If you’re looking for a foolproof way to achieve a juicy, flavorful turkey breast, this oven-roasted brined turkey breast recipe is your answer. Brining the turkey before roasting ensures that every bite is tender and packed with flavor, while the oven-roasting method gives it a perfectly golden, crispy skin. Whether it’s for Thanksgiving, a festive gathering, or a cozy family dinner, this turkey breast will steal the show! Simply follow the easy steps, and you’ll have a mouthwatering turkey that’s tender, juicy, and bursting with flavor.

Why You Will Love This Roasted Brined Turkey Breast Recipe

Brining locks in moisture, keeping the turkey breast juicy and tender throughout roasting.
The salt and seasonings penetrate the meat, which makes it more flavorful.
This brined turkey breast is incredibly juicy and packed with flavor.
Made with basic pantry staples like salt, water, and a few fresh herbs, this recipe is easy to prepare without any fancy ingredients.
This recipe is perfect when you don’t need a whole turkey, making it great for a small family meal or holiday dinner.
Leftovers are perfect for sandwiches, salads, or wraps.

What Is Brined Turkey Breast?

Brined turkey breast is a turkey breast that has been soaked in a saltwater brine before cooking. The brining process helps the turkey breast become extra moist, juicy, and flavorful. Brining infuses the turkey with added seasoning and helps it retain moisture, making it less likely to dry out during roasting.

Ingredients Needed

For The Brine

Ingredients for roasted brined turkey breast recipe

Water: You will need four cups of water for the brine.
Salt: Dissolve the pink Himalayan salt or sea salt in the water for the brine.
Peppercorns: Add mixed or black peppercorns for flavor.
Fresh Herbs: Add 2-3 sprigs of fresh rosemary and thyme to the brine for flavor.
Garlic: Smash 3 cloves of garlic for the brine.
Bay Leaf: Add one bay leaf to the brine.
Lemon: Zest half of a lemon and add the zest to the brine. Also, slice half the lemon and add the slices to the brine.

For The Turkey

Turkey Breast: Use a 3 to 4-pound bone-in or boneless turkey breast for this recipe.
Butter: Use butter or light butter for the seasoning rub.
Fresh Herbs: Add chopped fresh rosemary, thyme, and sage for incredible flavor.
Salt and Pepper: Add cracked black pepper when seasoning and a pinch of salt to taste.
Onion: Slice one onion to add to the roasting pan.
Broth: Add low-sodium chicken broth or water to the roasting pan.
Garlic: Crush two cloves of garlic for flavor.
Bay Leaf: As an option, add a bay leaf to the roasting pan to infuse more flavor.

How To Make Brined Turkey Breast

Step 1 – Prepare The Brine: To a large pot, add the water, salt, peppercorns, garlic, bay leaf, lemon zest, and sliced lemon. Heat the mixture gently over medium-low heat on the stove, stirring until the salt is fully dissolved. Once dissolved, let the brine cool to room temperature.

Step 2 – Brine Turkey: Place the turkey breast in a large container or brining bag. Then, pour the brine over the turkey, ensuring it’s fully submerged in the brine. Cover and refrigerate overnight, about 8-12 hours, or at least 6-8 hours for a quicker brine.

Step 3 – Prepare The Turkey For Roasting: Once done brining, rinse the turkey breast under cold water. Then, pat it dry with paper towels.

Step 4 – Prepare The Herb Rub: Combine the butter with the rosemary, thyme, sage, pepper, and pinch of salt. After that, rub the turkey breast generously with the herb mix, including on top of the skin and under the skin.

Step 5 – Roasting Pan: Layer thick slices of onion along with fresh herbs and garlic cloves at the bottom of the roasting pan or beneath the roasting rack. The onion slices can elevate the turkey slightly, for even cooking, or you can place the turkey breast directly on a roasting rack. Next, add one cup of low-sodium chicken broth or water to the pan to keep the turkey moist and flavorful as it roasts.

