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Brined Turkey Breast

User Rating 4 Star Rating (8 Reviews)


Brined Roast Turkey Breast

Brined Roast Turkey Breast

Turkey Image © Diana Rattray
A basic brine makes this turkey breast more flavorful, moist, and tender. Refrigerate the turkey in the brine overnight, then roast to perfection for a fabulous feast.


  • 1 turkey breast, bone-in, about 5 to 7 pounds
  • 1 gallon ice cold water
  • 1 1/2 cups kosher salt (if you only have table salt, use 1 cup)
  • 1/2 cup light brown sugar
  • 3 bay leaves, crumbled
  • 1 tablespoon allspice berries, crushed
  • 1 tablespoon mixed or black peppercorns, crushed
  • 1/2 teaspoon dried rosemary leaves
  • 1 tablespoon vegetable oil
  • salt and pepper
  • Creole seasoning, optional


Rinse turkey under cold water.

Place turkey breast in a large cooking bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the brine ingredients to the bag, then close the bag and twist until brine is covering turkey. Use a twist-tie to secure the bag. Alternately, you can use a large, nonreactive covered container. Place in the refrigerator for 12 hours or overnight.

Heat oven to 400°.

Remove turkey from brine and pat dry. Place on a rack, breast side up, in a large roasting pan. Discard brine. Rub the turkey with vegetable oil and sprinkle with salt and pepper, along with a little sprinkling of Creole or Cajun seasoning, if desired. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 400° for 20 minutes. Reduce heat to 325° and continue roasting until turkey breast registers 170°, about 2 to 3 hours.
Serves 8 to 10.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
First ever brined turkey breast!, Member Ironwoman22

Fabulous! I was very nervous that this would be too salty. But no. The skin was salty, but the meat was juicy and flavorful. I had a 5.5 lb, bone in, turkey breast from Whole Foods...yes, expensive, but worth it. I made the brine a couple days ahead, heating in through to dissolve the salt and sugar. I used fresh rosemary from my garden. I rinsed the turkey, then put it in the brine overnight in a bag. In the morning I took it out of the brine and air cooled it in the frig on a roasting pan until I put it in the oven. I slathered it with butter, but not the creole seasoning. Put the probe in and set my oven to 325 it took a couple of hours for it to reach 165. wonderful!!!

2 out of 2 people found this helpful.

See all 8 reviews

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How to Brine Turkey

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