This Brined Turkey Breast is perfect for Thanksgiving, especially if you’re hosting a smaller crowd. It’s so much easier than roasting a whole turkey.
Thanks to the brine, the turkey breast stays juicy, moist, and perfectly tender. Never worry about dry turkey ever again!
You’ll love how flavorful this brined turkey breast is! The brine is flavored with citrus and herbs, and we also slather it with a garlic herb butter for extra flavor.
I have a small family, so I always roast turkey breast instead of cooking a whole turkey. This one is my favorite brined turkey breast recipe.
It’s brined overnight so it stays perfectly juicy, moist, and tender…guaranteed, even if you end up overcooking it by accident.
Breast meat is very lean, so it tends to dry out pretty quickly when cooked. This is when a brine is really helpful! This brine is flavored with garlic, fresh herbs, and fresh citrus. Roasted brined turkey breast is the way to go!
We’ve also made slow cooked turkey breast and love it. Or to change it up, check out this turkey roulade with sausage stuffing or brown sugar glazed ham.
And by the way, if you’re worried about burning the drippings, you can always make this gravy with no drippings ahead.
Have leftovers? Make this Turkey Orzo Soup or Turkey Wild Rice Soup the next day.
Why we love this brined turkey breast:
- Juicy, moist, and tender thanks to the easy turkey brine brine. Never worry about dry turkey again, even if you end up overcooking it by accident!
- Great for smaller crowds. So much easier.
- Extra moist and flavorful: This brined turkey breast is seasoned with a garlic herb butter all over. We like to be extra over here!
- The orange glaze adds a little bit of sweetness for flavor and great caramelization.
Jump to:
Why Brine Turkey Breast
Roasting can cause lean meats, such as turkey breast, to dry out. But if you start with a brine, it will stay juicy even when cooked for hours.
A brine is basically a solution of salt and water. The meat absorbs all that liquid in the process, adding moisture all throughout.
Salt helps to season the turkey inside out, and also breaks down tough muscles and fibers. The result is a juicy, tender, and moist roast turkey breast.
While you can technically make a brine with just salt and water, I always like to add flavor enhancers, such as brown sugar, fresh orange and lemon slices, garlic, and fresh herbs. Sometimes, I also add whole peppercorns.
Tips for Brining
- The salt to water ratio in this recipe is ½ cup of Kosher salt for about 10-12 cups of water. That’s less salt than the standard ratio, but I found this to be perfect so it doesn’t turn out too salty.
- How long to brine: The sweet spot is between 12 to 15 hours. A minimum is 10 hours, and a maximum of 24 hours. However, the longer you brine, the saltier it gets. Do not brine for more than 24 hours as the meat can get mushy.
- Make sure the ENTIRE turkey is covered in brine. Use a large pot or a brining bag.
- Safe brining: Ensure the brine is cold before adding the turkey. Brine in the refrigerator, never at room temperature.
Ingredient Notes
Below are a few helpful ingredient notes I took when testing this brined turkey breast recipe. As always, quantities can be found in the recipe card down below.
For the brine:
- Cold water: You’ll need about 8 cups. Make sure it’s cold.
- Ice: About 4 cups, to immediately cool down the water.
- Kosher salt: Kosher salt works best here.
- Brown sugar: Helps to balance out some of that saltiness, adds extra flavor, and promotes better browning.
- Crushed garlic and fresh herbs: For herbs, use rosemary, thyme, or sage.
- Fresh lemon and orange: Balances out flavors and adds a subtle hint of aromatic citrus notes.
For the turkey and orange glaze:
- Turkey breast, 6 to 7 pounds. It’s fine to use a turkey breast that’s been “pre-brined” (most frozen ones at the grocery store are) – it won’t be too salty. This recipe accounts for that.
- For the herbed butter: unsalted butter, fresh herbs like rosemary and thyme, minced garlic, salt, and pepper.
- For the orange glaze: unsalted butter, freshly squeezed orange juice, and sweet orange marmalade.
- Chicken broth to prevent the drippings from burning
Step-by-Step Instructions
To make this brined turkey breast recipe, you will need to plan ahead. I always start the evening before with the brine, and allow about 3 to 3.5 hours of prep time and cooking time the next day.
Step 1 | Brine
In a saucepan, dissolve 2 cups of water with Kosher salt, brown sugar, smashed garlic, lemon and orange slices, rosemary and thyme. Bring to a boil and simmer for 2 minutes. This is your brine “concentrate.”
Pour 6 cups of cold water into a large pot (or a large brining bag), along with the prepared brine concentrate and the 4 cups of ice. The ice will quickly cool it down.
Add the thawed turkey breast in, making sure it’s fully submerged. Cover and refrigerate for at least 12 to 15 hours.
Step 2 | Make the orange glaze
The next day, preheat your oven to 350 degrees F. Make the orange glaze by combining all the glaze ingredients in a small saucepan. Simmer for about 20 minutes until reduced and thickened, stirring occasionally.
