How to Brine a Turkey Breast
Learn how to brine a turkey breast and your Holidays will shine. I promise if you just try this method once you will NEVER roast a turkey without it again. My brother-in-law introduced this method to us years ago and I have not roasted a turkey without doing it since that eye opening Thanksgiving. You will not believe the difference it makes in the meat. It is so tender, so moist and so flavorful your guests will talk about it for years to come. We do! By the way, a turkey breast is perfect for a small family gathering.
It’s so simple too! You can mix up your flavorings any way you prefer. I chose rosemary, garlic, onion, bay leaves and peppercorns. Other options include citrus, fresh sage, thyme, etc.
Most recipes tell you to heat the brine to dissolve the salt and sugar, then let it cool. I don’t find this necessary at all. (another tip from my brother-in-law) And really, who has time for that?
I just stir the salt and sugar in the water until it dissolves, about 1 minute. Then add all your flavorings.
Dunk the bird in the brine and let her soak!
Remove the turkey from the brine, rinse and let dry for several hours in the refrigerator. Yes, you have to plan ahead for this process. But it’s so worth the effort that you will not regret it at all. Remember, I promised earlier?
Roast at 350 degrees for 20 minutes per pound. Start checking the temperature with a reliable thermometer at about 1 hour of cooking. My turkey breast was 7.5 lbs and took about and hour and 45 minutes. Let rest for 15 minutes, slice and devour.
Easy and succulent!
- 1 Cup Kosher salt
- 1 Cup White Sugar
- 1 Onion, cut into quarters
- 3 Garlic cloves, cracked
- 2 Tablespoons Peppercorns
- 3 Sprigs Fresh Rosemary
- 1 Gallon Water
- In a large pot or bag (large enough to accommodate the turkey) stir water, sugar and salt until dissolved.
- Add rosemary, garlic, onion and peppercorns.
- Add the turkey, cover pot and refrigerate for 10 to 24 hours.
- Remove the turkey from the brine, rinse, place in roasting pan then refrigerate to dry for 3 to 4 hours. (or overnight)
- Roast at 350 degrees for about 20 minutes per pound or until reaches internal temperature of 165 degrees. Watch closely after one hour of cooking.