If you’ve ever dreamed of serving a turkey breast that’s bursting with flavor, incredibly juicy, and tender beyond belief, then this Brined Turkey Breast Recipe is about to become your new kitchen hero. Brining the turkey breast not only locks in moisture but also adds layers of savory depth thanks to the aromatic herbs, garlic, and a touch of citrus in the brine. The result is a golden, perfectly roasted bird that’s every bit as satisfying as a holiday centerpiece but simple enough to enjoy any time you crave comfort food with a gourmet twist.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients, each chosen to enhance the turkey’s natural flavor and texture. You’ll see how every element, from herbs to spices, plays a vital role in creating that magical balance of savory and fresh in the final roast.
- Bone-in, skin-on turkey breast (4 to 6 lb): This cut ensures juicy meat and crispy skin after roasting.
- Kosher salt (1/2 cup): Essential for the brine to tenderize and season the turkey deeply.
- Brown sugar (1/4 cup): Adds just a hint of sweetness to balance the saltiness of the brine.
- Water (8 cups, divided): The liquid base that dissolves the salt and sugar, creating the brine.
- Whole black peppercorns (1 tablespoon): Adds a subtle peppery kick and complexity.
- Bay leaves (2): Impart a mild herbal aroma that enhances the roast’s depth.
- Garlic cloves, smashed (4): Infuses the meat with a warm, inviting aroma.
- Fresh rosemary (1 sprig): Provides piney, fragrant notes that complement poultry beautifully.
- Fresh thyme (1 sprig): Adds brightness and earthiness to the brine.
- Lemon, sliced (1): The citrus brightness helps balance rich flavors and tenderizes the meat.
- Olive oil (2 tablespoons): Used to rub the turkey before roasting for crisp, golden skin.
- Freshly ground black pepper (to taste): Adds a finishing touch of spice to the roast.
How to Make Brined Turkey Breast Recipe
Step 1: Prepare the Brine
Begin by combining 4 cups of water, kosher salt, brown sugar, black peppercorns, bay leaves, smashed garlic, rosemary, thyme, and lemon slices in a large saucepan. Bring this mixture to a boil, stirring until all the salt and sugar dissolve completely. This step ensures your brine is perfectly flavorful and ready to infuse the turkey breast.
Step 2: Cool the Brine and Submerge Turkey
Once the brine has boiled, remove it from the heat and let it cool to room temperature. Then add the remaining 4 cups of cold water to bring the solution to a safe temperature for the turkey. Place your turkey breast in a large food-safe container or sealable bag and pour the cooled brine over it, making sure it is fully submerged. Cover and refrigerate for 8 to 12 hours—this slow soak is the secret behind that mouthwatering, tender texture.
Step 3: Prepare for Roasting
After brining, take your turkey breast out of the liquid and pat it dry thoroughly with paper towels. Let it rest at room temperature for about 30 minutes to take the chill off, which helps it cook evenly. Preheat your oven to 375°F (190°C). This resting period also lets the flavors settle to the surface ready for roasting.
Step 4: Roast to Perfection
Place the turkey breast, skin side up, on a rack in a roasting pan. Rub the skin with olive oil and sprinkle generously with freshly ground black pepper. Roast the turkey for 1 hour to 1 hour 15 minutes, or until the thickest part registers 165°F (74°C) on a meat thermometer. The result will be a beautifully browned, juicy turkey breast with an irresistible aroma.
Step 5: Rest and Slice
Once the turkey reaches the perfect temperature, remove it from the oven and let it rest uncovered for 10 to 15 minutes. This crucial resting time allows the juices to redistribute, making every slice tender and flavorful when you serve it.
How to Serve Brined Turkey Breast Recipe
Garnishes
To make the presentation extra special and add a fresh note, garnish your sliced turkey breast with sprigs of rosemary or thyme and a few lemon wedges. These bright accents enhance the aroma and brighten the plate visually without overwhelming the turkey’s delicate flavor.
Side Dishes
This brined turkey breast pairs beautifully with classic comfort sides like roasted root vegetables, creamy mashed potatoes, or a crisp green salad. For a touch of indulgence, try serving it alongside a savory stuffing or a drizzle of rich pan gravy made from the roasting drippings.
