Best 5 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.

SUMAC DRY BRINED ROAST TURKEY

Steps:

• For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. Rub all over the turkey, inside and out, and under the skin of the breast and legs where accessible, being careful to not tear the skin. Place on a sheet tray fitted with a rack or in a roasting pan fitted with a rack. Place in the refrigerator, uncovered, for 2 days.
• Bring the turkey out of the fridge 1 to 2 hours before cooking to temper.
• Preheat the oven to 350 degrees F.
• Combine the butter, minced thyme and lemon zest in a bowl and season with salt and pepper. Place the turkey on a work surface. Spread the butter under the skin of the turkey around the legs and breasts, as evenly as possible. Stuff the cavity with the quartered lemons, apple, shallots and sprigs of thyme. Tie the legs closed with kitchen twine. Place the onions, carrots, celery and garlic at the bottom of a roasting pan fitted with a rack. Place the turkey on the rack. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the leg (do not touch bone) reads 155 to 160 degrees F, 12 to 14 minutes per pound, or 2 to 3 hours. Allow the turkey to rest for 90 minutes.
• For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the cider vinegar and soy sauce for depth. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy.

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.

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.

HERB-RUBBED TURKEY

Steps:

• Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180° (cover loosely with foil if browning too quickly). Baste with pan drippings if desired., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° for 1 hour or until garlic is soft. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours or until broth is reduced by half. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.