Brined Turkey Breast

Slices of turkey breast on a plate - square

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

Cook Time 1 45

Brining time 18

Servings servings

Calories 101kcal

Author Elaine Benoit

Equipment

Ingredients

Brining Solution

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

Bird

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

Instructions

Brining

In a saucepan, add salt, oregano, peppercorns and sage leaves, and enough filtered water to dissolve the salt. Turn the heat to medium and stir with a wooden spoon until all the salt has dissolved. You should not be able to hear any scrapings of grit at the bottom of the pan. There is no need to bring the mixture to a boil.
1 cup Kosher salt, water, 1 tablespoon oregano, 1 tablespoon peppercorns, 8 leaves sage
Take the brining mixture off the 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 the package of thawed turkey breast, remove giblets if included, and pat the turkey down with paper towels.
5 pound turkey breast
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 into thick slices and place in the bottom of a roasting pan.
1 medium onion
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 two sprigs of rosemary and 4 sage leaves to the pan. Rub the 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.
1 tablespoon butter, 2 teaspoons garlic paste, 2 sprigs rosemary, 4 leaves sage, 1/4 teaspoon ground pepper
Bake - between 15 - 20 minutes per pound. My 5-pound turkey breast took 1 hour and 40 minutes. Check the temperature in the thickest part of the breast. The temperature should be between 155 - 160 F. (The temperature will rise somewhat as the turkey rests).
Let the turkey rest for 20 minutes before cutting it in slices.
Serve
Smile
Enjoy

Notes

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 fully submerged.

Brine your turkey breast in either stainless steel or plastic.

You don't have to bring the salt to a boil when you heat the water to melt the salt. I've done it both ways, and it 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 already have too many foods with sugar added?

Even though rinsing poultry is not encouraged because it supposedly spreads around bacteria, I quickly rinse the turkey after it has been brined to remove excess salt.

If you have leftover turkey, you can store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Nutrition