Emmy Award-winning actor Eric Stonestreet’s signature spice rub is the star of this dry brined turkey recipe. Made with McCormick® Thyme Leaves, Ground Black Pepper and Garlic Powder, plus a hint of lemon, it’s a deliciously easy way to create a new holiday f...
Emmy Award-winning actor Eric Stonestreet’s signature spice rub is the star of this dry brined turkey recipe. Made with McCormick® Thyme Leaves, Ground Black Pepper and Garlic Powder, plus a hint of lemon, it’s a deliciously easy way to create a new holiday flavor tradition at home. Recipe created in partnership with Eric Stonestreet (@ericstonestreet).Read More Read Less
Ingredients 10 Servings
- Dry Brined Turkey Breast
- 4 teaspoons kosher salt
- 1 1/2 teaspoons fresh lemon zest
- 1 1/2 teaspoons McCormick® Whole Thyme Leaves
- 1 teaspoon McCormick® Pure Ground Black Pepper
- 1 teaspoon McCormick® Garlic Powder
- 1 bone-in turkey breast, fresh or frozen, thawed (about 5 to 6 pounds)
- 1 1/2 cups water
- Cider Gravy
- 1/4 cup (1/2 stick) butter
- 6 tablespoons flour
- 1 1/4 teaspoons McCormick® Whole Thyme Leaves
- 3/4 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 2 cups turkey stock
- 1 cup apple cider
- 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 all the mess of a liquid brine. This technique is essentially the process of seasoning meat with a dry salt brine mixture and then allowing it to rest before cooking. The salt mixture draws out the natural juices in the meat, dissolving the salt brine mixture. Letting the meat to rest allows it to reabsorb the juices, and therefore, the flavor components in your brine, and retain its moisture during cooking. Dry brining the turkey breast on a wire rack, uncovered, in the fridge allows for air circulation, and promotes brown crispy skin when cooked.
•To keep turkey breast from tipping over in the pan while roasting, you can use foil to prop it up or flatten the breast slightly to help it balance. To use foil, tear off a 2 to 3 foot sheet. Fold in half and then crumple together to make a ring. Place the foil ring underneath the turkey breast, shaping it as needed to stabilize the turkey. To flatten the turkey breast, turn it skin-side down on a cutting board. Carefully remove the remaining neck bone, if still intact. Using a sharp knife, cut into the top of the keel bone at the center of the underside of the breast. Using both hands, pry the rib cage apart, pushing both sides of the breast down towards the cutting board to flatten slightly. Then place breast-side up in roasting rack.
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