Step 3 | Rinse and pat dry turkey
Remove the turkey breast from the brine. Carefully rinse it to remove some of the saltiness and then pat it dry thoroughly, including inside the cavity. This will help the skin brown better. Be sure to wipe and disinfect your sink too!
Step 4 | Make the herbed garlic butter
In a bowl, melt the butter and combine with the minced garlic, rosemary, thyme, salt, and pepper. Set aside.
Step 5 | Butter turkey and roast
Place the turkey breast on the rack of a roasting pan. If you don’t have a pan with a wire rack, use a large baking pan and place it on top of a bed of quartered onions.
Using a spoon, evenly insert half of the prepared herbed butter under the skin (carefully separate the skin from the flesh to create “pockets” for the butter). Then, brush the remaining half on the outside. Roast at 350 degrees F, uncovered, for about 1.5 hours.
Step 6 | Add glaze and finish roasting
After about 1.5 hours in the oven, remove the turkey from the oven, brush with the orange glaze and return to the oven to continue roasting for 10 minutes. Repeat this process 2 or 3 more times, until caramelized and internal temperature registers 165 F.
Let it rest for at least 15 minutes before carving. This will ensure all the juices get redistributed so it’s juicy, moist, and tender.
Cooking times: Roast 18 to 20 minutes per pound, uncovered. To be safe, always check for doneness using a meat thermometer (165 degrees F).
Prep Ahead Tips
On Thanksgiving day, you’ll probably be running around cooking a thousand things at the same time…so make-ahead tips to the rescue!
- This is optional – the brine itself can be made and refrigerated up to 1 day ahead.
- I usually make the bring at around 9pm, and start cooking it at around noon the next day.
- While the breast is roasting, make the glaze or up to 2 days ahead.
- A 6 to 7 pound turkey breast takes about 2 hours to cook, so plan accordingly if you need to bake other sides.
Favorite Thanksgiving Side Dishes
Every Thanksgiving table needs amazing side dishes. Aside from the maple roasted acorn squash, roasted rainbow carrots, and cornbread stuffing, here are are a few of my favorites:
Recipe FAQs
6 to 7 pounds.
I’d highly recommend using Kosher salt. Table salt comes with added an anti-caking agent that could affect taste slightly and doesn’t dissolve as well. However, if table salt is all you have, then use about 2 tablespoons less than what this recipe calls for.
No. This would require that the turkey breast sits in water for a lot longer (time to defrost plus time for the brine to work). This can affect texture.
No, it shouldn’t as long as you don’t brine it for too long.
No. Basting only adds liquid on the surface and does nothing to keep it moist. In fact, it could prevent the skin from crisping up.
Yes. Double or triple the amount of brine, depending on the size.
This recipe was originally published in 2019 and updated in October 2023.
Tips for Success
- Make sure the turkey is fully submerged in brine. Use a large pot or a brining bag. If using a bag, place it on top of a large tray in case it leaks.
- Always make sure the brine is cold before you add the turkey in. To speed up the cooling process, add 4 cups of ice cubes to the brine.
- The optimal brining time is 12 to 15 hours. Brine for a minimum of 10 hours and a maximum of 24 hours, but note that the longer, the saltier the meat will be.
- I use a roasting pan with a rack. Alternatively, use a large pan and place the turkey on top of a bed of quartered onions to elevate it for even cooking.
- Cooking times: At 350 degrees F, roast for 18-20 minutes per pound. It’s done when it registers 165 degrees F in the thickest part.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Easy Brined Turkey Breast
Equipment
- Large pot or container
- Brining bags if not using a pot
Ingredients
Brine for turkey
- 8 cups cold water, divided
- ½ cup Kosher salt
- ½ cup brown sugar - loosely packed
- 8 cloves fresh garlic, peeled and smashed
- 1 medium lemon, sliced
- 1 medium orange, sliced
- 3 sprigs fresh rosemary and thyme
- 4 cups ice
Turkey breast
- 6 to 7 pounds turkey breast, bone-in and skin-on - thawed
- 8 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon minced fresh rosemary - ½ teaspoon if using dried
- 1 teaspoon minced fresh thyme leaves - ½ tablespoon if using dried
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Chicken broth as needed, for pan
- 2 yellow onions, quartered - optional, only if not using a pan with roasting rack
Orange Glaze
- 6 tablespoons unsalted butter
- ½ cup freshly squeezed orange juice
- ⅔ cup sweet orange marmalade - I’d recommend Smucker’s brand, it’s not bitter
Instructions
Brine turkey overnight
- In a small pot, combine 2 cups of water with the brine ingredients (Kosher salt, brown sugar, smashed garlic, lemon slices, orange slices, rosemary, and thyme). Bring to a boil and simmer for 2 minutes until dissolved and fragrant, stirring. This is your brine “concentrate.”
