Juicy Sliced Turkey Breast
Utilizing a simple method from Julia Child, this Juicy Turkey Breast is foolproof & results in juicy meat that's full of flavor.
Servings: 12
Calories: 395kcal
Equipment
- Cheesecloth
- Roaster Oven
- Digital Thermometer
Ingredients
- 6-9 pound Turkey Breast
- 1 ½ Tablespoons Kosher Salt
- 2 sticks Butter divided
- ½ Tablespoon Cajun Seasoning
- 1 teaspoon Paprika
- 1 large onion yellow or red
- 2-3 cloves garlic
- 8 Tablespoons All-Purpose Flour
- 10 small 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.
Notes
NOTES:
This recipe can be used for a whole turkey. Double the amount of salt for the dry rub.
Nutrition
Calories: 395kcal | Carbohydrates: 6g | Protein: 50g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1825mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 744IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
