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Katie's Cucina » Recipes » Turkey

Brine for Turkey Breast

Published: Nov 21, 2023 by Katie · This post may contain affiliate links

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Raw turkey breast with peppercorns, thyme, and garlic in liquid with text on image for Pintrest.
Brown pot filled with liquid, thyme, peppercorns, and raw turkey with recipe title text on image for Pinterest.
Brown pot filled with liquid, thyme, peppercorns, and raw turkey with recipe title text on image for Pinterest.
Brown pot with raw turkey breast in liquid divided by recipe title text on image for Pinterest with a hand stirring the liquid in the brown pot below it.
Brown pot with raw turkey breast in liquid divided by recipe title text on image for Pinterest with a hand stirring the liquid in the brown pot below it.

Discover the secret to succulent and flavorful turkey with this easy-to-follow brine for turkey breast recipe, elevating your holiday feast to new heights.

Brown pot with a turkey peppercorns, and fresh thyme in water on a marble countertop.

As the holiday season approaches, the quest for the perfect turkey recipe intensifies. One often overlooked yet transformative technique is brining. If you’ve never brined your turkey breast before, you’re in for a treat. Brining not only enhances the natural flavors of the meat but also ensures a moist and tender result.

Years ago, I shared both my buttermilk turkey brine recipe and my smoked turkey brine recipe. Both of these brine recipes I’ve shared contain buttermilk. I was dairy free during my daughters first year of life which prompted me to work on a dairy free turkey brine recipe. This brine for turkey breast has just a few ingredients and is easy to put together even for the most beginner of cooks!

Jump to:
  • Why this Recipe Works
  • Ingredients
  • How to Brine a Turkey Breast
  • FAQs
  • Recipe Tips and Tricks
  • What to Serve with Turkey Breast
  • Turkey Breast Recipes
  • Brine for Turkey Breast

Why this Recipe Works

Enhanced Flavor Profile: The combination of kosher salt, black peppercorns, fresh thyme, and garlic in this brine infuses your turkey breast with a symphony of savory and aromatic notes.

Moisture Retention: Brining is a foolproof way to keep your turkey breast juicy and succulent, preventing the common pitfall of dry and overcooked meat. If you are new to cooking a turkey you definitely want to take the extra step and brine your turkey!

Stress-Free Preparation: With straightforward instructions and minimal ingredients, this recipe offers a hassle-free approach to elevating your holiday turkey without the need for complex cooking techniques.

Ingredients

Ingredients on marble counter; turkey breast, water, garlic, salt, peppercorns, and thyme.
  • Kosher salt: Known for its larger, flakier crystals, kosher salt adheres well to the meat surface, aiding in the brining process.
  • Black peppercorns: These little flavor powerhouses not only add a spicy kick but also contribute antioxidants, making your turkey both tasty and healthful.
  • Fresh thyme: Packed with aromatic oils, fresh thyme imparts a delightful fragrance to the brine and ultimately to your turkey. It’s mild in flavor and not overwhelming which is why I like to use it in my brines.
  • Garlic: Apart from its robust flavor, garlic contains allicin, a compound known for its potential health benefits.
  • Water: Ample water ensures that the brine fully envelops the turkey, ensuring an even infusion of flavors. It’s important that the turkey is fully covered.
  • Turkey Breast: I typically brine a turkey breast anywhere from 5 to 9 pounds. Just make sure that you have a container or brining bag that can hold the turkey breast.

How to Brine a Turkey Breast

Brown pot on a marble countertop filled with salt, garlic cloves, pepercorn, and thyme with water on the side.

In a brining bag or a 10-quart stockpot (like the one pictured above), combine kosher salt, black peppercorns, fresh thyme, and garlic.

Brown pot on a marble countertop with a hand holding a wood spoon stirring liquid with fresh thyme and garlic cloves.

Pour in 1.5 gallons of water and mix until the salt is dissolved.

Brown pot on a marble countertop with a raw turkey, black peppercorns, and thyme in the pot with a glass measuring cup pouring in water.

Carefully place the thawed turkey breast in the mixture, adding more water if needed for complete coverage.

Seal the bag or cover the stockpot, refrigerating for 12-18 hours.

When ready to cook, rinse the turkey under cold water and pat dry with a paper towel.

FAQs

Can I brine a frozen turkey breast?

It’s essential to thaw the turkey before brining to ensure the brine fully penetrates the meat for optimal flavor.

Can I adjust the brining time?

While 12-18 hours is ideal, avoid exceeding 18 hours, as prolonged brining may result in overly salty meat.

Can I use table salt instead of kosher salt in the brine?

While you can substitute table salt, be cautious with the quantity, as table salt is more concentrated. Use about half the amount of kosher salt called for in the recipe.