- Pour the remaining 6 cups of cold water into a large pot or container large enough for the turkey to submerge. Then add the prepared brine concentrate and the 4 cups of ice to cool down fast. Tip: You can also use a large brining bag, but place it on a tray in case it leaks.
- Once the brine is cold, add in the turkey. Make sure it’s fully submerged. Refrigerate for 12 to 15 hours.
Preheat oven and make the orange glaze
- Preheat the oven to 350 degrees F.
- In a saucepan, combine all the orange glaze ingredients. Simmer for about 20 minutes or until reduced by half and thickened, stirring occasionally. Reserve half of the glaze for brushing the turkey and the other half for serving. Tip: The glaze can be made the day before.
Make the garlic herb butter
- In a bowl, melt the butter and combine with 3 cloves minced garlic, 1 teaspoon rosemary, 1 tablespoon thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper. Set aside.
Prepare the turkey and roast
- Remove turkey breast from the brine and rinse it, being careful not to splash water everywhere. Thoroughly pat the turkey dry with paper towel, including inside the cavity. This will help with even browning.
- Optional: Remove the backbone using kitchen shears. This allows the breast to cook more evenly. I always do this.
- Using a spoon, evenly insert half of the garlic herb butter under the skin (carefully separate the skin from the flesh to create "pockets" for the butter). Then, brush the remaining butter on the outside.
- Transfer turkey to a roasting pan with a rack. Add a little bit of chicken broth to the pan, enough to cover about ⅛ inch. Note: If you don’t have a pan with a roasting rack, use a baking pan and place the turkey on top of a bed of quartered onions.
- Roast for 1 hour 30 minutes at 350 degrees F, uncovered. As it roasts, you may need to refill the pan with more broth to prevent the drippings from burning.
- After 1 hour and 30 minutes, remove from the oven and brush with the prepared orange glaze. Return to oven and roast for another 10 minutes. Repeat this process about 2 or 3 times, until the skin is caramelized and a thermometer inserted in the thickest part registers 165 degrees F. My 7.11 lb turkey breast took about 2 hours and 5 minutes to cook.
- Let it rest for about 15 minutes before carving. Serve along with the reserved orange glaze.
Notes
- Turkey breast: It’s fine to use a turkey breast that’s been “pre-brined” (most frozen ones at the grocery store are) – it won’t be too salty. This recipe accounts for that. If it’s not pre-brined, then brine closer to 18 to 20 hours.
- How to safely thaw turkey: Thaw in the refrigerator on a tray in case the juices leak. Allow 24 hours for each 5 pounds.
- I’d highly recommend using Kosher salt. It’s much better for brining. However, if you need to use table salt, use 2 tablespoons less than what the recipe calls for.
- Make sure the turkey is fully submerged in the brine. Use a large pot or a large brining bag.
- How long to brine: The optimal brining time is between 12 to 15 hours. The minimum is 10 hours.
- Cooking times per pound: At 350 degrees F, cook for 18-20 minutes per pound. Always use a meat thermometer, it should register 165 degrees F in the thickest part.
- Prep-ahead tips:
- The brine can be made up to 1 day in advance before you decide to start brining the turkey breast (keep refrigerated).
- The orange glaze can be made up to 2 days in advance. Keep refrigerated and warm up before using.
Shelbie says
This looks fabulous. Could the turkey breast be cooked a day ahead and warmed up, or does it have to be made right before serving? I want to take it to an event, but I have to leave my house before 8 a.m.
Tania says
Hi Shelbie! You can make it the day before and warm up the next day. Before reheating, I’d recommend slicing it so it gets hot throughout more evenly.
Janice Bako says
What is the amount of butter needed for garlic herb butter?
Tania says
8 tablespoons
Jimmy Lamb says
I made this turkey for our Thanksgiving meal today. It was so easy and it looks great!!!
Tania says
So happy to hear, Jimmy! Happy Thanksgiving!
Anne says
Sorry one more question, is it completely necessary to remove the backbone before roasting the breast? Did you do that when made this? Thank you very much
Tania says
It’s totally optional. I find that removing it helps with even cooking and presentation, like the entire turkey breast can sit flat on a serving platter. I do it either way, depending on how lazy I feel, haha
Anne says
Hi, I have a butterball turkey breast I grabbed and those are usually pre brined or soaked in a solution. Would you advise against using your brine for the butter ball? Thank you
Tania says
Hi! You can still brine it to make it extra juicy and flavorful, just cut down on the salt and sugar (from the brine) by about half just to be safe. The other brine ingredients (herbs, citrus, garlic, etc) can remain the same for flavor.
Amanda says
Can I use this on a thanksgiving turkey? And not a turkey breast?
Tania says
Hi Amanda! Yes you can, but you may want to make more brine and glaze for a whole turkey.
Roger E Arnold says
Kudos on the honey orange turkey breast i made it today for Thanksgiving best i have ever had so moist and juicy unbelievable