Brined Boneless Turkey Breast – So juicy!

Make the most succulent brined boneless turkey breast! This easy recipe is ideal for your festive feast and will delight your entire family.

Course Main Course

Cuisine American

Diet Low Fat, Low Lactose

Prep Time 40

Cook Time 50

Brining time 12

Servings -5 people

Calories 502kcal

Author Adina

Salt solution: Pour the hot water (from the tap) into the pot. Add the salt and stir to dissolve.
8 ½ cups water / 2 liter + ¾ cup fine sea salt / 225 g
Fill the dried herbs and the chili flakes into a tea bag and close the bag with kitchen twine. If the bay leaves fit in the bag, you can also stick them in there; otherwise, place them in the pot.
1 tablespoon rosemary + ½ tablespoon thyme + ½ tablespoon oregano + 2 bay leaves + ½ teaspoon red pepper flakes
Simmer brine: Add the tea bag to the water and bring everything to a boil. Turn down the heat and simmer the brine for 20 minutes.
Cool: Remove from the heat and let cool for 20 – 30 minutes. Discard the tea bag and the bay leaves. Add apple juice to the brine.
4 cups apple juice / 1 liter

Place the meat into a bowl. Cover the meat with the brine; the breast should be submerged in the liquid.
2.5 lbs boneless skinless turkey breast / 2.2 kg
Brine: Cover the bowl with plastic wrap and refrigerate for about 12 hours. Remove the meat from the brine and bring it to room temperature before roasting (20-30 minutes).

Preheat the oven to 325°F (160°C).
Dry the meat thoroughly using paper towels. Rub it with the butter over the top and sprinkle it with the spices.
2 ½ oz butter + 1 tablespoon poultry seasoning
Roast for 45-50 minutes or until the internal temperature measured with a meat thermometer reaches 160°F (71°C) (Note 5).
Let the turkey rest for 10-15 minutes before serving; during this time, the internal temperature will reach 165°F (74 °C).

Meat: Boneless turkey breast with the skin on works, too. If using bone-in meat, you might need to increase the roasting time; ensure that the meat has reached a safe internal temperature (165°F/74 °C).
Butter: It's better to use unsalted butter since the meat already has salt from the brining process.
Seasoning: Use your favorite poultry seasoning or dry rub, preferably one that doesn’t contain salt.
Salt: I used fine sea salt. If using kosher salt, which is coarser, add 2 extra tablespoons.
Cooking time: Typically, it takes about 25 minutes per pound (450 g) at 325°F/160°C. Remove the meat just before it hits the safe internal temperature of 165°F/74°C. As it rests, the turkey breast will continue to cook a bit more and be perfectly done.