Step 6 – Roast the Turkey: Roast the turkey uncovered in the oven.

Step 7 – Let It Rest: After roasting, it’s important to let the turkey rest for 15-20 minutes. When ready to serve, slice against the grain to ensure the meat is as tender as possible.

How Long To Roast Turkey Breast

Roast the turkey breast at 325°F. For a bone-in turkey breast, roast it for about 20-25 minutes per pound. For example, roast a 3.5-pound turkey breast for about 1.5 hours, or until the internal temperature reaches 165°F. Or, for boneless turkey breast, roast it for about 18 minutes per pound. For a 3-pound boneless turkey breast, roast it for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F.

Serving Suggestions

Pair this oven-roasted brined turkey breast with classic sides for a delicious meal. Here are some ideas on what to serve this roasted turkey with.

Thanksgiving Sides: For a complete, Thanksgiving feast, serve it alongside side dishes such as cranberry sauce, stuffing, green bean casserole, or sweet potato casserole.
Potatoes: Serve it with a side of mashed potatoes or roasted potatoes.
Vegetables: Pair the turkey with a side of roasted vegetables such as brussels sprouts, carrots, or green beans.
How To Use Leftovers: You can add leftover turkey to salads, wraps, or sandwiches.

Expert Tips

How Long To Brine Turkey: For the best results, brine the turkey breast overnight, about 8-12 hours, but even 6-8 hours will add extra flavor.
Baste Turkey: Baste the turkey breast every 30-40 minutes for golden, crispy skin and added flavor.
Let The Turkey Rest: Allow the turkey to rest after roasting before slicing to lock in its tenderness and juiciness. Slicing immediately causes the juices to escape, resulting in drier meat. Giving it time to rest ensures the flavors stay rich and the meat remains moist.
Use Fresh Herbs: Fresh herbs add vibrant flavor and aroma to your turkey, enhancing the overall taste. If fresh herbs aren’t available, dried herbs can be used in a pinch, but won’t provide the same depth of flavor.
Make Gravy: After roasting, the drippings and broth can be transformed into a rich, savory gravy!
Use A Meat Thermometer: Always check the internal temperature to avoid overcooking, as the turkey will continue cooking a bit while resting.
Start Uncovered: Roast the turkey breast uncovered at 325°F. This allows the skin to crisp up and develop a nice color.
Covering to Prevent Over-Browning: If the skin begins to brown too much before the turkey reaches the proper internal temperature (165°F), you can tent a piece of aluminum foil loosely over the turkey breast to prevent it from burning. This is typically done for the last 20–30 minutes of roasting if needed.
Final Crisping: If you’ve tented the turkey breast with foil and want extra crispy skin right at the end, you can remove the foil for the last 5–10 minutes of roasting to let the skin crisp up again.

Storage Instructions

You can store leftover roasted and sliced turkey breast in an airtight container in the refrigerator for 3-4 days. Or, freeze leftovers in a freezer-safe container for 2 months.

Brine Variations

Citrus: Add sliced oranges and orange zest to the brine in addition to the lemon zest for more citrus flavor.
Cinnamon: Add a cinnamon stick and a few cloves or nutmeg seeds for a holiday-inspired brine.
Fennel Seeds: Add one teaspoon of fennel seeds to the brine for a sweet and mildly spiced flavor.

Frequently Asked Questions

Can I Use A Different Salt For The Brine?

Yes, you can use a different type of salt for the brine. We used 3 tablespoons of pink Himalayan salt. For another option, use 3 tablespoons of sea salt. Or, you can use kosher salt instead. Use 4.5 tablespoons of Diamond Crystal Kosher Salt. If you are using Morton’s kosher salt, it has a 1:1 ratio, as the grains are denser and more similar in volume to sea salt, so use 3 tablespoons.

What If I Don’t Have A Roasting Rack?

If you don’t have a roasting pan with a rack, add thick slices of onion, carrot, or celery to the bottom of the pan. This elevates the turkey for even cooking and infuses flavor.

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