Happy Thanksgiving???

So I did something weird. I roasted a turkey. On a random day. In April. Weird, right? I could tell that the husband and pups were quite confused by the strong smell o’ roasted turkey in the house. Well… the organic turkey breasts were on sale after Easter and I happen to have this thing for sales. I did try a different recipe from my usual Thanksgiving brine. I did a salt rub and LOVED it! I remember last season (or was it the season before?) where magazines boldly declared that brines were out and rubs were in. I’ve never been one to go with trends, so I still brined my Thanksgiving turkey, like I do every year. I didn’t want to risk trying something new when I have company coming. But since this was random turkey roasting, all bets were off!

Salt Rub Roasted Turkey Breast Recipe

1/4 cup coarse kosher salt
1 teaspoons dried rosemary
1 teaspoons dried rubbed sage
1 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
2 small bay leaves, torn into small pieces
3 teaspoons finely grated and minced lemon peel
whole turkey breast (about 5-6 pounds)
3 medium onions, chopped
3 medium carrots, chopped
3 stalks celery, chopped
4 tbsp butter, melted

1. Combine the first 7 ingredients in a small bowl. Really use your fingers and incorporate the ingredients together. Generously rub the inside and outside of the turkey with the salt rub. I also put some of the rub under the skin. Wrap in plastic wrap and store in the refrigerator for 24 hours.

2. Remove turkey from the refrigerator and rinse very well. Dry the turkey with paper towels, place in roasting pan and return to the refrigerator for a few hours to dry out the skin. This can be skipped if you don’t have the time, but at least make sure to dry the skin well.

3. Preheat oven to 425. Place the chopped vegetables in the bottom of the pan to create raft for the turkey. If your roasting pan is really big, you may need more veggies. Place the turkey on top of the vegetables.

4. Generously brush turkey with the melted butter and place in the preheated oven. Set a timer for 15 minutes. After 15 minutes, turn the heat down to 350 and continue roasting until an instant read thermometer registers 165 degrees in the middle of the breast. It usually takes about 15 minutes per pound. I start checking the temperature of my turkey at 12 minutes per pound. Nothing worse than overcooked dry turkey!

Note: I also made pan sauce, find recipe here.

Note 2: If you’re making a whole turkey, skip the veggie raft, instead, stuff the cavity with the vegetables. Also, increase the amount of rub to accommodate a larger turkey.



  • Joanne 9 YEARS AGO

    I read the same thing about using salt rubs on turkey while flipping through a food mag from Oct- never tried it though. This looks yummy! This recipe is a good idea for Mother’s day. Thx!

  • Cara 9 YEARS AGO

    There’s something so uniquely comforting about freshly roasted turkey breast… and there’s no wrong time of year to enjoy it in my mind!

  • Mrs Ergül 9 YEARS AGO

    If ever, I think I will go with the rub too!

  • Cook in a Bar 9 YEARS AGO

    Funny! I just bought a turkey breast on sale, too. Glad I’m not the only one. I enjoy the site!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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