Thanksgiving Turkey Dinner for a Small Family
This dry-brined turkey breast with root veggies and gravy is a gourmet yet simple twist on the classic. Small Thanksgiving, big flavor!
or read on for step-by-step instructions with photos
What is a dry brine?
A dry brine is a way to boost flavor in meat by rubbing it with salt and other seasonings and then letting it rest in the fridge for a few hours or up to a few days. It’s a bit different from wet brining, where you soak the meat in a saltwater solution, but it gives you a very similar and delicious result.
Dry brining does 3 main things:
Enhances flavor - salt first draws out moisture, forming a brine on the surface that’s then reabsorbed into the meat, seasoning it throughout.
Tenderizes - salt breaks down proteins, making the meat more tender.
Retains moisture - because salt helps break down proteins, the meat will contract less during cooking and retain more moisture.
I love this method because it saves space, especially with big cuts like turkey breast. You don’t need a huge container to brine in - just leave the turkey on a tray in the fridge overnight.
How long should you dry-brine a turkey breast?
It depends on the size, but usually, 12 to 24 hours is perfect. For really large breasts, up to 48 hours may be necessary. I brined my 2-pound turkey breasts for 24 hours.
How do you keep a roasted turkey breast moist?
Beyond dry brining, here are the key ways to keep your turkey breast moist:
Roast at a high temperature - a shorter cooking time in a high-heat oven helps brown the turkey without drying it out.
Remove early - take the turkey out of the oven 10 degrees before it reaches 165°F, as it will continue to cook while resting.
Resting time - let it rest for at least 30 minutes after cooking to redistribute the juices and keep them in when slicing.
Recipe Notes
Serving size - this recipe is ideal for a small family of 4 or less, but if you’re cooking for just two you can cut the recipe in half. If you’re like me, you’ll want plenty of leftovers, so I recommend making the whole batch anyway.
Leftovers are versatile - use them for sandwiches, salads, or a hearty soup. You can also dice and freeze them for a quick soup later - just add stock!
Bone-in, skin-on turkey breasts - the bone and skin help retain moisture and create a more flavorful sauce from the drippings. A boneless breast can be used for easier slicing, but it will cook faster, so keep an eye on it.
Veggies - I roasted carrots, parsnips, and potatoes with the turkey, but feel free to use any root veggies you prefer. Turnips, sweet potatoes, or squash would work great too.
Reheat and serve - I like to let the turkey rest for at least 30 minutes to lock in the juices and cool it down for easier carving. While the turkey rests, you can make the gravy, then everything can be reheated right before serving. That’s the perfect time to open a bottle of wine, set the table, and take the pressure off getting the timing just right!
Don’t miss my marinated green bean recipe - it pairs perfectly with this meal and is so easy to make!
What you’ll need
Ingredients
For the dry brine
2 tablespoons coarse sea salt
2 teaspoons brown sugar
2 teaspoons smoked paprika
1 sprig rosemary, chopped
4 sprigs thyme, chopped
2 cloves garlic, finely minced
1 lemon, zested
For the roast and gravy
2 x 2-pound bone-in skin-on turkey breasts
10 heirloom baby carrots, halved
4 potatoes, cut into wedges
3 large parsnips, peeled and cut into large chunks
6 sprigs thyme, finely chopped
1 tablespoon smoked paprika
1 cup white wine
2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
olive oil
salt & pepper
Equipment
Small bowl & tray for dry-brining
Large roasting pan
Medium saucepan, whisk, and spatula
Makes: 4 portions (with leftovers)
Prep: 15 min + 24 hours dry-brine time
Cook: 50 min + 30 min resting time
How to make it
Step 1
Dry brine the turkey.
Mix your dry brine ingredients in a bowl. Lay the turkey breasts on a tray and pat them dry with a paper towel. Sprinkle the dry brine all over both sides, pressing and rubbing it in - make sure you use it all.
Place the tray with the brined turkey breasts, uncovered, into the fridge for 24 hours.
Step 2
Cook the turkey.
Preheat your oven to 475°F.
While it’s heating up, prep the root veggies and place them in a roasting pan. Drizzle with olive oil, then season with salt, pepper, smoked paprika, and chopped thyme.
Place the turkey breasts on top of the veggies and rub olive oil on the skin, then put the pan into your preheated oven and set a timer for 20 minutes.
Step 3
Add liquids and finish cooking.
