Dry Brined Turkey Breast with Apple Cider Gravy

1. For the Turkey Breast, mix salt, lemon zest, thyme, black pepper and garlic powder in small bowl. Pat turkey dry with paper towels. Using fingertips to lift slightly, gently lift and loosen skin from turkey breast meat, being careful not to tear the skin. Rub about 1 tablespoon of the dry brine mixture underneath skin. Rub skin of turkey breast with remaining dry brine, making sure to coat evenly all over. Place turkey, breast-side up, on wire rack on rimmed baking sheet. Refrigerate, uncovered, at least 8 hours or up to 24 hours for more flavor.
2. Preheat oven to 350°F. Remove turkey from refrigerator. Place in roasting rack on large shallow baking pan. Cover loosely with heavy-duty foil.
3. Roast turkey breast 1 hour. Remove foil. Add water to pan. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Tent with foil and let stand 15 minutes.
4. Meanwhile, for the Cider Gravy, melt butter in medium saucepan on medium heat. Whisk in flour and seasonings; cook and stir 1 to 2 minutes or until golden brown. Gradually whisk in stock and cider. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened. Transfer turkey breast to cutting board or platter to carve. Serve turkey with Cider Gravy.

Test Kitchen Tips:

• Dry brining the turkey breast allows you to achieve maximum flavor, tenderness, and juiciness without the mess of a liquid brine. This technique involves seasoning meat with a dry salt brine mixture and allowing it to rest before cooking. The salt draws out natural juices, dissolving the salt mixture. Resting allows the meat to reabsorb the juices (and the brine's flavor), retaining moisture during cooking. Brining uncovered on a wire rack in the fridge promotes air circulation and crispy, browned skin.
• To keep the turkey breast from tipping over in the pan while roasting, use foil to prop it up or flatten it slightly:
  • Foil ring method: Tear off a 2–3 foot sheet of foil, fold in half, and crumple into a ring. Place under the turkey breast to stabilize it.
  • Flattening method: Place turkey skin-side down. Remove remaining neck bone if present. Use a knife to cut into the top of the keel bone. Pry the rib cage apart and push both sides down to flatten slightly. Then roast breast-side up.