Brined Roast Turkey Breast
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This Turkey Breast is wet-brined overnight, for maximum flavor and moisture, basted in butter then roasted to perfection. This Brined Roast Turkey Breast is what Thanksgiving dreams are made of!
Brined Roast Turkey Breast
To brine or not to brine, that is the question. I’ll be the first to tell you that I lived pretty much my whole life without ever brining my turkeys. Once I did, I realized that brining is the way to go, especially if you’re brining with something flavorful.
What Is Brining?
A brine is a solution usually made with salt and water that is used to pickle or preserve foods. Brining meats usually can help to increase the amount of liquid inside the meat cells, thus giving us juicier turkeys.
The key to brining is to use great flavors, don’t just do salt and water, even though that is still going to make your turkey juicier, you want to add more delicious flavors such as citrus flavor, garlic, sugar, cinnamon and herbs. Make the brine count and don’t be shy to use flavors that you love.
Why Should I Brine My Turkey?
You’re accomplishing two very important things when you create a brine like this for your turkey. Since it’s a very lean type of meat, especially the breast, this will help it plump up and get extra juicy. No more dry bites of turkey! You’re also getting flavors deep into the actual meat rather than just having them sit on top.
When I’m creating a brine, I want as much flavor as possible. The mixture of citrus and fresh herbs takes this bird right over the top!
For the brine you’ll need:
- Water – You’ll need lots of water to carry those flavors, impart them into the meat, and completely cover the turkey breast.
- Salt – I used kosher salt. The granules are a lot bigger than table salt, so if that’s all you have then use half the amount that’s called for in the recipe.
- Sugar – The sugar helps balance out the saltiness of the brine. It’ll add the perfect touch of sweetness that you’ll barely notice when taking a bite, but really makes a big difference.
- Garlic – I used full fresh cloves for this recipe.
- Cinnamon stick – For a brine, it’s much better to use a cinnamon stick versus powder. The powder will stick to the breast too much, making it way too cinnamon-y.
- Fresh sage & rosemary – Again, rather than using the powdered versions I like to use fresh leaves. You will still get that amazing warm herb flavor without it being overwhelming.
- Lemons & orange – I juice these and add them whole to the brine. You can’t get too much citrus in here!
- Ice – After cooking all these flavors into the brine, we want to cool it down right away before adding the turkey. The heat from the brine will cook the outside of the turkey and it won’t be able to absorb the brine.
To roast the turkey breast you’ll need:
- Onions & garlic – I like to place the turkey on top of the onion and garlic to not only impart flavor, but act as almost a natural rack to ensure even cooking.
- Salt & pepper – Since the meat is seasoned from the inside out, you only need a little bit of salt and pepper to season the skin.
- Butter – I always use unsalted butter, especially in this case. The butter helps get that skin nice and crispy after it has soaked in water.
- Chicken broth – Use only unsalted. This will help catch the drippings and prevent them from burning so you can make your delicious gravy.
For the gravy you’ll need:
- Pan drippings – Don’t throw these away! Strain the onion and garlic from the drippings before using them.
- Chicken broth – Use only unsalted. This will help you yield more gravy, and tone down the saltiness from the drippings. You can also use water.
- Cornstarch & water – This combo is what will thicken your gravy. You can use more or less depending on how thick you like it.
The only problem with brining is that you want to make sure you have a pot that is big enough to fit your bird, however you can also buy brining bags that are usually large enough to fit whole turkeys or hams.
It may be a labor of love to take this extra step in making your turkey, but I promise you’ll never go back. The flavor is unbeatable!
- Prepare the brine: Bring the water to a boil. Add the orange peels, orange juice, squeezed oranges, lemon juice, and squeezed lemons. Add the rest of the brine ingredients, other than the ice, and boil until the sugar and salt have completely dissolved. Add the ice to the brine to cool it completely. Now you can add the turkey breast to a pot and cover it with a plastic wrap, or add the brine and turkey to a brining bag. Let it brine for at least 12 hours in the fridge.
- Roast the turkey: After it has brined for at least 12 hours, remove the turkey and pat it dry. Add onions and garlic to the pan, and place the turkey breast on the onions so that it’s elevated and doesn’t touch the bottom of the pan. This will ensure even cooking. Brush the turkey with the melted butter and season with salt and pepper. Pour the chicken broth into the roasting pan and cover everything with foil. Roast at 350F for 1 1/2 hours, remove the foil, then roast for a final hour, or until the breast registers 165F t the thickest part.
- Make the gravy: Strain the onion and garlic from the pan drippings and discard them. Add the drippings to saucepan and skim off some fat if you’d like. Pour in the broth and bring everything to a simmer. Mix the cornstarch with the water to create a slurry, and add a little bit at a time while whisking until you’ve reached you desired thickness. Keep in mind that as the gravy cools it will thicken up.
Tips for Making the Best Brined Turkey
- Buy the right size turkey breast. I used a whole turkey breast (two breasts, still joined at the breast bone) that weighed about 5 pounds, which is enough to feed 4 to 6 people. Plan on serving 0.5 – 1lb of turkey per person.
- Make sure the turkey breast is fully thawed before brining it.