After 20 minutes, pour the wine and chicken stock into the roasting pan. Put it back in the oven to finish cooking the turkey. This should take about 30 more minutes, but keep an eye on it - cooking time can vary depending on the size of your turkey.
The turkey is done when the thickest part reaches an internal temperature of 155°F. Once it’s there, transfer the turkey to a tray and let it rest, uncovered, for at least 30 minutes.
By now, the veggies should be perfectly roasted, but give them a quick check to make sure they’re tender. Cook them a bit longer if needed.
Step 4
Make the gravy.
While the turkey rests, it’s time to make the gravy. Start by straining the liquids from the roasting pan into a container or pot, leaving the veggies in the roasting pan so they can be reheated before serving.
In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook the mixture, known as a “roux” in French cooking, stirring constantly with a spatula until it turns brown and gives off a nutty aroma - about 5 minutes.
Gradually add the cooking liquid, one ladle at a time, whisking until the mixture thickens and boils. Use the spatula to scrape the bottom and sides of the pan as you go to prevent sticking.
Continue this process until all the liquid is incorporated. Once combined, bring the gravy to a final boil, then reduce to a simmer and cook for a couple more minutes to thicken.
If done right, the gravy should be velvety smooth. If you notice any lumps, just strain it through a fine-mesh sieve. Taste and adjust the seasoning with salt and pepper, then cover and set aside.
Step 5
Slice the turkey.
After the turkey has rested for 30 minutes, it’s time to slice. Start by removing the meat from the bone. Using the tip of a knife, make horizontal cuts under the breast meat against the bone, peeling back the meat with your other hand. Continue making shallow cuts along the bone until the breast is fully separated.
Next, slice the turkey breasts into even slices. Pick off any remaining meat from the bones to save for salads or sandwiches. You can also freeze the bones in a zip-top bag to make stock later.
Step 6
Reheat and serve.
Preheat your oven to 400°F. Place the sliced turkey breast on a tray, drizzle it with a bit of gravy and some water to keep it from drying out, then cover. Pop the tray and the roasting pan with veggies into the oven for 5-10 minutes, just until everything is heated through - it shouldn’t take long since they’ll still be a little warm.
While the turkey and veggies reheat, warm up the gravy on the stove. Once everything’s hot, serve the turkey slices fanned out on a platter for a nice presentation, with the roasted veggies and gravy on the side.
For a green side dish, consider making my marinated green beans. They’re quick, easy, and taste great whether served cold, at room temp, or hot.
My tips
Use a meat thermometer - a meat thermometer is your best friend for perfectly cooked turkey. Insert it into the thickest part of the breast, making sure it doesn’t touch the bone, and pull the turkey out of the oven when it reaches 155°F. The turkey will continue cooking as it rests, bringing it up to the perfect 165°F without overcooking.
Roast at a high temp - roasting at a high temperature, like 475°F, ensures that the turkey browns beautifully without drying out. This method gives you crispy skin and juicy meat in less time.
No need for basting - with a dry brine, there’s no need to baste the turkey. The dry brine locks in moisture, and opening the oven frequently to baste can actually cause the temperature to drop, leading to uneven cooking.
Best sides - roasting root veggies like carrots, parsnips, sweet potatoes, and turnips alongside your turkey is a great choice. They complement the turkey’s flavors and cook well together. Green veggies like brussels, broccoli, or green beans are also excellent sides - but you’ll want to cook those separately for the best texture.
Don’t forget the pie - finish off your meal with a homemade pumpkin pie made from seasonal pumpkins for the ultimate Thanksgiving feast.
Substitutions
Turkey breast - if you can’t find bone-in, skin-on turkey breast, you can use a boneless breast. Just keep in mind it will cook faster, so adjust the time accordingly and keep an eye on the internal temperature. Bone-in thighs are another great option.
Seasonings - swap out paprika for other spices like dried oregano, nutmeg, or allspice. For herbs, consider using sage, parsley, marjoram, or savory to add different flavor profiles.
Wine and stock - if you don’t have white wine, you can use a splash of apple cider or white wine vinegar mixed with water or additional stock.
Storage
Leftovers - store any leftover turkey and veggies in an airtight container in the fridge for up to 4 days. Turkey leftovers are incredibly versatile - you can make sandwiches, salads, or even toss them into a soup.
Gravy - store in an airtight container in the fridge for up to 4 days. It also freezes well - just reheat it slowly on the stove, whisking to bring it back to its smooth consistency. If it thickens too much, add a splash of stock or water to loosen it up.
