Thanksgiving flavor without the all-day bird: a butter-basted breast roast, dry-brined and pulled at 71°C. Juicy turkey is a thermometer story.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Turkey Breast — bone-in
Butter — soft
Sage — chopped
Chicken Stock — for the pan
4 steps
Method
1
Dry-brine: salt all over, fridge uncovered overnight.
720 min — timer available in cooking mode
2
Work the herb-garlic butter under the skin; rub the rest on top. Roast on a rack over the stock at 165°C.
5 min — timer available in cooking mode
3
Roast to 71°C at the thickest point, 70–90 minutes, basting once. Low and slow keeps the white meat plush.
80 min — timer available in cooking mode
4
Rest 20 minutes (carryover finishes it). Slice across the grain; the pan drippings + a whisk = instant gravy.
20 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.