Is it necessary to rinse the turkey after brining?

Yes, rinsing helps remove excess salt from the surface. However, ensure you pat the turkey completely dry before roasting to achieve that coveted crispy skin. Also note that you have a higher risk of spreading salmonella poisioning if you rinse the turkey. So make sure you clean your kitchen very well after you drain and rinse it.

Can I reuse the brine for multiple turkeys?

It’s not recommended to reuse the brine as it may contain harmful bacteria from the raw turkey. For the best results, prepare a fresh batch for each turkey you brine.

Do I need to use a brine bag?

If you don’t have a large enough pot you can use a brining bag. This makes cleanup a breeze and typically fits larger turkeys.

Can I use this turkey brine for a full size traditional turkey?

Yes, you can use this turkey breast brine recipe for a traditional turkey. The only thing that might change is the size of the turkey and you may need to double the seasoning and water amount.

Recipe Tips and Tricks

Brown pot on a marble countertop filled with liquid, fresh thyme, black peppercorns, and raw turkey breast.

Here are a few of my favorite tips and tricks I use when making a brine for turkey breast.

  • Submerged – Ensure the turkey is fully submerged in the brine to guarantee an even flavor distribution.
  • Citrus – Experiment with adding citrus slices or fresh herbs to the brine for personalized flavor profiles.
  • Brining Bag – Use a brining bag for easy storage and cleanup, or repurpose an extra large, sealable plastic bag.
  • Cold – Monitor the brine temperature: Keep the brine cold (below 40°F/4°C) during the entire process to prevent bacterial growth.

What to Serve with Turkey Breast

Wondering what to serve with the turkey breast? Here are a few of my favorite and most popular side dishes on Katie’s Cucina.

  • Air fryer butternut squash in a dish on a blue and white striped cloth.
    Air Fryer Butternut Squash
  • Oval red baking dish filled with corn casserole.
    Jiffy Corn Casserole
  • White platter with cooked acorn squash.
    Air Fryer Acorn Squash
  • Top view of baking dish filled with golden brown cheesy sliced potatoes.
    Gratin Dauphinois

Turkey Breast Recipes

Looking for ways to cook the brined turkey breast? Here are a few of my favorite recipes.

  • Top view of sliced turkey breast on a white platter.
    Smoked Turkey Breast
  • Grey roasting rack with a turkey breast on top.
    Oven Roasted Turkey Breast
  • Cooked seasoned turkey breast in a black air fryer basket.
    Air Fryer Turkey Breast
  • Turkey breast cutlets with a cream sauce in a pan.
    Turkey Breast Cutlets

With this foolproof turkey breast brine recipe, you’re well on your way to creating a memorable holiday centerpiece that will have your guests coming back for seconds.

If you make this turkey breast brine recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Brown pot on a marble countertop with a raw turkey breast and spices inside it.

Brine for Turkey Breast

Discover the secret to succulent and flavorful turkey with this easy-to-follow brine for turkey breast recipe, elevating your holiday feast to new heights.
5 from 1 vote
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Course: Sauce
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes minutes
Resting Time: 12 hours hours
Total Time: 12 hours hours 5 minutes minutes
Servings: 8
Calories: 312kcal
Author: Katie

Equipment

  • 1 Stock Pot
  • 1 Silicone Spatula
  • Measuring Cups

Ingredients

  • ½ cup kosher salt
  • ¼ cup black peppercorns
  • 1 bunch fresh thyme
  • 12 cloves garlic
  • 2 gallons water
  • 5-8 pound turkey breast

Instructions

  • Using a brining bag or a 10 quart stockpot add the kosher salt, black peppercorns, fresh thyme, and garlic cloves. Pour in the water (I typically start with a gallon and a half). Using a wooden spoon, mix well until the salt is dissolved.
  • Carefully place the thawed turkey breast inside the stockpot. Add additional water if needed to ensure the entire bird is covered in brine. Seal bag or place lid on stockpot and set in the refrigerator for at least 12 hours (overnight) and no more then 18 hours.
  • Before your ready to cook the turkey. Rinse the turkey with cold water and pat dry with a paper towel.

Notes

  • Dried Spices – If you don’t happen to have fresh thyme on hand you can use 1 tablespoon of dried thyme leaves. I also like to add 2 tablespoons of dried chives and 2 tablespoons of dehydrated garlic if I don’t have the fresh on hand.
  • Recipe Testing – This recipe has been tested on 5-8 pound turkey breast. More liquid may be needed if you have a larger turkey breast.

Nutrition

Calories: 312kcal | Carbohydrates: 6g | Protein: 62g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 153mg | Sodium: 7707mg | Potassium: 807mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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