Brining a turkey breast is an easy way to guarantee a moist and flavorful bird, even if you accidentally overcook it. Brining works by allowing the turkey breast to soak up additional moisture and seasoning. This results in a juicy tender turkey breast that is bursting with flavor.
Why Brine a Turkey Breast?
There are a few key reasons why brining a turkey breast is highly recommended:
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Moisture – The salt in the brine solution helps the turkey breast retain more moisture. This prevents the lean breast meat from drying out when cooking.
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Flavor – Not only does brining keep the turkey breast juicy, but it also infuses it with lots of extra flavor. The brine solution can contain herbs spices citrus and more to really amp up the flavor.
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Tenderness – Brining breaks down some of the proteins in the meat, resulting in a more tender and smooth texture after cooking.
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Forgiving – Even if you accidentally overcook the turkey breast, it will still be juicy if you brined it first. The brine provides a buffer against dryness.
So if juicy, flavorful and tender turkey breast is what you’re after, brining is a must!
How Long to Brine a Turkey Breast
The recommended brining time for a turkey breast is:
- Bone-in turkey breast (5-7 pounds) – 12 to 24 hours
- Boneless turkey breast (3-4 pounds) – 6 to 12 hours
It’s important not to brine for longer than 24 hours total, as the meat can become too salty. 12 hours is ideal for getting perfectly seasoned, juicy meat.
Simple Turkey Brine Recipe
This easy brine recipe works great for a 5-7 pound bone-in turkey breast:
Brine Ingredients:
- 1 gallon water
- 1⁄2 cup kosher salt
- 1⁄2 cup brown sugar
- 1 orange, sliced
- 2 lemons, sliced
- 5 sprigs fresh rosemary
- 1 tablespoon whole peppercorns
- 4 bay leaves
Instructions:
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Combine the salt, sugar and 1 cup water in a saucepan. Heat over medium until dissolved.
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Remove from heat and add 2 cups ice to cool the brine.
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Add the remaining water, citrus, herbs and spices to a container.
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Submerge turkey breast in brine. Cover and refrigerate 12-24 hours.
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Remove turkey, rinse and pat dry. Roast as desired.
This simple brine only requires 15 minutes of prep time but makes a huge impact on the finished turkey!
Tips for Brining Success
Follow these tips to successfully brine your turkey breast:
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Use a non-reactive container like plastic or glass. Metal can react with the brine.
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Make sure the turkey is fully submerged in the brine. Weigh it down with a plate if needed.
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Brine in the refrigerator at 40°F or below, not at room temperature.
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Rinse the turkey well after brining and pat dry before cooking.
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Let the brined turkey air dry in the fridge for 12-24 hours before roasting for crispy skin.
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Reduce oven temp by 15°F if cooking a brined turkey to prevent overcooking.
How to Know When Brined Turkey is Done
Use these methods to test doneness on a brined turkey breast:
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Temperature – Insert a meat thermometer into the thickest part without touching bone. Turkey is done at 165°F.
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Color – The skin will be nicely browned and the meat will no longer look pink when sliced.
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Juices – Prick the turkey with a skewer or knife tip. If the juices run clear, it’s fully cooked.
Allow the turkey breast to rest for 10-15 minutes before slicing for easiest carving and juiciest meat.
Serving Brined Turkey Breast
Brined turkey makes wonderful leftovers for sandwiches, casseroles, soups and more! Store carved turkey breast in an airtight container for up to 4 days.
Here are some delicious ways to serve brined turkey breast:
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Sliced with gravy and cranberry sauce for Thanksgiving
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On sandwiches with lettuce, tomato and mayo
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In turkey tacos or enchiladas for a Mexican twist
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Diced in a hearty turkey chili or soup
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Added to pasta salads or grain bowls
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Chopped and mixed with bbq sauce for bbq turkey sliders
Brined vs Non-Brined Turkey Breast
Here’s a quick comparison of the results you can expect when brining a turkey breast versus not brining:
| Brined Turkey Breast | Non-Brined Turkey Breast |
|---|---|
| Very moist and juicy | Can be dry if overcooked |
| Infused with flavors | Relies on surface seasoning only |
| More tender | Can be stringy |
| Stays juicy if overcooked | Easily dries out if overcooked |
| Cooks faster | Needs full cooking time |
As you can see, brining provides huge benefits to the moisture, flavor and texture of turkey breast. While an unbrined turkey breast can still be tasty, brining helps guarantee the best results.
Frequently Asked Questions
How much salt do you use to brine a turkey breast?
Use 1/2 cup kosher salt per gallon of water. Table salt is too fine and will make the brine overly salty.
Can you brine a turkey breast overnight?
Yes, brining a turkey breast for 12-24 hours is recommended for best results.
Do you rinse a turkey after brining?
Always rinse the turkey thoroughly after brining and pat dry well before cooking. This removes excess surface salt.
Can I brine a frozen turkey breast?
It’s best to thaw the turkey breast before brining to allow even penetration of the brine.
How long does a 5lb brined turkey breast take to cook?
Cook at 350°F for about 1 1/2 hours until the thickest part reaches 165°F. Brined turkey cooks faster than unbrined.
Can I reuse turkey brine?
It’s not recommended to reuse a brine more than once, as it can spread bacteria. Make fresh each time.
Get a Perfectly Juicy Brined Turkey Breast
Brining is a simple process that takes a turkey breast from dry to deliciously juicy and flavorful. For your next holiday meal or anytime you cook turkey breast, be sure to brine it first for guaranteed moistness and tenderness. Follow this easy guide for preparing and cooking brined turkey breast. Your taste buds will thank you!
