This Brined Turkey Breast is perfect for Thanksgiving, especially if you’re hosting a smaller crowd. The citrus and herb-infused turkey breast brine keeps the meat juicy, tender, and full of flavor throughout.
Before it goes into the oven, the turkey is brushed with a garlic herb butter so it stays extra flavorful. And to make it even better, it’s finished with a sweet orange glaze for the perfect caramelization!
Turkey breast is naturally very lean, so it can dry out easily when cooked in the oven. That’s why a turkey breast brine makes all the difference. I promise, it’s life-changing!
This is my favorite turkey breast brine recipe! While you can make a basic brine with just salt and water, this wet brine recipe is infused with garlic, fresh herb. You basically make the brine the day before, and let the turkey soak overnight. That way, it’s always juicy and tender, even if you accidentally cook it a little longer than planned!
You can also try my Dry Brine Turkey recipe or Slow Cooker Turkey Breast to keep things extra simple. And don’t forget about the gravy! Make my turkey gravy without drippings ahead, perfect with my family’s favorite green bean casserole with fresh green beans.
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Why I Love This Recipe
- The flavorful turkey breast brine keeps the meat moist and juicy! Never worry about dry turkey again. It’s like peace of mind.
- Extra flavorful. Before it all goes into the oven, it’s seasoned generously with garlic herb butter all over, including under the skin.
- Finished with a sweet orange glaze for sweetness and great caramelization. We like to be extra over here!
Why Brine Turkey Breast
Roasting can dry out lean meats like turkey breast, but starting with a wet brine ensures it stays juicy and tender, even after hours in the oven. A wet turkey breast brine is simply a mixture of salt and water that allows the meat to absorb moisture and seasoning from the inside out.
The salt not only seasons, but also breaks down tough muscle fibers for a softer, tenderizing the meat and keeping it moist. While a basic brine works with just salt and water, I always like to add aromatics for extra flavor, such as brown sugar, fresh citrus, garlic, black peppercorns, and fresh herbs.
Tips for Brining
- The salt to water ratio in this recipe is ½ cup of Kosher salt for about 10-12 cups of liquid. That’s a little less salt than the standard ratio, but I found that this ratio works best for flavor balance.
- How long to brine: The sweet spot is between 12 to 15 hours. A minimum is 10 hours, and a maximum of 24 hours. The longer it goes, the more flavorful it will be, but too long can make it too salty.
- Fully submerge. Use a large pot that fits in your fridge or a brining bag (make sure it’s completely cooled down before adding it to the bag, if using).
- Safe brining. Ensure the brine is cold before adding the turkey in it.
Ingredient Notes
Below are a few helpful ingredient notes for this turkey breast brine recipe. As always, quantities can be found in the recipe card down below.
- Cold water: You’ll need about 8 cups. Make sure it’s cold.
- Ice cubes: About 4-5 cups, to immediately cool down the water.
- Kosher salt: Kosher salt is best for this recipe, it dissolves a lot better for an even brine. Don’t use table salt.
- 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 slices: Balances out flavors and adds a subtle hint of aromatic citrus notes.
- Bone-in turkey breast, about 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 garlic herbed butter: unsalted butter, fresh herbs like rosemary and thyme, minced garlic, salt, and pepper.
- For the sweet orange glaze: unsalted butter, freshly squeezed orange juice, and sweet orange marmalade.
- Chicken broth to prevent the pan drippings from burning.
How To Brine a Turkey Breast
To make this brined turkey breast recipe, you will need to plan ahead. The turkey breast brine has to be done the afternoon or evening before. On the day of cooking, allow about 3.5 to 4 hours of prep time and cooking time the next day.
Step 1: For the brine, in a saucepan, dissolve kosher salt and brown sugar in 2 cups of water over medium heat. Add garlic, citrus, and herbs. Simmer for 2 minutes – this is your turkey breast brine “concentrate.” Pour it into a large pot with 6 cups of cold water plus 4 cups of ice cubes. When, and only when, it’s completely cooled down, submerge the turkey breast (thawed) completely in it. Cover, and refrigerate for 12-15 hours.
Step 2: The next day, preheat oven to 350 F. Carefully rinse the turkey with cold water to remove any extra saltiness. 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 3: Make the garlic herb butter for the turkey breast. In a bowl, melt the butter and combine with the minced garlic, rosemary, thyme, salt, and pepper. Set aside.
Step 4: Place the turkey breast on the rack of a roasting pan. Carefully separate the skin, and add the herbed butter under the skin and also brush over the skin. Add a layer of chicken broth to the bottom of the pan. Roast at 350 degrees F, uncovered, for about 1.5 hours.
