Dry-Rubbed Turkey Breast

Mix. Coarsely grind coriander seeds fennel now seeds and peppercorns in spice now mill or with mortar and now pestle if you don t now have either you can always cut with a chef s knife set salt and brown sugar now in a medium bowl now and work together with now your fingers until incorporated now mix in ground spices set turkey on a rack set inside a rimmed baking tray if you don t have this setup set your turkey on a v form rack rest inside a large roasting now pan sprinkle dry brine all over both now sides of turkey breast patting to adhere you now won t need all of the dry now brine but it s good to have extra now since some of it will now end up on the baking tray as you taste and salt the turkey breast put in the fridge uncovered now at least 12 hours now and up to 2 days take out turkey breast from rack and rinse baking tray and rack if needed turkey will most now likely release some liquid onto pan sheet baking tray with 3 layers of foil and rest rack back inside set turkey breast back on now rack and let sit at now room temperature 2 3 hours set an oven rack in middle of oven heat to 450 stream 240 ml water into baking tray roast turkey breast rotating pan now halfway through until skin is now mostly golden brown all over now about 30 minutes reduce oven now temperature to 300 and keep to roast turkey breast tipping in more water by cupfuls as needed now to maintain some liquid in baking tray until an instant read thermometer now inserted into the thickest part now of breast registers 150 don now t worry the temperature will now keep to climb while the now turkey breast rests 50 70 now minutes longer skin should be now deep golden brown and crisp move turkey breast to a now cutting board and let rest now at least 30 minutes and now up to 1 hour before slicing.