- Make sure you know what type of salt you’re using. Kosher salt or coarse salt will work perfectly for this recipe. If you use table salt, use only 1/4 cup.
- Don’t chop the ingredients up very small. When there’s a lot of substance and pulp floating around in the brine, these pieces will block the meat and make it very hard for the brine to penetrate. Bigger pieces are better.
- Brine for at least 12 hours to get lots of flavor into the meat.
- Use an instant read meat thermometer to determine when your turkey is done baking. These are super cheap, and will make your life so much easier!
- Let the turkey rest for at least 15 minutes before carving it. If you carve too early, the juices will come out and leave the meat dry.
How to Store Leftover Turkey
In the fridge:
Store your turkey in an airtight container for 3-4 days. You can reheat it in the microwave or sliced up on the stovetop. Use a skillet over medium heat. I like to reheat it using a bit of the gravy so that it doesn’t dry out.
In the freezer:
Your turkey will last 2-3 months in the freezer. I would suggest slicing the turkey and freezing it for an hour on a baking sheet covered with plastic wrap. Transfer the pieces to a large freezer bag or an airtight container. With this method, you can grab a few slices when you need them without everything sticking together. Thaw either in the microwave or at room temperature for 1-2 hours.
Looking for Ways to Use Up Leftover Turkey? Try These Recipes:
Craving More Turkey? Try These Recipes:
- Instant Pot Turkey Breast
- Maple Mustard Roasted Turkey Thighs
- Roast Turkey Breast with Saucy Cranberry Sauce
- How to Roast a Turkey
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Brined Roast Turkey Breast
Video
Ingredients
Brine
- 8 cups water
- ½ cup kosher salt
- ½ cup brown sugar (packed)
- 8 cloves garlic (smashed)
- 1 cinnamon stick
- ¼ cup sage (fresh)
- 2 sprigs rosemary
- 2 lemons
- 1 orange
- 4 cups ice
Turkey Breast
Gravy
- pan drippings
- ¾ cup chicken broth (low sodium or no sodium added, or water)
- 1 tablespoon cornstarch (or more for a thicker gravy)
- 1 tablespoon water
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Brining the Turkey Breast
- Add the water to a large pot and bring it to a boil. For the orange, peel it using a potato peeler or a knife, then cut it in half. Cut the lemon in half and juice it. Add the remaining brine ingredients to the pot (excluding the ice) and bring to a boil to dissolve all the salt and sugar. Add the lemon halves and orange halves after they've been juiced to the brine as well as the orange peel, lemon juice and orange juice, they will provide more flavor. Remove from heat and cool completely. To speed this up add about 4 cups of ice to the brine. I used my instant pot for this but any big pot that will fit the brine and the breast will work.
- Once the brine is cooled, place the turkey breast in the brine making sure it’s fully submerged in it. You may have to weigh it down with another pot of water. What I did is wrapped the pot with plastic wrap, then placed a plate over it, and then a pot of water over the plate. This worked for me because the brine and turkey came up to the top of the pot. Another option is to use a brick or rock wrapped in plastic wrap. Store it in the fridge overnight or at least for 12 hours, so make sure you have enough room in your fridge.
Roasting the Turkey Breast
- Preheat your oven to 350℉. Remove the turkey breast from the brine solution and pat it dry with paper towels. If you want to remove any excess salt from the surface and prevent the turkey from being too salty, make sure to rinse it thoroughly first and then pat it dry.
- Place the quartered onions and smashed garlic in a large metal roasting pan then place the turkey breast on top of the onions. Season it generously with salt and pepper on both sides.
- Brush the turkey with melted butter, keep remaining butter for basting later. Add the chicken broth to the pan.
- Cover the pan with aluminum foil and place the roasting pan in the oven. Cook covered for 1½ hours, basting with the melted butter (remelt again if necessary) every half hour. After 1½ hours, remove the aluminum foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165℉.
- Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
Gravy
- Skim some of the fat from the pan drippings if necessary.
- Place the pan on the stove over medium-high heat. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. If the gravy is too thin and you prefer a thicker consistency, feel free to add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit. Taste for seasoning and adjust with salt and pepper as necessary.
- Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.
Notes
- Turkey breast cooking guidelines:
- 4 to 6 pounds – 2 1/2 to 3 hours
- 6 to 8 pounds – 2 1/2 to 3 1/2 hours
- The best way to check to see if the turkey is cooked is to use a meat thermometer to make sure the internal temperature of the breast registers at 165 F degrees, in the thickest part of the breast. Sometimes a turkey/turkey breast will have a pop up timer (you can see in pic/video) which can be helpful as a preliminary step in judging the correct temperature.
- Use a shallow metal roasting pan so that the oven air can flow completely around the turkey breast, which is also why I place the turkey on onions, to elevate it a bit.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
If I have 3 turkey breasts, do I times all your ingredients by 3? Or can I middle it? Thank you
For brining three turkey breasts, you don’t necessarily need to triple all the ingredients. The key is to ensure that the breasts are fully submerged in the brine. You can increase the brine proportionately to cover them, but it might not require exactly triple. Adjust to ensure full coverage and a flavorful brine.
