Should I Brine My Turkey Breast Before Roasting?

Roasting a turkey breast can often lead to dry and flavorless meat But there is a simple solution to keep your turkey breast juicy, moist and packed with flavor – brining

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 aromatics like herbs spices, citrus and garlic.

When the raw turkey breast is submerged in the brine, the salt and sugar cause the muscle fibers to absorb moisture. This results in a more moist and tender cooked turkey breast, even after prolonged roasting.

Brining also allows the flavors from the brine ingredients to penetrate deep into the turkey breast meat This gives you a more intensely seasoned end result

Should You Brine Turkey Breast?

Brining is highly recommended for lean meats like turkey breast that are prone to drying out during roasting or grilling. It makes a remarkable difference in the final texture and flavor.

Here are some of the benefits of brining turkey breast before roasting:

• Keeps the breast meat juicy, moist and tender during roasting.
• Infuses the breast with tons of flavor from the brine ingredients.
• Makes it harder to overcook the breast meat.
• Provides a nice seasoned crust when roasted.
• Adds salt throughout the breast instead of just on the surface.
• Results in a more forgiving breast that is still moist even if slightly overcooked.

For best results, plan to brine a whole bone-in turkey breast for 12-24 hours before roasting. The extended brining time allows the brine to fully penetrate and work its magic.

Turkey Brining Tips

Follow these tips when brining turkey breast at home:

• Use Kosher Salt: The large grains dissolve easily in water compared to fine table salt. Limit to 1/2 cup salt per gallon of brine.

• Add Sugar: Up to 1/2 cup of white or brown sugar balances the saltiness and improves browning.

• Flavor the Brine: Herbs, spices, citrus, garlic, peppercorns all infuse the breast with flavor.

• Cold Brine: Ensure the brine is completely cooled before adding the raw turkey breast.

• Submerge Entire Breast: Use a container large enough to fit the entire breast and weigh it down if needed.

• Chill While Brining: Keep the turkey submerged in the brine in the refrigerator during the 12-24 hour brining time.

• Rinse After Brining: Rinse the breast under cold water and pat dry with paper towels before roasting. This removes excess surface salt.

Make a Simple Herb Brine

This easy method yields enough herb brine to cover a 3-5 pound bone-in turkey breast:

Ingredients:

• 1 gallon water
• 1⁄2 cup kosher salt
• 1⁄2 cup brown sugar
• 1 lemon, juiced and zested
• 8 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 6 cloves garlic, smashed
• 1 tablespoon whole black peppercorns
• 1⁄2 tablespoon allspice berries

Instructions:

1. Combine water, salt, brown sugar, lemon juice and zest in a large pot. Bring to a boil.

2. Remove from heat and add remaining ingredients. Cover and let cool completely.

3. Submerge turkey breast in brine. Cover and refrigerate 12-24 hours.

4. Remove turkey breast and rinse under cold water. Pat dry with paper towels.

5. Roast turkey breast as desired until internal temperature reaches 165°F.

6. Let rest 15 minutes before slicing to serve.

Roast Your Brined Turkey Breast

Once your turkey breast has brined, it’s time to roast it up for a delicious entree.

• Pat Dry and Let Sit (Optional): Remove from brine, rinse, pat dry and place on a rack set in a rimmed baking sheet. Refrigerate uncovered for 12-24 hours to further dry the skin for crisping.

• Bring to Room Temp: Remove turkey breast from fridge and let sit at room temperature for 30 minutes before roasting.

• Preheat Oven to 350°F: Use a lower roasting temp for moist meat.

• Roast on a Rack: Elevate the breast on a veggie trivet or rack in a roasting pan to promote air circulation.

• Baste with Butter: Frequently baste the breast with melted butter or oil for browning.

• Use a Meat Thermometer: Roast until the thickest part of breast reaches 165°F.

• Rest Before Carving: Let rest for 15 minutes to allow juices to redistribute.

• Make Gravy: Make gravy with the flavored roasting pan drippings for serving.

Sample Roasting Timetable

Follow these roasting time estimates for brined whole bone-in turkey breasts:

• 2 to 3 pounds = 1 1⁄4 to 1 1⁄2 hours
• 4 to 5 pounds = 1 1⁄2 to 2 hours
• 6 to 7 pounds = 2 to 2 1⁄2 hours

Always rely on a meat thermometer for doneness, not just time.

Brining Makes Turkey Breast Way Better

While it does require some advanced planning, brining your turkey breast before roasting is one of the best ways to guarantee succulent, flavorful meat.

The brined breast stays moist and seasoned straight through even with extended roasting time. No more bland dry turkey!

Give brining a try this holiday season, and you may never cook an unbrined turkey breast again. It takes the guesswork and worry out of roasting this lean cut to perfection.