Brining a turkey breast before cooking is a technique that can help ensure moist flavorful meat. But should you brine a turkey breast or not? There are pros and cons to consider. This ultimate guide covers everything you need to know about brining turkey breast so you can decide if it’s right for your Thanksgiving or holiday meal.
What is Brining?
Brining is the process of soaking meat in a saltwater solution (known as a brine) before cooking. The brine is typically made by dissolving salt and sugar in water, along with aromatic ingredients like herbs, spices, citrus, onions, garlic etc.
The salt in the brine helps season the meat and denature proteins, allowing the turkey breast to retain more moisture during cooking The sugar balances out some of the saltiness. The aromatics infuse extra flavor
Benefits of Brining Turkey Breast
There are a few key benefits that brining offers:
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More moist, juicy meat – Brining helps turkey breast retain moisture, preventing it from drying out as it cooks. The salt helps denature proteins so they can hold onto more water.
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More seasoned flavor – The salt deeply seasons the meat, while aromatics provide extra flavor. Spices and herbs in the brine get pulled into the turkey as it soaks.
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More tender texture – Brining can help breakdown some of the proteins in the meat, resulting in a more tender and less chewy texture.
How to Make a Simple Turkey Brine
Making a basic brine for turkey breast is easy. Here are the main ingredients needed:
- 1 gallon water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- Herbs and spices (rosemary, thyme, sage, peppercorns etc)
- Citrus (lemon, orange, lime)
- Aromatics (garlic, onion, celery)
Combine the water, salt, sugar and any flavorings in a large pot. Heat over medium to dissolve the salt and sugar. Cool completely before adding the turkey. Submerge the turkey completely and refrigerate 12-24 hours.
The measurements can be adjusted based on how much turkey you’re brining and personal taste preferences. Use more salt for a stronger brine or less for a milder one.
Should You Brine Bone-in or Boneless Turkey Breast?
You can brine both bone-in and boneless turkey breast. Bone-in takes a bit longer to brine since the salt takes more time to penetrate the bone. For boneless breast, 12 hours is usually sufficient. Bone-in works best with a full 24 hour brine.
Both will benefit from brining. Go with whatever turkey breast option fits your meal plan best. Just account for the brining time based on if there’s a bone or not.
Can You Brine Frozen Turkey Breast?
It’s best to thaw turkey completely before brining. Brining frozen turkey doesn’t allow the brine to fully penetrate and season the meat.
For best results, plan ahead and thaw turkey breast in the fridge 1-2 days before brining. Turkey can be thawed in a leak-proof bag submerged in cold water too, changing the water every 30 minutes until thawed.
Once thawed, pat the turkey dry before submerging in the brine.
Should You Rinse Turkey After Brining?
After the brining time is complete, you’ll want to remove the turkey breast from the brine and rinse it off. This removes excess salt from the surface.
Gently pat the turkey dry with paper towels. Some recipes suggest air drying in the fridge uncovered overnight which helps form a “pellicle” or dry outer layer on the meat that promotes crisping when cooking.
How to Cook a Brined Turkey Breast
Brined turkey breast can be roasted, smoked, grilled or cooked otherwise just like a non-brined turkey. The brining helps keep it moister.
Roasting is easiest and most common. Simply pat dry, rub the turkey with oil or butter, season the outside with any spices or herbs and roast at 400°F until the internal temperature reaches 165°F.
The brined turkey breast can then be sliced and served! Enjoy it on its own, use for sandwiches, add to salads, soups, casseroles and more.
Pros of Brining Turkey Breast
Here are some of the main advantages of brining turkey breast:
- Moist, juicy meat that’s less likely to dry out
- Deeply seasoned flavor
- More tender, less chewy texture
- Infuses flavor from aromatics into the meat
- Allows seasoning to deeply penetrate rather than just coating the surface
- Very simple to do with big impact on flavor
Cons of Brining Turkey Breast
And here are a few of the potential downsides:
- Requires planning ahead since brining takes 12-24 hours
- Uses a lot of salt, not ideal for low sodium diets
- Meats with salt added can degrade more quickly, shortens shelf life
- Needs a large container to brine; takes up space
- An extra step compared to just seasoning and cooking the turkey
- Can make the texture almost too soft if brined for too long
For most cooks, the pros outweigh the cons and brining is worth the effort for delicious, fool-proof turkey breast. But it does require some advance planning which may not work for all schedules.
Should You Brine Turkey Breast?
So should you brine your turkey breast or not? Here are some things to consider:
- If your priority is juicy, well-seasoned meat, brining is highly recommended
- If you don’t mind more effort and planning ahead, brining is a great option
- If you like deep, seasoned flavor, the brine can infuse this into the meat
- If you often find turkey breast drying out when cooking, brining helps prevent that
- If you need to cook turkey last minute, skipping the brine may be better
- If you are limiting sodium, brining adds a lot of salt
Weigh the pros and cons based on your goals, preferences and needs. For most home cooks preparing holiday meals or cooking turkey breast regularly, brining is a simple way to help ensure ideal results.
Turkey Brining Tips
Here are some extra tips for successfully brining turkey breast:
- Use a large pot or container to hold the turkey and brine, with extra space
- Chill the brine completely before adding the turkey
- Submerge the turkey fully in the liquid
- Brine in the fridge to keep cool; brining on the counter can be unsafe
- Plan ahead and allow 12-24 hours brining time
- Rinse turkey after brining and pat dry before cooking
- Avoid re-using raw turkey brine to prevent bacteria spreading
With a little planning, brining turkey breast helps ensure you’ll have juicy, flavorful and tender meat to enjoy whether for a holiday meal or cozy weeknight dinner. Give it a try for your next turkey breast and see if you think the extra effort is worth it!
How to Brine a Turkey Breast Before Smoking : Simple Recipes & Cooking Tips
FAQ
Is it worth brining turkey breast?
How long can you keep turkey breast in brine?
Should turkey breast be brined before roasting?
Should you brine a butterball turkey breast?
How do you brine a turkey breast?
For the brine: For the turkey breast: 1. To make the brine, combine the water, salt, sugar, peppercorns, cloves, bay leaf, thyme, oregano, and rosemary in a large container. Stir until the salt and sugar dissolve. 2. Place the turkey breast in the brine, making sure it is completely submerged. Cover the container and refrigerate for 12 to 24 hours.
How do you brine a turkey breast in a crock pot?
In a large container, combine the salt, brown sugar, vinegar, and water. Place the turkey breast in the brine, making sure it is completely submerged. Refrigerate the turkey for at least 24 hours, or up to 48 hours. Preheat the oven to 325 degrees Fahrenheit. Remove the turkey from the brine and pat it dry.
Should you rinse a turkey breast After brining?
Rinse and pat dry: After brining, it’s important to rinse your turkey breast under cold water to remove any excess salt. You’ll also want to pat it dry before cooking, this helps to achieve that perfect, crispy skin once it’s cooked. Keep it cool: Always make sure your brine is cooled down before adding your turkey.
Should you brine a boneless turkey breast before cooking?
For best results, you should brine turkey breast for 12 to 24 hours before cooking it. When you brine a boneless turkey breast, it helps the meat come out juicy and tender. The salt in the brine helps the liquid soak into the meat, which tenderizes it and adds moisture. If you add other spices to your brine, the meat comes out even more flavorful.