Brined and Roasted Turkey Breast Recipe -
Brined and Roasted Turkey Breast Recipe
  • READY IN 5+ hrs

Brined and Roasted Turkey Breast

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"Brining is a great way to enjoy a seriously moist and delicious turkey!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • COOK

    1 hr 15 mins

    5 hrs 15 mins


  1. To Brine: Combine Morton® Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the turkey breast in the brine until completely submerged. Cover and refrigerate for 5 hours. Remove the turkey breast from the brine, rinse inside and out under cool running water; pat dry with paper towel.
  2. To Roast: Mix the softened butter with the pepper. Place turkey breast on rack in roasting pan. Rub the seasoned butter under the breast skin. Brush the skin with the melted butter. Pour the 1/2 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey breast at 450 degrees F for 15 minutes, then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 15 minutes. Reduce oven temperature to 325 degrees F; continue to roast, rotating the pan once about halfway through cooking, until the * internal temperature in the deepest part of the breast registers 170 degrees F, 30 to 45 minutes longer*. Remove the turkey breast from the oven. Let stand 20 minutes before carving.
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  • Tips
  • *Internal temperature guidelines courtesy of USDA Food Safety Facts.
  • Do NOT brine turkey breast if it includes basting liquids that contain salt.
  • If pressed for time, use twice as much salt and sugar in the brine and cut soaking time to just 2 hours.
  • If you purchase a turkey breast with a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape.

Reviews More Reviews

Sep 15, 2009

I will never make a turkey breast (or whole turkey!) without brining it first. Seriously, this is the best way to make turkey incredibly juicy and delicious, and you can definitely vary the brine according to your taste or what you have on hand. I'm pro-brine!

Nov 15, 2006

This is awesome!! I added one lemon, orange and onion to the brine (cut in large pieces). Turkey was moist and delicious!! Definitely a keeper.


2 Ratings

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