Turkey Breast Brine
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Turkey Breast Brine
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This easy Turkey Breast Brine recipe will give you super flavorful and tender turkey breast meat every single time!
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Ingredients
- 1 gallon cold water (16 cups), divided $0.00
- 1/2 cup kosher salt $0.28
- 1/2 cup white sugar $0.36
- 3 bay leaves $0.45
- 2 Fresh rosemary sprigs $1.00
- 6 cloves of garlic, smashed $0.48
- 1 Tbsp whole peppercorns $0.30
- 1 lemon $0.79
- 5-6 lb. bone-in turkey breast
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Instructions
- Start by placing 8 cups of cold water in a container and place it in the freezer. You will use it later. Then in a large stock pot add the kosher salt, white sugar, and remaining 8 cups of water. Heat the pot over medium heat and stir to dissolve.
- Once the salt and sugar have completely dissolved add the bay leaves, rosemary, smashed garlic cloves, and peppercorns. Bring the mixture to a gentle boil. Boil for 3 minutes then remove the pot from the heat.
- Add the juice from the lemon and the entire squeezed lemon to the pot. Now allow the brine to cool down to room temperature (about 30 minutes).
- Once the brine has cooled down to room temperature add the remaining 8 cups of water from the freezer. Stir and allow the brine to completely cool down. About another 5-10 minutes.
- Now carefully add the turkey breast inside the pot with the brine. If your pot is not big enough to hold the turkey breast and the brine, then add it to a turkey size oven bag and pour the cooled brine over the turkey breast. Make sure the turkey breast is completely submerged in the brine, then cover the pot or seal up the bag.
- Place the pot in the refrigerator for 6 hours.*
- After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
- Now you’re ready to cook the most flavorful turkey breast that you’ve ever tasted. Let’s go!
Notes
- *Total brine time will depend on the size of your turkey breast. A good rule of thumb is to brine the turkey for roughly one hour per pound.
- A good rule of thumb is to brine the turkey for roughly one hour per pound.
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