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Brown pot on a marble countertop with a raw turkey breast and spices inside it.
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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.
Course Sauce
Cuisine American
Diet Gluten Free, Low Lactose
Prep Time 5 minutes
Resting Time 12 hours
Total Time 12 hours 5 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