slices of brined turkey

I usually smoke my Turkey using a dry rub and aromatics but this time around I wanted to brine a Turkey Breast I was about to roast. To achieve this, I used this turkey breast brine that added incredible moisture and flavor.

If you’ve never brined a bird before, make sure you plan ahead. Depending on the weight of the Turkey, you will need to let it sit in the brine anywhere from 12 hours to overnight.

turkey breast in a bag with brine

I used this turkey brine for an 8-lb turkey breast, but you can easily adapt it for a much bigger turkey if needed. All you need to do is ensure the turkey is fully submerged in the brine.

Tips

  • After rinsing the turkey, let it rest in the refrigerator for an hour or two after drying to achieve a nicely browned, crispy skin.
  • Add 1/2 to 1 Cup of water or broth to the bottom of the roasting pan to maintain moisture AND to catch the drippings
thanksgiving dinner

You will need the following ingredients to make this Turkey Brine recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Low Sodium Chicken Broth – make sure it is low sodium as brine has a lot of salt
  • Water – you can also use apple cider
  • Orange Juice – fresh orange juice whenever possible
  • Orange Zest – from one orange
  • Bay Leaves – torn for maximum flavor
  • Whole Peppercorns – crushed will inject more flavor
  • Sea Salt – try to use fine sea salt if you can
  • White Sugar – for a little sweetness
  • Garlic Cloves – this is optional if you prefer not to use garlic

How to Make Turkey Brine

  1. Combine all the ingredients in a bowl. Stir until well combined.
  2. Place the turkey breast in a bag, and pour the brine mixture over the turkey. This step is crucial for a successful turkey breast brine experience.
  3. Make sure the turkey breast is fully submerged in the brine. If needed, add more water. Close the bag and refrigerate for a minimum of 12 hours or overnight.
  4. Remove the turkey from the bag. Discard the brine. Rinse the turkey thoroughly, and pat it dry before roasting.
  5. Proceed to cook the turkey using your preferred method. A general rule of thumb is to cook it at 325°F for about 20 to 25 minutes per pound, until the internal temperature reaches 165°F.
  6. Let the turkey rest for 10-15 minutes before carving to allow the juices to redistribute.

More Recipe Ideas

Printable Recipe Card

turkey brine

Turkey Breast Brine

Learn how to brine a turkey breast for maximum flavor and juiciness. Follow this easy recipe and enjoy a perfectly roasted turkey!
5 from 1 vote

↑ Click stars to rate

Prep Time5 minutes
Resting Time 12 hours
Total Time12 hours 5 minutes
Course Main Course
Cuisine American
Author Rodney
Servings 1
Calories 543 kcal

Ingredients
 

  • 4 Cups Low Sodium Chicken Broth
  • 4 Cups Water, or apple cider
  • 2 Cups Orange Juice
  • 1 Orange Zest, from one orange
  • 3 Bay Leaves, torn
  • 2 Tbsp Whole Peppercorns, crushed
  • ½ Cup Sea Salt
  • 2 Tbsp White Sugar
  • 3 Garlic Cloves, crushed

Instructions

  • Combine all the ingredients in a bowl. Stir until well combined.
  • Place the turkey breast in a bag, and pour the brine mixture over the turkey.
  • Make sure the turkey breast is fully submerged in the brine. If needed, add more water. Close the bag and refrigerate for a minimum of 12 hours or overnight.
  • Remove the turkey from the bag. Discard the brine. Rinse the turkey thoroughly, and pat it dry before roasting.
  • Proceed to cook the turkey using your preferred method. A general rule of thumb is to cook it at 325°F for about 20 to 25 minutes per pound, until the internal temperature reaches 165°F.
  • Let the turkey rest for 10-15 minutes before carving to allow the juices to redistribute.

Notes

→ After rinsing the turkey, let it rest in the refrigerator for an hour or two after drying to achieve a nicely browned, crispy skin.
→ Add 1/2 to 1 Cup of water or broth to the bottom of the roasting pan to maintain moisture AND to catch the drippings
Nutrition (1 of 1 servings)
Calories: 543kcal | Carbohydrates: 106g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 56928mg | Potassium: 2145mg | Fiber: 8g | Sugar: 67g | Vitamin A: 1171IU | Vitamin C: 267mg | Calcium: 283mg | Iron: 6mg
This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!
5 from 1 vote (1 rating without comment)