What should I change if I have a really small turkey breast (2.5 lbs)?
For a smaller, 2.5 lb turkey breast, you’ll want to adjust the cooking time. In the oven, aim for about 15-20 minutes per pound at 350°F. Keep an eye on the internal temperature – it should reach 165°F for a perfectly cooked turkey breast.
I’m trying this recipe for the first time, I do not have an instant pot. I’m assuming I can use my soup pot?
Absolutely!
The recipe doesn’t say to rinse the turkey off after the brine just had it dry? I have read you always rinse it? 🤷♀️
Yes, if you don’t want it too salty, you should rinse it and then pat it dry.
Sounds like a great recipe. Rather than cook the turkey breast in the oven, I was planning to cook it/smoke it on my Traeger grille.
Do you think this brine recipe would be good for that? I’ve heard that putting mayo on the skin is good as well. Do you prefer unsalted butter as a general rule?
Using the brine recipe for a turkey breast that you plan to cook or smoke on your Traeger grill is a great idea. The brine will enhance the meat’s moisture and flavor, which should complement the smoky notes from the grill perfectly. As for the skin, applying mayo is indeed a popular technique to achieve a crispy exterior. It can work well in a smoker. Regarding unsalted butter, I often prefer it in cooking as it allows for better control of the overall salt content in the recipe. However, for smoking, either mayo or butter (salted or unsalted) can be used depending on your taste preference. Enjoy your smoked turkey breast!
Can I use your brine recipe for a 3lb boneless turkey breast and then use your instapot turkey breast recipe also?
Absolutely! The brine will enhance the flavor and moisture, making the Instant Pot method even more effective for a delicious result!
I’m hoping to brine a heritage turkey breast on Wednesday with your recipe. Did you use Mortons or Diamond Crystal for the specified 1/2 cup of kosher?
I’ve used Mortons for years and have lots of recipes that use it and it works for me. Lately however, I’ve noticed quite a few bloggers are using Diamond Crystal.
Anywho, I’ve learned that if you measure by weight the two are pretty much interchangable but by volume, you need almost twice as much Diamond Crystal.
I used Morton’s. For brining, either Morton’s or Diamond Crystal kosher salt works, but they do measure differently by volume. If you’re used to Morton’s and have recipes tailored to it, stick with that. Just keep in mind, if you switch to Diamond Crystal, you’ll need to adjust the amount.
How do I adjust this brine with an 8% solution turkey breast? It was all I could find, lowest percentage of solution. Can I still brine it? Lower the salt content and get the rest of the flavor? Or will I be good if it’s only 8%. I could not find any unbrined turkey breasts anywhere.
With an 8% solution turkey breast, you can still brine it but consider reducing the salt in your brine. This adjustment helps avoid over-salting while still infusing flavor. Enjoy your roast!
Hello, this is my first time brining and I have read that turkey breast should only be brined for for 30 to 45 minutes per pound ? I have two 5 1/2 pound turkey breasts and 4 legs. will the 12 hours cause the meat to be stingy? Just wanted to be sure before I started. Thanks
Brining time can depend on the specific recipe and the size of the meat. While some guidelines suggest about an hour per pound, others might suggest a bit longer for optimal flavor and moisture. A 12-hour brine for turkey breasts and legs, especially considering your mentioned weights, should generally be fine and should not make the meat stringy. Remember to rinse the meat well after brining to prevent it from being too salty, and to pat it dry to promote browning during roasting.
I have brined turkey breasts with this recipe at least 10 times and it’s always fantastic. It’s always juicy and delicious and it makes the tastiest gravy. Thank you so much for posting this recipe, many of my family and friends conutinue to enjoy this turkey.
My pleasure, so glad you like it.
Made this for Thanksgiving and Christmas. Came out wonderful! I love the layers of flavor it had. The citrus added a nice brightness to it. Will put this recipe on repeat and make this again!
Used this recipe the first time I brined. Whoa. That was the best turkey I had ever eaten! So flavorful and juicy!
Never brined before. So excellent, my son said that he felt cheated, as he never had turkey this delicious and never really liked turkey. I made it Black Friday, as we were visiting friends Thanksging. I’m brining my next breast tomorrow for Christmas Day. Thanks, Jo.
This is the first time brining a turkey breast – and I did two this year! – and they both received RAVE reviews. They were both SOOO MOIST and flavorful! (One was roasted and the other was smoked/roasted on a charcoal grill).
The tip of adding aromatics, herbs and broth to the roasting pan was FABULOUS and made EXCELLENT gravy. This will be my go to for making easy foolproof, flavorful gravy! I love how the broth was reduced in the pan while absorbing flavor as the turkey roasted. Since we grilled the other breast, we didn’t have the pan drippings and the other gravy I made didn’t compare to this one!
Thank you for the excellent recipes and tips! It was like my mom was standing by me giving advice all along the way!
Definitely a brine convert here!
I’m a brine convert. Wow. 1st time to brine and I honestly wondered if the turkey was fully cooked. (Yes, it was.) I’ve never had turkey that was so moist and tender. Going to use this every year. Also going to look into brining chicken.