Creative Ways to Present
If you want to switch things up, slice the turkey thinly for hearty sandwiches with cranberry sauce and arugula, or dice it for a warm turkey salad tossed with apples, walnuts, and a light vinaigrette. This Brined Turkey Breast Recipe truly lends itself to versatile, delicious meals beyond the roast itself.
Make Ahead and Storage
Storing Leftovers
Leftover turkey slices keep well in an airtight container in the refrigerator for 3 to 4 days. Be sure to store them with any accompanying pan juices to maintain moisture and flavor, perfect for quick lunches or adding to recipes.
Freezing
You can freeze cooked turkey breast by wrapping it tightly in plastic wrap and aluminum foil or placing it in a freezer-safe bag. Frozen turkey retains its best quality for up to 3 months and thaws beautifully for future meals.
Reheating
To reheat, gently warm slices in a covered skillet over low heat, or microwave them with a splash of broth to keep the meat juicy. Avoid high heat to prevent drying out — your turkey deserves a gentle touch even when reheated.
FAQs
Can I brine the turkey breast for longer than 12 hours?
Yes, you can brine it for up to 18 hours. Just be careful not to go too far beyond that to prevent the meat from becoming too salty or mushy.
Do I need to add salt before roasting?
No need to add extra salt during roasting because the brining process deeply seasons the turkey already.
What type of salt is best for brining?
Kosher salt is preferred for its purity and ease of dissolving, leading to an even, balanced brine.
Can I use a skinless turkey breast for this recipe?
You can, but the skin-on turkey breast roasts up crisp and adds flavor that skinless versions lack, so it’s highly recommended to keep the skin.
Is it necessary to use fresh herbs in the brine?
Fresh herbs provide the best aroma and flavor, but you can substitute dried herbs, using about one-third the amount, if needed.
Final Thoughts
This Brined Turkey Breast Recipe is simply a must-try for anyone who loves juicy, flavorful poultry without the fuss. It’s a perfect way to bring a little extra joy to your table, whether for a holiday feast or a weekday dinner that deserves some sparkle. I can’t wait for you to try it and savor every delicious bite!
Print
Brined Turkey Breast Recipe
- Prep Time: 20 minutes (plus 8–12 hours for brining)
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes (plus brining time)
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A flavorful and juicy roasted turkey breast brined with a savory mixture of kosher salt, brown sugar, herbs, and spices, perfect for holiday meals or a satisfying main course.
Ingredients
Brine Ingredients
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 8 cups water, divided
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 4 garlic cloves, smashed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 lemon, sliced
Turkey and Seasoning
- 1 (4 to 6 lb) bone-in, skin-on turkey breast
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
Instructions
- Prepare the Brine: In a large saucepan, combine 4 cups of water, kosher salt, brown sugar, black peppercorns, bay leaves, smashed garlic cloves, fresh rosemary, thyme, and lemon slices. Bring the mixture to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and allow to cool to room temperature.
- Add Remaining Water: Once the brine is cooled, add the remaining 4 cups of cold water to the mixture to ensure the brine is adequately diluted.
- Brine the Turkey: Place the turkey breast in a large food-safe container or sealable bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate for 8 to 12 hours, allowing the flavors to infuse and the meat to retain moisture.
- Prepare for Roasting: After brining, remove the turkey from the brine and pat dry thoroughly with paper towels. Let it sit at room temperature for about 30 minutes to ensure even cooking.
- Preheat Oven and Season: Preheat your oven to 375°F (190°C). Place the turkey breast on a rack inside a roasting pan. Rub the turkey with olive oil and season generously with freshly ground black pepper.
- Roast the Turkey: Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Rest and Serve: Let the turkey rest for 10 to 15 minutes after roasting to allow juices to redistribute before slicing and serving.
Notes
- The turkey can be brined up to 18 hours for deeper flavor.
- Avoid adding extra salt before roasting as the brine sufficiently seasons the meat.
- Leftover turkey breast is excellent in sandwiches, soups, or salads.
