Simple Brined Turkey Breast

Brined Turkey Breast - ateaspoonofhappiness.com

Thanksgiving is right around the corner – only a few more days. Do you already have your menu planned? Normally I would want to have everything planned to the very last detail, but since it’s just Marc and I this year, I’m really not sure what we’ll be doing. If you aren’t sure what to do with you’re turkey this year, I’ve got a perfect solution for you. Try brining it. It will seriously change the way you look at turkey.

A brined turkey breast is perfect for a small Thanksgiving dinner, and – depending on the size of your turkey breast and how many mouths you will be feeding – you may even still have leftovers to make sandwiches the next day. Just one tip, the water really has to be cold before you submerge the turkey breast or the meat will begin to cook – and you really don’t want that.

Brined Turkey Breast - ateaspoonofhappiness.com


Simple Brined Turkey Breast

  • Author: Melissa Belanger
  • Prep Time: 8 hours
  • Cook Time: 1 hours
  • Total Time: 9 hours


  • 10 cups water
  • 2/3 cup coarse salt
  • 1/2 cup sugar
  • 1 teaspoon peppercorns
  • 1/2 tablespoon dried rosemary
  • 1/2 tablespoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried sage
  • 3 bay leaves
  • 1 cup dry white wine
  • 1 bone-in turkey breast
  • 12 tablespoons olive oil


  1. In a large stockpot, heat water with sugar and salt until dissolved.
  2. Remove from heat and add wine and spices.
  3. Allow to cool completely.
  4. Add turkey breast and refrigerate over night.
  5. Preheat oven to 325F (160C).
  6. Rinse turkey with cold water and pat dry.
  7. Brush turkey skin with olive oil.
  8. Bake for 25 minutes per pound. (19 minutes per pound if boneless)


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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