If you want a reliable way to make a juicy, flavorful turkey breast, this oven-roasted brined turkey breast recipe delivers. Brining the turkey before roasting helps it stay moist and tender, while oven roasting creates a golden, crispy skin. Whether you’re preparing a holiday meal, a family dinner, or a special weekend feast, this turkey breast is easy to make and full of flavor. Follow the steps below for a tender, juicy turkey that will impress your guests.
This brined turkey breast pairs well with many main dishes and sides. If you enjoy brined poultry, try other recipes that use the same technique to keep meat moist and flavorful.
Why You Will Love This Roasted Brined Turkey Breast Recipe
- Brining locks in moisture so the turkey breast stays juicy during roasting.
- Salt and seasonings penetrate the meat for deeper flavor.
- The finished turkey is tender, juicy, and full of savory herb flavor.
- Uses simple pantry staples and a few fresh herbs—no fancy ingredients required.
- Perfect when you don’t need a whole turkey, ideal for small family meals or holidays.
- Leftovers work wonderfully in sandwiches, salads, or wraps.
What Is Brined Turkey Breast?
Brined turkey breast is turkey that has been soaked in a saltwater solution before cooking. The brine seasons the meat and helps it retain moisture, making the turkey less likely to dry out while roasting.
Ingredients Needed
For The Brine
- Water: 4 cups.
- Salt: 3 tablespoons pink Himalayan or sea salt (see notes for kosher salt conversions).
- Peppercorns: 1 tablespoon mixed or black peppercorns.
- Fresh herbs: 2–3 sprigs each rosemary and thyme.
- Garlic: 3 cloves, smashed.
- Bay leaf: 1 bay leaf.
- Lemon: Zest of 1/2 lemon plus the non-zested half sliced.
For The Turkey
- Turkey breast: 3–4 pound bone-in or boneless turkey breast.
- Butter: 1 tablespoon butter or light butter for the herb rub.
- Fresh herbs: 1½ teaspoons each chopped fresh rosemary, thyme, and sage.
- Salt and pepper: Pinch of salt and 1/4 teaspoon cracked black pepper for the rub.
- Onion: 1 onion, sliced for the roasting pan.
- Broth: 1 cup low-sodium chicken broth or water for the pan.
- Garlic: 2 cloves crushed (optional).
- Bay leaf: Optional for extra flavor in the pan.
Brine Variations
- Citrus: Add orange slices and orange zest with the lemon for brighter citrus notes.
- Warm spices: Include a cinnamon stick and a few cloves or a pinch of nutmeg for a holiday twist.
- Fennel seeds: 1 teaspoon fennel seeds adds a mild licorice-like sweetness.
How To Make Brined Turkey Breast
Step 1 – Prepare the brine: In a large pot combine the water, salt, peppercorns, smashed garlic, bay leaf, lemon zest, and lemon slices. Warm over medium-low heat, stirring until the salt dissolves—do not boil. Allow the brine to cool to room temperature (or add a few ice cubes to speed cooling, reducing the initial water by the same amount).
Step 2 – Brine the turkey: Place the turkey breast in a large container or brining bag and pour the cooled brine over it, making sure it’s fully submerged. Cover and refrigerate for 8–12 hours for best results, or at least 6–8 hours if short on time.
Step 3 – Prepare the turkey for roasting: Remove the turkey from the brine, rinse under cold water to remove excess salt, and pat dry with paper towels.
Step 4 – Make the herb rub: Mix the butter with chopped rosemary, thyme, sage, cracked black pepper, and a pinch of salt. Rub the mixture thoroughly over and under the turkey skin for maximum flavor.
Step 5 – Prepare the roasting pan: Layer thick onion slices, fresh herbs, and garlic cloves in the bottom of the roasting pan or beneath a rack to elevate the turkey. Pour 1 cup low-sodium chicken broth or water into the pan to keep the meat moist while roasting.
Step 6 – Roast the turkey: Roast uncovered in a 325°F oven to crisp the skin. Roast times vary by weight (see next section for details).
Step 7 – Rest and slice: Let the turkey rest 15–20 minutes after roasting so juices redistribute. Slice against the grain for the most tender pieces.
How Long To Roast Turkey Breast
Roast at 325°F. For bone-in turkey breast, allow about 20–25 minutes per pound (a 3.5-pound breast will take roughly 1.5 hours) until the thickest part reaches 165°F. For boneless, plan about 18 minutes per pound (a 3-pound boneless breast needs about 1–1¼ hours). Use an instant-read thermometer to confirm doneness.