Freezing - both turkey and roasted veggies can be frozen, though their texture may change. Dice them and place in freezer-safe containers or bags for up to 3 months. To use, thaw and turn into a hearty soup by adding stock, any leftover gravy, and optionally some cooked wild rice.
Dietary Notes: Egg-free, Low-carb, High-protein
That’s it, enjoy!
Dry-brining is such a great way to infuse meats with flavor. I also use it for whole turkeys when I’m cooking for larger gatherings.
Check out my homemade pumpkin pie recipe if you want to take your Thanksgiving meal up a notch. It’s got a flaky, buttery crust and a perfectly balanced pumpkin filling that store-bought pies just can’t match.
Plus, it’s best made in advance, so there’s no stress on the big day. It even freezes well!
Summary
Dry Brined Turkey Breast, Root Veg, and Gravy Recipe
Perfect for small gatherings, this turkey breast delivers big flavor without the hassle. A gourmet yet simple twist on Thanksgiving dinner.
Makes: 4 portions (with leftovers)
Prep: 15 min + 24 hours dry-brine time
Cook: 50 min + 30 min resting time
Ingredients
For the dry brine
2 tablespoons coarse sea salt
2 teaspoons brown sugar
2 teaspoons smoked paprika
1 sprig rosemary, chopped
4 sprigs thyme, chopped
2 cloves garlic, finely minced
1 lemon, zested
For the roast and gravy
2 x 2-pound bone-in skin-on turkey breasts
10 heirloom baby carrots, halved
4 potatoes, cut into wedges
3 large parsnips, peeled and cut into large chunks
6 sprigs thyme, finely chopped
1 tablespoon smoked paprika
1 cup white wine
2 cups chicken stock
2 tablespoons butter
2 tablespoons flour
olive oil
salt & pepper
Instructions
Dry brine turkey. Mix the dry brine ingredients, pat the turkey breasts dry, rub the brine all over, and refrigerate uncovered for 24 hours.
Cook turkey. Preheat oven to 475°F. While it heats, prepare and season the root veggies with olive oil, salt, pepper, smoked paprika, and chopped thyme in a roasting pan. Set the turkey breasts on top and rub olive oil on the skin, then place in the oven and set a timer for 20 minutes.
Add liquids. After 20 minutes, pour in the wine and chicken stock. Continue roasting for about 30 minutes, or until the turkey's thickest part hits 155°F. Transfer the turkey to a tray and let it rest, uncovered, for at least 30 minutes. Check the veggies for tenderness and give them more time if needed.
Make gravy. While the turkey rests, strain the pan juices into a container, leaving the veggies behind.
In a medium saucepan, melt the butter over medium-high heat. Stir in the flour and cook, stirring constantly with a spatula, until it turns brown and smells nutty - about 5 minutes.
Gradually add the cooking liquid, one ladle at a time, whisking until the mixture thickens and boils. Use the spatula to scrape the bottom and sides of the pan as you go to prevent sticking.
Continue this process until all the liquid is incorporated. Once combined, bring the gravy to a final boil, then reduce to a simmer and cook for a couple more minutes to thicken.
If the gravy has lumps, strain it through a fine-mesh sieve. Season with salt and pepper to taste, then cover and set aside.
Slice turkey. After 30 minutes of resting, remove the meat from the bone by slicing horizontally under the breast and against the bone, peeling back the meat as you go. Continue until the breast is fully separated. Slice the breast into even slices, and pick off any remaining meat from the bones for salads or sandwiches. Freeze the bones in a zip-top bag for making stock later.
Reheat and serve. Preheat your oven to 400°F. Place the turkey slices on a tray, drizzle with gravy and water to prevent drying and cover. Heat the turkey and veggies for 5-10 minutes. Warm the gravy on the stove, then serve.
Top Tips
For juicy turkey, use a meat thermometer and pull it out at 155°F - it’ll reach its final temp of 165°F as it rests.
Roast at 475°F the whole time for crispy skin and juicy meat without drying out.
No need to baste dry brined turkey - just let the oven do its thing for even cooking.
Serve with my marinated green beans and finish the meal with a homemade pumpkin pie for a more complete Thanksgiving feast.
What’s your favorite side dish to serve with Thanksgiving turkey? Share your go-to recipes or tips in the comments below.
Enjoy!
