Published: by Wendie · 13 Comments
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Brined Garlic Herb Turkey Breast is the perfect centerpiece for any holiday gathering. With juicy, herb-infused turkey and a delightful garlic aroma, it’s sure to have everyone's mouth watering.
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Thanksgiving turkey season is quickly approaching. This simple brine makes the turkey breast more flavorful and adds moisture. Any extra leftover turkey breast that you have from this would be amazing on theseLeftover Turkey Sandwiches, with somePumpkin Pie Bitesto finish it off!
Why this recipe works
Brined Garlic Herb turkey breast has the most succulent and flavorful and does perfectly with my Garlic Roasted Mashed Potatoes. Making roasted turkey breast is easier and faster than making the whole bird and more cost effective. In our house The white meat of the turkey is usually the most popular served with some Make Ahead Turkey Gravy.
Ingredients for Brining a Turkey Breast
- Turkey breast: I used 2bone-in turkey breast, about 3 pounds each.
- Water:warm waterhelps dissolve the salt.
- Salt: iodized salt,kosher saltor sea salt work nicely.
- Sugar: a hint of sweetness helps balance the saltiness
- Herbs de Provence: Typically, this is a mixture of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, andbay leaves. This is optional but provides nice flavor.
- Butter: use softened unsalted since you're adding salt already
- Garlic: mincedgarlic clovesprovide fantastic flavor
- Herbs: fresh, finely chopped rosemary and thyme
How to Brine a Turkey Breast
- Step 1: In alarge bowladdwarm water, salt, sugar, andherbes de provence, whisk and let cool. Add the turkey breast into the turkey brine andmarinatein the brine.
- Step 2: Remove the brine from the bowl.
- Step 3: Place acooling rackon abaking sheetandplace turkeybreasts on the rack,breast sideup.
- Step 4: In asmall bowl, add softened butter, garlic, andfresh herbsand mix until combined.
- Step 5: Rub butter all over the turkey breast and under the skin.
- Step 6: Bake until theinternal temperaturereaches 164 degrees. Remove from oven and let theturkeyrestatroom temperaturebefore slicing and serving.
Recipe Tips
- Insert yourmeat thermometerinto thethickest part of the breastwhen checking the temperature.
- For an even moreflavorful turkey, you can use agarlic herb butterinstead of regular butter. You may want to reduce the amount of minced garlic if you choose this route.
- Thebest wayto storeleftover turkeyis in an airtight container or plastic bag in the fridge for up to 4-5 days.
- Using ahigher temperaturewhen roasting, then reducing the temperature helps give you thecrispy skinand tender juicy meat inside.
- If usingboneless turkey breast, you may need to adjust thecooking time.
Recipe Faq's
What are the benefits of bringing a turkey breast
Using awet brine brings plenty ofdelicious flavor to your turkey and helps make it super moist. Plus, using salt in your brine helps break down the muscle fibers in a turkey breast, making it even more tender and helps ensure that every bite of your turkey breast is nice and juicy.
How do I know when my turkey is done?
Use ameat thermometer to ensure that your turkeybreast meat
reaches a safe internal temp of164F before removing it from the oven to let rest. Keep in mind that the breasts may roast a little more or increase in temperature as they rest.
Do I need to rinse my brined turkey?
You don't need to rinse your turkey breast unless you brined it for too long. Then you can run it under cold water.
How long to brine a turkey breast?
Brine turkey [breast] for at least 8 hours but preferably overnight for best flavor.
Will this work for dark meat?
Sure, you can use turkey thighs or even turkey legs if you prefer.
Sides dishes to go with Thanksgiving dinner
- Southern Cornbread Dressing with Sausage
- Homemade Cranberry Sauce
- Corn Pudding Casserole
- Honey Garlic Roasted Carrots
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Brined Garlic Herb Turkey Breast
Wendie
BrinedGarlic Herb Turkey Breastis the perfect centerpiece for any holiday gathering. With juicy, herb-infused turkey and a delightful garlic aroma, it’s sure to have everyone's mouth watering.
4 from 10 votes
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Prep Time 10 hours hrs
Cook Time 1 hour hr
Total Time 11 hours hrs
Course Entrees
Cuisine American
Servings 6
Calories 224 kcal
Ingredients
- 2- 3lb half bone-in turkey breast
- 10 cups warm water
- 2/3 cup salt
- 2/3 cup sugar
- 2 tablespoons Herbes De Provence optional
- 8 tablespoons butter, softened
- 3 garlic gloves, minced
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
Instructions
Pour warm water into a large bowl and add salt, sugar and herbes de Provance and whisk until combined. Let cool.
Once water is cool add turkey breast cover with plastic wrap and refrigerate for 8-10 hours or overnight.
Place a cooling rack on a baking sheet and remove turkey from brine and place on top of rack. Pat dry the turkey with paper towels as much as possible.
Preheat oven to 450 degrees
In a small bowl add softened butter, garlic, rosemary and thyme and mix until well combined.
Rub the butter mixture all over turkey breast making sure to get under the skin.
Pour 1 cup of water in the bottom of your baking pan to help prevent the butter from from smoking. Place the tukey pan in the center of your oven. Bake turkey for 20 minutes then reduce heat to 350 degrees and bake another 45-55 minutes or until turkey breast reaches 164 degrees.
Remove from oven and tent with foil to let rest 15 minutes slice and enjoy!
Notes
Store leftover turkey is in an airtight container or plastic bag in the fridge for up to 3-4 days.
If using boneless turkey breast, you may need to adjust the cooking time.
Nutrition
Serving: 6ServingsCalories: 224kcalCarbohydrates: 12gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 884mgSugar: 17g
Keyword brined turkey, thanksgiving, turkey
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Reader Interactions
Comments
WendieNo, I don't but you certainly can if you wish.
- Beverly
You don't rinse the turkey after removing from the brine?
- Wendie
This recipe isn't for a whole turkey
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