A few years ago, I decided to change up my Thanksgiving dinner a bit. I was watching Let’s Talk Turkey on the Food Network, which happens to be my absolute favorite week of the year, and saw someone (I cannot remember who for the life of me) brine a turkey before they roasted it. My life was changed forever. That is all I can say about it. Life changing. I don’t know about how things are at your house, but at mine, turkey usually is on the back burner. The sides are what people ooh and ahh over. On this particular year, I was carving the turkey in the kitchen and getting everything ready and everyone was standing at the island picking at the turkey. Before I knew it, most of the turkey was gone before I even got it on the table. This turkey was the moistest, juiciest turkey that I have ever eaten. It was so good that this year the star of my Thanksgiving table was the turkey.
For the most part, I make a turkey breast at least once a week. I am not a fan of deli meats. I would much rather make a turkey myself and use the sliced turkey breast for sandwiches. Even though brining is an extra step in the process, I promise you that it is worth the time. A brine is a solution of salt and water that adds moisture and flavor to meats. I like to use a salt and sugar combination with fresh herbs and citrus but there are endless possibilities to flavor and tenderize whatever you are brining. So how much time are we talking about? The general rule is 1 hour per pound, but I like to brine overnight when I can. But a lot of the time I stick it in the brine first thing in the morning then roast it off late in the afternoon. The other rule is 1 cup of salt per 1 gallon of water. You will know that you have enough salt if a raw egg floats in the water.
1 cup salt
1 cup brown sugar
1 orange, sliced
2 lemons, sliced
10-15 peppercorns
a few sprigs of fresh rosemary
1 gallon water
In a large pot or Ziploc bag, dissolve the salt and sugar in a gallon of water. Add the fruits, herbs, and peppercorns.
Whisk the salt and sugar until it is dissolved.
Add the turkey to the brine. Cover the pot. If you use a Ziploc bag, put it in another bowl in case there is some leakage.
Put the pot in the fridge. Let the turkey sit in the brine for 4-24 hours.
Take the turkey out of the brine. Rinse the turkey off and pat dry.
Pour some olive oil over the top. Rub it in.
Season well with salt and pepper and some fresh rosemary.
Bake at 400 degrees for 30-45 minutes. Or until a thermometer reads 165 degrees. I love to have this turkey or chicken around to use in sandwiches, casseroles, or whatever I feel like eating during the week.
Do you brine? I would love to hear what you use to make your brine solution. Share with the class in the comments sections.
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I’m convinced! Turkey breasts are less costly and easy to get (they are on sale at Whole Foods Market as we speak). I’ll take the extra step to brine and move turkey up on my list of items to make. Fessing up here, I usually find them a little boring so this will be great.
I’m definitely not a fan of dried up white turkey meat! I always brine my turkey breasts. I just use Alton Brown’s brine recipe, which includes vegetable stock, brown sugar, salt, peppercorns, candied ginger, and other stuff which I can’t remember.
that sounds good… I love how easy it is to change the flavors in the brine and make something new every time.
We started brining our turkey a few years ago, too. It makes all the difference in the world! I never thought about doing it with just the breasts. On my to-do for this week.
Hi Bree! I just came across your blog through a friend who “liked it” on Facebook. I’m really enjoying reading your recipes! Ironically, last night I made turkey legs for my fiance (with stuffing–we can’t wait for Thanksgiving!) and I brined the turkey for the first time. I used water, brown sugar, sea salt, celery seeds, thyme, sage, and peppercorns. I let the legs soak overnight and baked them at 325 for 1.5 hours. I have to say, those were the best turkey legs I’ve ever had! I’ll definitely have to try to make the brine with citrus juice like you did to try a new flavor.
Brining is the way to go. It makes such a huge difference. Glad that you like it!
I’ve been researching brines and which one I wanted to use…this one is it! Looks delicious!! I stalk you regularly and can’t wait to make your biscuits in the jars as well!! YUM!
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Great! Don’t just stalk! Say hi.
Hi Bree! I am brining turkey for the first time and I’m excited to try your recipe! I have (2) 5-lb turkey breasts. Is the recipe above enough to brine both turkey breasts or should I double it? This is my first time hosting thanksgiving and I’m a little nervous about the turkey! Thanks for your help!
As long as there is enough liquid to cover, you should be fine.
One of the greatest brines I’ve done is with a mixture of water and beer. It’s best to use a lager, since they’re malty and add a touch of sweetness. Then add your usual spices to the liquid (salt, pepper, garlic, onion, poultry seasoning, whatever). Most amazing turkey ever!
that sounds delicious. I will have to try it.
Hi Bree-
I really want to brine my turkey for thanksgiving this year–my first time making the turkey–and I really love the recipe you used on your turkey breast above. If I’m making say a 14 lb. bird how much of the brine solution + water do I need?
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I would probably double it, you need enough to cover the turkey.
Ok mil does not like rosemary any other herbs I could try that would go well with the citrus? My father in law suggested I use a bag of some sort to cook the turkey in this year but I know brining is the way to go.
thyme and bay would be great.
WhEn baking do I need to slice the turkey breast in half or can I bake whole?
Bake whole.
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