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Square photo of the slices of brined turkey breast on a plate

Brined Turkey Breast

Once you learn how to  make a brined turkey breast, you'll never have it any other way. It turns out moist, seasoned perfectly and so delicious that Christopher wants me to make it this way for many years to come.
Course Dinner
Cuisine American
Keyword brined meat, brined turkey breast, turkey breast
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Brining time 18 hours
Servings 6 servings
Calories 101kcal


Brining Solution

  • 1 cup Kosher salt (I used Diamond )
  • water
  • 1 tablespoon oregano (dried)
  • 8 leaves sage
  • 1 tablespoon peppercorns (any color)


  • 5 pound turkey breast (or as big or small as you want it)

To Bake

  • 1 medium onion (sliced thickly)
  • 1 tablespoon butter (approx. - enough butter to slather over the skin of the bird)
  • 2 teaspoons garlic paste (enough to slather over the skin of the turkey - or garlic powder)
  • 2 sprigs rosemary
  • 4 leaves sage
  • 1/4 teaspoon ground pepper



  • In a saucepan, add salt, oregano, peppercorns and sage leaves and enough filtered water to dissolve the salt. Turn heat to medium and stir with a wooden spoon until all the salt has been dissolved. You should not be able to hear any scrapings of grit at the bottom of the pan. There is no need to bring mixture to a boil
  • Take brining mixture off heat and let it come to room temperature. I usually transfer brining mixture to a big glass measuring container and place it in the fridge for 10 minutes
  • Open package of thawed turkey breast, remove giblets if included and pat turkey down with paper towels
  • Place turkey in a big stockpot and pour cooled brining mixture over the turkey. Add enough filtered water to cover the turkey and place in the refrigerator for 8 - 24 hours. I like it to be in the brining solution for at least 18 hours
  • Preheat oven to 325 F
  • Slice onion in thick slices and place in the bottom of a roasting pan
  • Remove turkey from the brining solution and set aside. Dump the solution down the drain. Rinse turkey inside and out and pat dry with paper towels
  • Lay turkey breast side up on the onions and add 2 sprigs of rosemary and 4 sage leaves to the pan. Rub butter and garlic paste on the skin and sprinkle pepper on the bird. If you don't have garlic paste, sprinkle garlic powder on the bird
  • Bake - between 15 - 20 minutes per pound. My 5 pound turkey breast took 1 hour and 40 minutes. Check temperature in the thickest part of the breast. Temperature should be between 155 - 160 F. (The temperature will rise somewhat as the turkey rests)
  • Let turkey rest for 20 minutes before cutting it in slices
  • Serve
  • Smile
  • Enjoy


Helpful Tips
  • All salts are not created equal. Certain salts are milder than others. So, I use Kosher salt when brining because it's not as salty as table salt.
  • There is a difference between a turkey breast and a turkey breast roast. The breast is just the breast with the bones in and the roast has both thigh and breast meat and does NOT have bones.
  • Make sure when you brine the turkey breast that it is submerged fully.
  • Either brine your turkey breast in either stainless steel or plastic.
  • When you heat the water so you can melt the salt, you don't have to bring it to a boil. I've done it both ways and it really doesn't make a difference in taste.
  • Some people put sugar in the brining mixture, but I do not as I don't think it needs it. And don't we have too foods that have added sugar?
  • Even though rinsing poultry is not encouraged because it supposedly spreads around bacteria, I do rinse the turkey after it has been brined to get excess salt off of it. 


Serving: 1serving | Calories: 101kcal | Carbohydrates: 4.1g | Protein: 0.59g | Fat: 0.15g | Saturated Fat: 0.07g | Sodium: 200mg | Potassium: 66.1mg | Fiber: 1.14g | Sugar: 0.84g | Vitamin A: 23.29IU | Vitamin C: 1.88mg | Calcium: 41.81mg | Iron: 0.71mg