Serving Suggestions
Serve this oven-roasted brined turkey breast with classic sides for a satisfying meal. Here are some pairing ideas:
- Holiday sides: Cranberry sauce, stuffing, green bean casserole, or sweet potato casserole make a full festive plate.
- Potatoes: Mashed potatoes or roasted potatoes are a great match.
- Vegetables: Roasted Brussels sprouts, carrots, or green beans complement the turkey well.
- Leftovers: Use leftover turkey in sandwiches, salads, or wraps for quick meals the next day.
Expert Tips
- Brine time: Best brined 8–12 hours, but 6–8 hours still improves flavor and moisture.
- Baste occasionally: Basting every 30–40 minutes helps achieve a golden, flavorful skin.
- Rest before slicing: Resting locks in juices—slice after 15–20 minutes for best texture.
- Fresh herbs: Fresh herbs give the best aroma and flavor; dried herbs can substitute in a pinch (use about half the amount).
- Make gravy: Use pan drippings and broth to make a savory gravy.
- Thermometer: Rely on an instant-read thermometer to avoid overcooking—165°F is the target internal temperature.
- Manage browning: If the skin browns too quickly, tent loosely with foil for the final 20–30 minutes, then remove foil for the last 5–10 minutes to crisp the skin.
Storage Instructions
Store leftover sliced turkey in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
Frequently Asked Questions
Can I Use A Different Salt For The Brine?
Yes. The recipe uses 3 tablespoons pink Himalayan or sea salt. For Diamond Crystal kosher salt use about 4.5 tablespoons. If using Morton’s kosher salt, use 3 tablespoons since its grain is denser.
What If I Don’t Have A Roasting Rack?
Place thick slices of onion, carrot, or celery in the bottom of the pan to elevate the turkey for even cooking and added flavor.
More Recipes to Try Next!
- Juicy Brined Chicken Breast Recipe
- Cottage Cheese Mashed Potatoes
- Slow Cooker Shredded Chicken
- Homemade Gravy
- Turkey Stuffing Meatballs
- Air Fryer Chicken Bites
If you try this recipe, please leave a comment and rating letting us know how it turned out.
Oven Roasted Brined Turkey Breast Recipe
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Ingredients
For The Brine
- 4 cups water
- 3 tablespoons pink Himalayan salt or sea salt
- 1 tablespoon mixed or black peppercorns
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 3 cloves garlic, smashed
- 1 bay leaf
- zest of 1/2 lemon
- 1/2 lemon, sliced (use the non-zested part)
For The Turkey Rub
- 3-4 pound bone-in turkey breast (or boneless turkey breast)
- 1 tablespoon butter or light butter
- 1 ½ teaspoons chopped fresh rosemary
- 1 ½ teaspoons chopped fresh thyme
- 1 ½ teaspoons chopped fresh sage
- 1/4 teaspoon cracked black pepper
- 1 pinch of salt in butter
- 1 onion, sliced
- 1 cup low-sodium chicken broth or water
- 2 cloves crushed garlic, optional
- 1 bay leaf, optional
Instructions
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Prepare the brine: Combine brine ingredients in a pot and warm until salt dissolves, 5–7 minutes without boiling. Cool to room temperature or chill with ice (reduce initial water if adding ice).
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Brine the turkey: Submerge the turkey in the cooled brine in a container or bag and refrigerate 8–12 hours, or at least 6–8 hours.
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Prepare for roasting: Rinse the turkey under cold water and pat dry.
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Make the herb rub: Mix butter with herbs, pepper, and a pinch of salt, then rub over and under the skin.
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Set up the pan: Place onion slices and herbs in the pan to elevate the turkey or use a rack; add 1 cup broth or water to the pan.
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Roast: Roast uncovered at 325°F. Bone-in: about 20–25 minutes per pound. Boneless: about 18 minutes per pound. Roast until the internal temperature is 165°F.
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Rest: Let the turkey rest 15–20 minutes before slicing to keep it juicy. Slice against the grain.
Video
Notes
- Salt conversions: Use 3 tablespoons sea or pink Himalayan salt. For Diamond Crystal kosher salt, use 4.5 tablespoons. Morton’s kosher salt measures roughly 1:1 with sea salt, so use 3 tablespoons.
- Herb swaps: If fresh herbs aren’t available, use 1/2 teaspoon dried rosemary and 1/2 teaspoon dried thyme for the brine, and replace each chopped fresh herb in the rub with 1/2 teaspoon dried.
WW Points™: 1 point per serving (approximate).
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.