Dry-Rubbed Turkey Breast

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This aromatic dry-rubbed turkey breast is a sophisticated alternative to a traditional whole roast, offering succulent meat and perfectly crisp skin. By using a dry brine of toasted coriander, fennel seeds, and cracked black pepper, the flavours penetrate deep into the meat while the salt ensures every slice remains tender. This method is particularly effective for achieving a golden finish without the need for excessive fats, making it a wonderful centrepiece for a seasonal gathering or a Sunday lunch.

As a diabetes-friendly option, this recipe focuses on high-quality lean protein and fragrant spices rather than heavy sauces or sugary glazes. The slow-roasting technique and essential resting time guarantee a professional result that is both heart-healthy and naturally low in carbohydrates. Serve it alongside roasted root vegetables or a fresh seasonal salad for a light yet comforting homemade meal.

Ingredients for Dry-Rubbed Turkey Breast

1 כף זרעי כוסברה
1 tablespoon fennel seeds
1 tablespoon black peppercorns
50g Diamond Crystal or 50g Morton kosher salt
2 כפיות סוכר חום בהיר
1 (6-lb.) skin-on, bone-in turkey breast, patted dry

How to make Dry-Rubbed Turkey Breast

Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. (If you don’t have either, you can always chop with a chef’s knife.) Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Stir in ground spices.

Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey breast. Chill, uncovered, at least 12 hours and up to 2 days.

Remove turkey breast from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey breast back on rack and let sit at room temperature 2–3 hours.

Place an oven rack in middle of oven; preheat to 232°C. Pour 240ml water into baking sheet and roast turkey breast, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Reduce oven temperature to 149°C and continue to roast turkey breast, adding more water by 12-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 66°C (don’t worry; the temperature will continue to climb while the turkey breast rests), 50–70 minutes longer. Skin should be deep golden brown and crisp. Transfer turkey breast to a cutting board and let rest at least 30 minutes and up to 1 hour before slicing.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.