This post may contain affiliate links.For more information, please see our affiliate policy.For a small Thanksgiving menu or a Sunday dinner, try my best Roasted Turkey Breast recipe.

A dry brine and basting yields craveably crisp skin, and the meat itself is juicy and flavorful.Learn how to brine, roast, carve, and make gravy from a turkey breast.While I still swear by my Perfect Roast Turkey for my typical Thanksgiving menu and occasionally my Christmas menu, too, I don’t always need enough to feed 12 (and know you don’t either!).

So I scaled down that concept into turkey breast form, which makes this a terrific Sunday dinner idea or centerpiece as part of a small holiday gathering.Wondering how to roast turkey breast that would make Ina Garten proud (and make everyone beg for your secrets)? It comes down to three crucial details: Dry brining.This is key for crispy skin and takes next-to-no effort.Sage butter.

Rub butter and place leaves of fresh sage between the skin and the flesh of the bird to infuse so much flavor.A splash of water.Add this to the bottom of the roasting pan so nothing scorches as the turkey roasts and the drippings fall to the bottom of the vessel.You’ll then use said drippings for gravy.

(Yep, I’ll teach you how to make turkey gravy below as well!).Frequent basting.Every 30 minutes, brush the turkey breast skin with a mixture of melted butter and oil.Along with the dry brine, this makes the best turkey skin texture.Ahe

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