Step 5: Meanwhile, make the orange glaze per recipe card below. After about 1.5 hours, take the turkey out of the oven and brush it with some of the glaze and return to the oven for another 10 minutes. Repeat this glazing process 2-3 more times until caramelized and the internal temperature reaches 165°F. The total roasting time should be between 2 to 2.5 hours.
Step 6: Let the roasted turkey breast rest for at least 15 minutes. This will ensure all the juices get redistributed so it’s juicy, moist, and tender. Then carve and serve!
Tips for Success
- Make sure the turkey is fully submerged in the brine. Use a large pot that fits in your fridge, or a brining bag placed on top of a large tray in case it leaks.
- The brine should be cold before you add the turkey in. To speed up the cooling process, add 4-5 cups of ice to it. Don’t add the turkey if it’s still warm for safety.
- The optimal brining time is 12 to 15 hours. A minimum of 10 hours and a maximum of 24 hours.
- Use a medium roasting pan with a rack for better heat circulation. Alternatively, use a baking pan and place the turkey breast on top of a bed of quartered onions to elevate it for even cooking.
- Roasting times: At 350 degrees F, roast the brined turkey breast for 18-20 minutes per pound. It’s done when it registers 165 degrees F in the thickest part. My 7.11 lb turkey breast took about 2 hours and 10 minutes to cook.
Prep Ahead Tips
The turkey breast brine itself can be made and refrigerated up to 1 day ahead. When ready, just add it into the turkey to fully submerge for 12-15 hours.
Timing: I usually make the brine in the afternoon of the day before and let it cool. Then I add the turkey breast to it about 15-18 hours before I’m ready to roast the next day.
Recipe FAQs
I’d highly recommend using Kosher salt because it dissolves better into the liquid and into the meat. Table salt doesn’t dissolve as well and its granules are smaller, but if that is all you have, then use about 2 tablespoons less than what this recipe calls for.
No. It needs to be fully thawed before brining.
No, it shouldn’t as long as the specified recipe directions and times are followed.
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 recipe, depending on the size of your turkey. You can also try my dry brine turkey recipe, which is ideal for a whole 12-15 pound turkey.
More Thanksgiving and Holiday Mains
Have turkey leftovers? Make this Turkey Orzo Soup or Turkey Wild Rice Soup the next day.
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 large enough to fit a turkey breast
- Brining bags if not using a large pot
- Roasting pan with a rack see notes below
Ingredients
For the turkey and the brine
- 6 to 7 pounds turkey breast - bone-in and skin-on, thawed
- 8 cups cold water, divided
- ½ cup Kosher salt
- ½ cup brown sugar - packed
- 8 cloves garlic, peeled and smashed
- 1 lemon, sliced
- 1 orange, sliced
- 3 sprigs fresh rosemary and thyme
- 4 to 5 cups ice cubes
Garlic herb butter
- 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
Sweet 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
Other
- Chicken broth as needed, for pan
- 2 yellow onions, quartered - optional, only if not using a roasting pack with a rack, see note below
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 4-5 cups of ice so it cools down faster. Let it cool down completely.
- Once the brine is fully cooled down, add in the turkey breast, making sure it’s fully submerged. Refrigerate for 12 to 15 hours.
Preheat oven and make the garlic herb butter
- Preheat the oven to 350 degrees F.
- 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 breast and roast
- Remove turkey breast from the brine and carefully rinse it with water. Thoroughly pat the turkey dry with paper towel, including inside the cavity. This will help with even browning. Don't forget to disinfect your sink!
- 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 prepared 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 chicken broth to the bottom of the pan under the rack, about ¼ 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 (and add only a little bit of broth under the onions).
- Roast for 1 hour 30 minutes, uncovered. As it roasts, you may need to refill the pan with more broth to prevent the drippings from burning.
Add glaze and finish roasting
- 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.
- After 1 hour and 30 minutes, remove the turkey breast from the oven and brush with the prepared orange glaze. Return to oven and roast for another 10 minutes. Repeat this process about 2-3 times, until caramelized and a thermometer inserted in the thickest part registers 165 degrees F. My 7.11 lb turkey breast took a total 2 hours and 10 minutes to cook.
- Let it rest for about 20 minutes before carving. Serve along with the reserved orange glaze. Enjoy!
Notes
- I use a medium roasting pan with a rack for better heat circulation. Alternatively, use a baking pan and place the turkey breast on top of a bed of quartered onions to elevate it for even cooking.
- 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.
Jack B says
I would like to make this recipe, but without the orange glaze. If I omit the orange glaze, do I need to adjust anything in the cooking process?
Tania says
Hi Jack! Yup, you can omit the glaze. The only adjustment is to keep an eye on the skin. If it’s browning too much or too fast during the last 30-40 minutes, tent those spots with foil.
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