while making the gravy.
- Allow the turkey to cool enough to easily handle. Then wrap tightly in foil and refrigerate.
Make the Gravy
- Melt a stick of butter in a large skillet. Add sliced onion and garlic. Cook on low for 10-15 minutes until the onions start to brown and are very soft.
- Add 8 Tablespoons of all-purpose flour and 10 fresh sage leaves. Stir constantly. Boil for 1 ½ minutes or until thick.
- Add 4 cups of homemade or high-quality chicken or turkey broth. Whisk to keep gravy smooth. Cook and stir over medium heat until thickened and bubbly. Add more broth as needed to keep from getting too thick.
- Finish by adding 2 Tablespoons of cognac or bourbon. Adjust seasonings. Allow to cool. Place in a covered dish in the fridge.
Day of the Meal
- About an hour before dinner is to be served, slice the turkey as you desire then place it on a bed of gravy on an oven-proof platter.
- Cover tightly with foil and bake at 350 degrees F for 15 to 30 minutes or until hot. Serve with more hot gravy on the side.
Chuckie
This is my favorite way to cook a turkey breast! With this recipe, you don't even need to wait for Thanksgiving!