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Guy Foolproof Turkey Breast

Guy Fieri's Foolproof Turkey Breast

Guy;s recipe for a brined and dry rubbed turkey beast. Instructions in my own words.
Course Main Course
Cuisine American
Keyword brined, Guy Fieri, turkey, turkey breast
Prep Time 1 hour
Cook Time 2 hours 15 minutes
Inactive 4 hours 45 minutes
Total Time 11 hours 15 minutes
Author Guy Fieri


  • 1 bone-in turkey breast 6-7 pounds

Rub ingredients

Brine ingredients


Brine the turkey breast

  • In a large pot combine all of the brine ingredients except the ice.
  • Bring to just a boil, stirring to dissolve the sugar and salt.
  • Remove from the heat and add in the ice cubes.
  • Place the fully defrosted turkey breast into two large gallon bags.
  • Once the brine is completely cool , pour over the turkey breast. You may not need all the brine. Just enough to cover the entire breast.
  • Refrigerate for 12 hours on the bottom shelf of the fridge. Place the bag inside another vessel in case it leaks at all.

To make the rub

  • Combine all the rub ingredients minus the oil together in a small bowl. Mix well to combine.
  • Remove the turkey from the brine and discard the brine. Carefully pat dry
  • Rub the oil all over the outside of the turkey. Then rub the spice rub all over the skin. If you have extra you can put it in the cavity.
  • Return to the fridge for another 4 hours.

To cook the turkey breast

  • Remove the turkey from the fridge. Preheat the oven to 425 degrees
  • In a roasting pan with a rack, place the turkey breast side up and roast for 35 minutes.
  • Reduce the heat to 375 degrees. Insert the probe of your thermometer to monitor the temperature. We are looking for 165 degrees. It should take about 1 ½ hours or so.
  • If turkey is browning too fast before interior is done you can gently cover it with aluminium foil.
  • Allow the turkey to rest or 15 minutes before carving.