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Dry Brined Turkey Breast

What could be easier than a sprinkling of one of our favourite flavoured sea salts to make ordinary turkey sublime!



Yields8 Servings
Cook Time1 hr 10 minsTotal Time1 hr 10 mins

 1 turkey breast, skin-on and bone-in(about 3 lb.)
 1 ½ Tbsp Cote D’Azur Fleur de Sel with Herbes de Provence
 2 tsp olive oil

1

Rub the Cote D’Azur Fleur de Sel with Herbes de Provence under the skin of the turkey breast and on top of the skin. Place in a dish and refrigerate at least 36 hours and up to 48 hours.

2

Bring the turkey to room temperature.

3

Preheat Oven to 350F.

4

Place the turkey breast in a roasting pan and rub olive oil over the skin. Roast for about 1 hour or until internal temperature reaches 160F.

5

Let rest on a rack for 10 minutes before carving.


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Ingredients

 1 turkey breast, skin-on and bone-in(about 3 lb.)
 1 ½ Tbsp Cote D’Azur Fleur de Sel with Herbes de Provence
 2 tsp olive oil

Directions

1

Rub the Cote D’Azur Fleur de Sel with Herbes de Provence under the skin of the turkey breast and on top of the skin. Place in a dish and refrigerate at least 36 hours and up to 48 hours.

2

Bring the turkey to room temperature.

3

Preheat Oven to 350F.

4

Place the turkey breast in a roasting pan and rub olive oil over the skin. Roast for about 1 hour or until internal temperature reaches 160F.

5

Let rest on a rack for 10 minutes before carving.

Dry Brined Turkey Breast
IngredientsDirections