Infuse your holiday turkey breast with rich, savory flavor using this garlic and herb turkey breast brine. Perfectly seasoned with fresh herbs and garlic for juicy, tender, and aromatic results.
Give your holiday turkey a flavorful upgrade with this garlic and herb turkey breast brine. This saline mixture deeply seasons your turkey breast while keeping it moist and tender.
Whether you’re hosting Thanksgiving dinner or a festive family dinner, this easy brine is the secret to taking your turkey from ordinary to unforgettable.
For a cajun kick, check out this Cajun Turkey Brine.
Turkey Breast Brine Recipe
This brine for turkey breast can also be used on other cuts and multiple cooking methods, such as: Boneless Turkey Breast, Turkey Tenderloin, Turkey Breast Tenderloin, Smoked Turkey Breast, Smoked Turkey Wings, or turkey legs.
Timing
Plan on a total of 4–6 hours from start to finish. The brining process takes 2–4 hours, but you’ll also need about 2 hours to allow the brine to cool completely before using.
Brining is a step you can do the day before cooking to take one task off your “to-do” list on the holiday.
How To Brine A Turkey Breast
Brining a turkey is easier than it looks. The key is simply planning ahead, as you’ll need 4-6 hours to brine before cooking.
- Make the Brine: Combine all ingredients in a large pot; heat until salt and sugar dissolve. Cool completely before using.
- Prep the Turkey: Remove giblets, then place turkey breast in a pot or brine bag with the chilled brine. Submerge fully.
- Brine Time: Refrigerate for 2–4 hours.
- After Brining: Remove turkey, rinse under cold water, and pat dry thoroughly.
- Cook: Season with your favorite rub or try a turkey injection for extra flavor, then cook as desired.
Expert Tips
- Frozen Turkey Breast: You shouldn’t brine a completely frozen turkey breast; it needs to thaw first so the brine can properly penetrate the meat.
- Pre-brined Turkey Breast: Avoid using a pre-brined roast as it’s already packed with salt, and adding more will result in an overly salty bird.
- Salt Recommendation: Kosher salt is the best choice for brining since it’s affordable and won’t leave a metallic aftertaste.
- Cool The Brine: Always cool the brine completely before adding the turkey to prevent bacteria growth. It’s ideal to let the brine sit for about an hour, then refrigerate it for another hour before use.
- Brine Time: Stick to the recommended brining time. Over-brining will make the meat mushy and overly salty.
More Turkey Recipes
Here are a few more turkey recipes to amp up your holiday turkey breast:
Turkey Breast Brine
Infuse your holiday turkey breast with rich, savory flavor using this garlic and herb brine. Perfectly seasoned with fresh herbs and garlic for juicy, tender, and aromatic results.
Servings: 1 Use
Calories: 74kcal
Cost: $2
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Ingredients
- 1 gallon water (*Note 1)
- ¼ cup kosher salt
- 1 bunch fresh thyme or rosemary
- 5 cloves garlic, smashed
- 1 tbsp black peppercorns
- turkey breast, any size
Instructions
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Add all the ingredients to a large stock pot and heat over high heat, stirring occasionally, until the salt is dissolved. Remove from the heat and let the brine cool. (*Note 1)
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Place the turkey breast in the stock pot (or brining bag) and refrigerate up to 4 hours (*Note 2)
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Remove the turkey from the brine and rinse with cold water to remove the excess salt. Do not skip this step. Pat dry with paper towels.
Notes
Note 2 – Do not brine for longer than advised. The meat will become mushy AND will be over-salted.
Nutrition
Calories: 74kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 56973mg | Potassium: 289mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 247IU | Vitamin C: 16mg | Calcium: 377mg | Iron: 3mg
