Brined Turkey Breast

Name: Brined Turkey Breast
Total time: 17 h
Yield: 8 servings
Ingredients: 16 cups water; 2 cups sugar; 2 cups coarse salt; 5 cloves garlic; 1 tablespoon pickling spices; 1 whole turkey breast; 6 tablespoons unsalted butter; 1 to taste black pepper; 2 cups chicken broth

A succulent turkey breast that's brined overnight in a flavorful solution of water, sugar, salt, and spices, then roasted to golden perfection with butter and chicken broth. Perfect for special occasions or holiday meals.

8 servings

17 hr

Published October 4, 2025

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Ingredients

•16 cups water
•2 cups sugar
•2 cups coarse salt
•5 cloves garlic
•1 tablespoon pickling spices
•1 whole turkey breast
•6 tablespoons unsalted butter
•1 to taste black pepper
•2 cups chicken broth

Cooking Instructions

1.
1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
45 min
2.
2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
720 min
3.
3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
30 min
4.
4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .
225 min

Cooking Instructions

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

45 min

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.

720 min

3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

30 min

4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .

225 min