Roast Turkey Breast with Smoked Sea Salt and Brown Sugar Rub

By Marge Perry & David Bonom
Not every holiday table needs an entire bird. For smaller gatherings – or for families that prefer to eat breast meat only, turkey breast is every bit as delicious and festive.
  • Cuisine: American
  • Course: Dinner


  • Dark brown sugar
  • Garlic Powder
  • ground black pepper
  • ground cumin
  • smoked coarse sea salt
  • Smoked Paprika
  • unsalted butter
  • whole turkey breast


  1. Set oven rack in the lower third of the oven and preheat to 350°
  2. Rinse turkey and pat dry with paper towels. Rub butter all over turkey.
  3. Combine the sugar, salt, cumin, paprika, garlic powder and black pepper in a small bowl
  4. Place turkey breast, skin side up, on the wire rack. Pour 1 1/2 cups water into the bottom of the pan. Roast turkey breast 1 hour, if turkey skin begins to brown too quickly then cover it loosely with a sheet of aluminum foil. Baste the turkey with pan juices. Continue to roast the turkey an additional 45-60 minutes, basting every 15 minutes, or until an instant read thermometer inserted into the thickest portion of the breast registers 165°