Juicy Sliced Turkey Breast (Julia Child Trick)
Dry brined and roasted under butter-soaked cheesecloth, this juicy sliced turkey breast cooks the day before and reheats on gravy. Stress-free and full of flavor.
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 Admittedly, most people only cook one or two turkeys a year for holiday dinners. 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 landed on utilizing three 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.
The cheesecloth trick is widely credited to Julia Child, who draped her birds in butter-soaked cloth so the breast meat stays juicy while it roasts. It's the best thing I've ever done for a turkey breast..
Ingredients & Why They Matter
- Turkey breast: Bone-in or boneless both work.
- Kosher salt: The dry brine does the heavy lifting. Salt pulls moisture out, dissolves into it, then gets reabsorbed deep into the meat. That makes the breast juicier and seasoned all the way through. Diamond Crystal and Morton are not interchangeable by volume.
- Butter: It does double duty. A softened coat on the outside protects the skin, and the melted butter soaks the cheesecloth that bastes the breast while it roasts. It's also the base of the gravy.
- Cajun seasoning and paprika: They add savory depth and a deep roasted color.
- Onion and garlic: Cooked low and slow in butter, they become the sweet, mellow backbone of the gravy.
- Flour: It's the thickener. Cooking it in the butter first removes the raw taste and builds a roux that holds the gravy together.
- Fresh sage: This is the classic turkey herb. Frying it in the roux perfumes the whole gravy.
- Turkey or chicken broth: The broth is the gravy's body. A good-quality or homemade broth shows in the finished flavor.
- Bourbon (optional): A small splash at the end adds warmth and rounds out the richness. Leave it out and the gravy is still great.
How to Make a Juicy 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
How to Make It
- Dry brine (2 days ahead): Pat the breast completely dry, because moisture on the surface means soggy skin. Salt it, set it on a rack in the fridge, and leave it uncovered. The cold, dry air dries the skin while the salt works its way in.
- Butter and cheesecloth (Day 2): Coat the breast in softened butter, then drape it with cheesecloth soaked in seasoned melted butter. The cloth holds the fat against the meat so it bastes itself, which is the handy-dandy Julia Child trick.
- Roast covered, by temperature: Roast in a roaster oven with the lid on, pulling the cheesecloth at the first temperature mark so the skin can finish. Trust the thermometer, not the clock, because breast size varies. Rest it before you handle it so the juices stay put.
- Make the gravy: Cook the onion and garlic until very soft, then toast the flour and sage into a paste. Whisk in the broth until thick and bubbly, then finish with the bourbon. Making it while the turkey rests uses that waiting time.
- Cool and refrigerate: Wrap the turkey tightly and chill both turkey and gravy within 2 hours. Cooking ahead is what takes the stress out of the big day.
- Reheat on gravy: Slice the turkey and lay it on a bed of gravy, then cover tightly and warm it through. The gravy and the foil keep the slices from drying out. Bring the extra gravy to a full boil for serving.
In-a-Pinch Swaps
Sage: Fresh thyme or rosemary in the gravy.
Roaster oven: A large roasting pan or baking dish with a tightly sealed lid or foil.
Bourbon: Skip it, or use cognac.
Salt: Morton for Diamond Crystal, using about half as much.
Storage & Reheating
Reheating: Slice, lay the slices on gravy, cover, and warm until the turkey hits 165°F. Boil the extra gravy before serving.
The Container Matters: Cool the turkey enough to handle, then wrap it tightly in foil. Use a shallow, covered dish for the gravy so it chills fast. Both should be refrigerated within 2 hours.
The Fridge Life: 3 to 4 days. Gravy thickens when cold, so thin it with a splash of broth.
FAQ
Yes. The dry brine holds moisture in the meat, and reheating it sliced on a bed of gravy under tight foil adds it back. The gravy is part of the method.
No. A large baking dish or roasting pan covered tightly with a lid or foil works. Watch the thermometer instead of the clock, because pan size can change cook time.
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
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.
New From Our Kitchen
Share the Love
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!
Juicy Sliced Turkey Breast
Ingredients
Equipment
Method
- 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.
- 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 for 24 hours.
- 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. 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. 1 to 2 hours, go by the thermometer.
- Remove the cheesecloth and reset the thermometer to 165 degrees F. Return to the roaster oven until the internal temperature reaches 165 degrees F.
- Remove the breast and allow it to rest for 20-30 minutes while making the gravy.
- Once cooled, and within 2 hours of cooking, wrap tightly in foil and refrigerate.
- Melt 1 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. Cook, stirring constantly. Cook 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 bourbon. Adjust seasonings. Allow to cool, then refrigerate within 2 hours.
- 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 it reaches 165 degrees F.
- Bring the side gravy to a boil and serve on the side.
This is my favorite way to cook a turkey breast! With this recipe, you don't even need to wait for Thanksgiving!
Hello! I've been reading your blog for some
time now and finally got the bravery to go ahead and give you a shout out from Humble Texas!
Just wanted to say keep up the fantastic work!