Simple Dry-Brined Turkey Breast with Sage

A turkey breast half is a great option for smaller Thanksgiving gatherings—or if you need a little extra meat for a larger crew. It's also small enough to manage for any Sunday supper. The miso in the rub acts almost like a light brine, only without the mess. For the tastiest meat, look for a good-quality heritage bird. Serve with our “Sans Pan” Cider Gravy.


  • 1 clove garlic, smashed
  • sea salt and freshly ground black pepper, to taste
  • 1 tablespoon white miso
  • 1 tablespoon butter, softened
  • 1 tablespoon shallot, minced
  • 1 tablespoon sage, minced
  • 1 bone-in turkey breast half (3½- to 4-pound)
  • 1 cup apple cider
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 2 star anise


  • Mash the garlic to a paste with a small pinch of salt. In a small bowl, mix together garlic, miso, butter, shallot, sage and pepper. Gently work your fingers under the skin of the turkey, and rub the mixture all over the breast, under and over the skin. Cover, and refrigerate overnight.
  • Preheat oven to 375°F. Remove turkey from the fridge, and let it come to room temperature while the oven preheats.
  • Set the turkey breast in a roasting pan. Roast 30 minutes.
  • While turkey is roasting, bring cider and spices to a boil in a small saucepan. Cook 5-7 minutes, or until it's the consistency of a light syrup.
  • When turkey has cooked 30 minutes, brush it all over with glaze. Roast another 15-20 minutes, or until an instant-read thermometer reads 160°F, brushing with glaze every 5 minutes.
  • Remove from oven, and let rest for 10 minutes before carving.
  • To carve, turn the breast upside down, and carefully cut along breast bone to release the meat. Turn the breast right side up again, and cut against the grain into thick slices.
Servings: 6
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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