Brining turkey breast with fresh herbs and citrus infuses it with moisture and bright flavors, guaranteeing juicy results.
This recipe is perfect for a smaller holiday or Sunday dinner where you want flavorful, moist turkey without cooking a whole bird.
The method includes a simple brine with lemon, orange, rosemary, and thyme, then roasting to safe temperature for perfect tenderness.
Why You’ll Love This Recipe
- The brine adds moisture and acts as a flavor base, ensuring a juicy roast without drying out the turkey breast.
- Citrus fruits in the brine brighten the flavor and complement the savory herbs like rosemary and thyme.
- Roasting at a moderate oven temperature cooks the breast evenly while preserving tenderness.
Herb and Citrus Brined Turkey Breast
This herb and citrus brined turkey breast is juicy and flavorful, with a bright fresh herb and citrus brine that keeps the meat tender and moist during roasting.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 6
- Yield
- One 3-4 lb turkey breast
Ingredients
- 1 (3 to 4 lb/1.3 to 1.8 kg) bone-in turkey breast, skin on
- 6 cups (1.4 L) cold water
- 1/4 cup (60 g) kosher salt
- 1/4 cup (50 g) granulated sugar
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 garlic cloves, smashed
- 2 tablespoons (30 ml) olive oil
- Freshly ground black pepper to taste
Instructions
- Prepare the Brine In a large pot, combine cold water, kosher salt, and sugar. Stir until salt and sugar dissolve. Add lemon slices, orange slices, rosemary, thyme, and smashed garlic cloves. Chill the brine completely before use (about 30 minutes in the refrigerator).
- Brine the Turkey Breast Place the turkey breast in a large resealable bag or container. Pour the chilled brine over the turkey, ensuring it is fully submerged. Seal and refrigerate for 8 to 12 hours, preferably overnight.
- Preheat the Oven and Prepare Turkey Preheat your oven to 350°F (175°C). Remove the turkey breast from the brine and pat dry with paper towels. Discard the brine. Rub the turkey all over with olive oil and season with freshly ground black pepper.
- Roast the Turkey Breast Place the turkey breast skin side up on a rack in a roasting pan. Roast for about 50 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C), the safe minimum internal temperature for poultry.
- Rest and Serve Remove the turkey from the oven and tent loosely with foil. Let it rest for 15 minutes before carving. Resting allows juices to redistribute for moist slices.
Helpful Tips
- Use a food thermometer to ensure turkey reaches 165°F (74°C) internally for safe consumption.
- Do not reuse the brine as it has been in contact with raw poultry; discard safely.
- For extra flavor, gently loosen the skin and rub some olive oil and herbs under it before roasting.
- If you prefer, boneless turkey breast can also be used, adjusting cooking time accordingly.
Storage and Make-Ahead
Store leftover turkey in an airtight container in the refrigerator for up to 3 days.
Leftover turkey can be frozen for up to 3 months; defrost in the refrigerator before reheating.
Frequently Asked Questions
Can I brine the turkey breast for less than 8 hours?
For best moisture and flavor absorption, brine for at least 8 hours. However, a minimum of 4 hours can still improve juiciness.
Can I use other herbs in the brine?
Yes, herbs like sage, parsley, or oregano can be substituted or added according to your preference.
Is the skin necessary for the brine?
The skin helps protect the meat and keep it moist during roasting, but you can remove it if desired.
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