Thanksgiving is right around the corner. 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, we’ve decided on a small Thanksgiving menu, and this brined turkey breast is the main dish.
Is brining a turkey worth it?
If you’ve never tried a turkey brine, I think it’s totally worth trying. It might change the way you look at turkey, especially the white meat. It creates a tender, juicy turkey breast that can withstand a tiny bit of overcooking.
Not every turkey breast should be brined.
If you’re planning to brine, make sure you check the ingredients on your turkey breast package. Many commercial turkey breasts on the market are already brined before being packaged. If there’s anything about a salt solution or any ingredients other than turkey listed, don’t brine it.
More thanksgiving recipes: dairy free scalloped potatoes / homemade stuffing / dairy free green bean casserole / dairy free pumpkin pie
Ingredient notes:
- Sugar – We normally use regular granulated sugar, but you could use brown sugar in its place for an extra hint of molasses.
- Coarse salt – This recipe was tested with Morton kosher salt, so if you use a different type of salt, you’ll need to adjust the volume of your measurements. If using Diamond, double the amount. If you’re using table salt, you’ll need to use a little less than the recipe calls for.
- White wine – I recommend using a dry white wine like chardonnay or sauvignon blanc. Avoid sweet wines because they will affect the flavor of your brine.
- Dried herbs – I typically use dried herbs, but if you want to use fresh, you’ll need to use about double of what’s listed in the recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Check your labels. You never know when you’ll find hidden dairy in something. Gravy packets that come along with the turkey often contain milk, so be sure to double check and toss that packet if you need to.
- Don’t rinse your turkey. When you’re preparing to roast your turkey, do not rinse it. Rinsing or washing the turkey will remove the flavor of the brine and it will also contaminate your kitchen with germs.
- Use a meat thermometer. I always recommend using a meat thermometer when making poultry because you really want to be sure that your turkey isn’t over or under done. If you find that it’s not quite ready, tent it with aluminum foil to prevent the skin from burning.
Frequently asked questions
You should brine your turkey breast between 8 – 20 hours. I recommend putting your turkey in the brine at night and removing the turkey from the brine in the morning.
Yes. You can definitely over-brine your turkey. I recommend brining for no longer than 24 hours.
No. It isn’t necessary. It will not remove excess salt, and rinsing the turkey will increase your risk of contamination.
Boneless turkey breast takes 15 minutes per pound to cook, and bone-in turkey breast takes 20 minutes per pound to cook to a food safe temperature.
I recommend using a meat thermometer to check your turkey breast for doneness. This is the safest and most accurate way to know if it has reached 165˚F.
Absolutely. Since the meat will need to be brined for an extended period, it’s important that it’s kept at a food safe temperature in the fridge.
More turkey recipes: turkey club sandwich / white turkey chili / leftover turkey salad / grilled turkey breast
Easy Brined Turkey Breast
Ingredients
For the brine:
- 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 leaves bay leaves
- 1 cup dry white wine
For the turkey:
- 1 turkey breast
- 2 tablespoons olive oil
- Coarse salt
- Black pepper
- Granulated garlic
Instructions
- Make the brine. Heat the water in a large stockpot until boiling. Add the sugar and salt, and stir until they have dissolved. Remove the pot from the heat and add the herbs and wine.Once the liquid has cooled completely, add your turkey. If your turkey is too large for your stockpot, you can try a turkey brine bag or an extra large food storage container.
- Brine the turkey. Add turkey breast to the brine and make sure it's fully submerged. Cover and refrigerate overnight. Do not brine your turkey for more than 24 hours.
- Prep the turkey. When you're ready to cook, remove the turkey breast from the brine. You'll need to pat it dry with paper towels so the skin will brown. Do not rinse or wash the turkey.Preheat your oven to 325˚F and place your turkey breast on the pan you're going to use. Brush the skin with olive oil and season it liberally with coarse salt, black pepper and granulated garlic.
- Bake the turkey. Bake the turkey for about 20 minutes per pound (for bone in) or 15 minutes per pound (for boneless), or until the turkey breast reaches a temperature of 160˚F. It will continue cooking when you remove it from the oven, but you will ultimately want it to reach 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This looks delicious! Brining is the best thing to ever happen to poultry, I swear. I love that you can see just how moist and tender it is!