Brined Roast Turkey Breast

Name: Brined Roast Turkey Breast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 serving
Ingredients: 8 cups water; ½ cup kosher salt; ½ cup brown sugar; 8 cloves garlic; 1 cinnamon stick; ¼ cup sage; 2 prigs rosemary; 2 lemons; 1 orange; 4 cups ice; 2 medium onions; 4 cloves garlic; 5 pound turkey breast; 1 teaspoon salt; 1 teaspoon pepper; 8 tablespoon butter; 1 cup chicken broth; pan drippings; ¾ cup chicken broth; 1 tablespoon cornstarch; 1 tablespoon water

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4.5

1,782 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Rest time
15 mins
Total Time
3 hrs 15 mins
Servings
6
Calories
586 kcal
Course
Main Course, Dinner
Cuisine
American

Brined Roast Turkey Breast

Joseph Powell

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This Turkey Breast is wet-brined overnight, for maximum flavor and moisture, basted in butter then roasted to perfection. This Brined Roast Turkey Breast is what Thanksgiving dreams are made of!

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Ingredients

Servings

Brine

8 cups water
½ cup kosher salt
½ cup brown sugar packed
8 cloves garlic smashed
1 cinnamon stick
¼ cup sage fresh
2 prigs rosemary
2 lemons
1 orange
4 cups ice

Turkey Breast

2 medium onions quartered
4 cloves garlic smashed
5 pound turkey breast bone in, thawed
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
8 tablespoon butter melted
1 cup chicken broth low sodium or no sodium added

Gravy

pan drippings
¾ cup chicken broth low sodium or no sodium added, or water
1 tablespoon cornstarch or more for a thicker gravy
1 tablespoon water

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Instructions

Brining the Turkey Breast

Add the water to a large pot and bring it to a boil. For the orange, peel it using a potato peeler or a knife, then cut it in half. Cut the lemon in half and juice it. Add the remaining brine ingredients to the pot (excluding the ice) and bring to a boil to dissolve all the salt and sugar. Add the lemon halves and orange halves after they've been juiced to the brine as well as the orange peel, lemon juice and orange juice, they will provide more flavor. Remove from heat and cool completely. To speed this up add about 4 cups of ice to the brine. I used my instant pot for this but any big pot that will fit the brine and the breast will work.
Once the brine is cooled, place the turkey breast in the brine making sure it's fully submerged in it. You may have to weigh it down with another pot of water. What I did is wrapped the pot with plastic wrap, then placed a plate over it, and then a pot of water over the plate. This worked for me because the brine and turkey came up to the top of the pot. Another option is to use a brick or rock wrapped in plastic wrap. Store it in the fridge overnight or at least for 12 hours, so make sure you have enough room in your fridge.

Roasting the Turkey Breast

Preheat your oven to 350℉. Remove the turkey breast from the brine solution and pat it dry with paper towels. If you want to remove any excess salt from the surface and prevent the turkey from being too salty, make sure to rinse it thoroughly first and then pat it dry.
Place the quartered onions and smashed garlic in a large metal roasting pan then place the turkey breast on top of the onions. Season it generously with salt and pepper on both sides.
Brush the turkey with melted butter, keep remaining butter for basting later. Add the chicken broth to the pan.
Cover the pan with aluminum foil and place the roasting pan in the oven. Cook covered for 1½ hours, basting with the melted butter (remelt again if necessary) every half hour. After 1½ hours, remove the aluminum foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165℉.
Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.

Gravy

Skim some of the fat from the pan drippings if necessary.
Place the pan on the stove over medium-high heat. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. If the gravy is too thin and you prefer a thicker consistency, feel free to add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit. Taste for seasoning and adjust with salt and pepper as necessary.
Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.

Equipments used:

Notes

Turkey breast cooking guidelines:

4 to 6 pounds - 2 1/2 to 3 hours 6 to 8 pounds - 2 1/2 to 3 1/2 hours
4 to 6 pounds - 2 1/2 to 3 hours
6 to 8 pounds - 2 1/2 to 3 1/2 hours
The best way to check to see if the turkey is cooked is to use a meat thermometer to make sure the internal temperature of the breast registers at 165 F degrees, in the thickest part of the breast. Sometimes a turkey/turkey breast will have a pop up timer (you can see in pic/video) which can be helpful as a preliminary step in judging the correct temperature.
Use a shallow metal roasting pan so that the oven air can flow completely around the turkey breast, which is also why I place the turkey on onions, to elevate it a bit.

Nutrition Information

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Serving 1serving Calories 586kcal (29%) Carbohydrates 15g (5%) Protein 84g (168%) Fat 22g (34%) Saturated Fat 11g (55%) Cholesterol 244mg (81%) Sodium 1597mg (67%) Potassium 1155mg (33%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 675IU (14%) Vitamin C 35.7mg (40%) Calcium 133mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 586 kcal

% Daily Value*

Serving	1serving
Calories	586kcal	29%
Carbohydrates	15g	5%
Protein	84g	168%
Fat	22g	34%
Saturated Fat	11g	55%
Cholesterol	244mg	81%
Sodium	1597mg	67%
Potassium	1155mg	25%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	675IU	14%
Vitamin C	35.7mg	40%
Calcium	133mg	13%
Iron	3mg	17%