Should I Brine a Boneless Turkey Breast? The Complete Guide

This simple brine for turkey of salt, sugar, and fresh herbs is super simple and versatile–you can also use it with pork or chicken. It’s perfectly scaled for a turkey breast or two but can be easily adapted to a whole turkey. Best of all, with this recipe, you won’t be throwing a lot of extra ingredients away because each ingredient serves a real purpose. Read on for lots more brining tips!

More turkey brining tips and tricks:

• Plastic containers with a cover that you can find in the home storage area of most home improvement or department stores such as Target or Walmart are great for brining whole turkeys. They may even fit in your dishwasher to clean and sanitize them when you’re done brining the turkey.
• Avoid using a cooler to brine a whole turkey unless you are SURE you can keep the temperature at a safe temperature BELOW 41 degrees. The danger zone for bacterial growth is between 41 and 135 degrees.

Because turkey is so lean, it needs help to keep it from drying out. Brining a turkey is a simple process that helps it stay juicy and moist. Scientifically, a low-concentration salt solution increases protein solubility, triggering its ability to become altered. The brine helps dissolve some of the muscle fibers, which helps reduce the meat’s toughness. During brining, the moisture is slowly drawn into the protein. After brining, the turkey starts with more liquid than when it started, so the result is more juicy and moist. Because the turkey absorbs some of the salt, brining also works to season it deeply. IMPORTANT! Ensure the turkey you’re using has not been injected with brine or other flavoring solution.

Brining is meant for moisture, while a marinade is meant for flavor. Marinades generally contain an acid, while salt does all the work in a brine.

Sugar does not do a lot to flavor the meat but promotes better skin browning.

The general rule of thumb for how long to brine a turkey depends on the weight, but it’s generally one hour per pound. Therefore, a 12-pound turkey would need 12 hours. An 18-pound turkey would need 18 hours, etc.

Yes. You can use dried herbs, but if using dried, you’ll need to apply some heat to get their flavoring ability started. Place them in a cup of water in a small saucepan on the stove and bring it to a boil. Alternatively, place in some water and heat in the microwave.

Generally, you want four tablespoons of salt (1/4 cup) for each quart (4 cups) of water.

Ingredient Notes and Substitutions:

• Hot Tap Water: If you can get your tap water hot enough, there’s no need to boil your brine. When I’m at the home of one of my personal chef clients, I don’t have a lot of time, so boiling water and then cooling it with ice cubes they may not have, or I would have to purchase, is out of the question. >>You should never pour hot brine over a raw turkey because it promotes bacteria growth, and you can start to “cook” the turkey.
• Sugar: I use regular granulated sugar because it’s inexpensive, but you could also use light brown sugar, turbinado or coconut sugar in this simple brine for turkey.
• Kosher Salt: Kosher salt is ideal in brines because it’s generally very pure and has no additives–nutritional or otherwise. Regular table salt often has iodine, and sea salt is more expensive. The added iodine is not a big deal, but keep in mind table salt has smaller granules/crystals, so it’s a good idea to use 1/3 less.
• Black Peppercorns and Fresh Herbs: According to the Serious Eats argument that aromatics do little to impact the flavor of the meat, they do help flavor the skin. Therefore, if you still have them in your herb garden or don’t mind purchasing them, a few aromatics do serve a purpose.

• Start with hot tap water. Run your faucet until the water gets as hot as it will get, then measure 8 cups into a large bowl. Eight cups is also two quarts, four pints, or 1/2 gallon.

• Add the salt and sugar. (The water will be very cloudy.)

• Then start whisking!
• Keep whisking until the water clears and the salt and sugar have dissolved.

• Before adding the herbs and black peppercorns, grab your rolling pin and vigorously crush them to release their flavor. They should become very aromatic.

• Toss the herbs and peppercorns into the turkey brine solution.

• Slip the turkey breast into the brine and refrigerate covered or uncovered for up to 4 hours. An average boneless turkey breast half will be between two and three pounds. The general rule of thumb for how long to brine a turkey depends on the weight, but it’s generally one hour per pound. I usually go a little longer on a breast because white meat can be so dry.

• That’s it! Blot the turkey breast dry before cooking it or storing it.
• If you want crispy skin, let the turkey breast sit in the refrigerator uncovered overnight.

How to Brine and Smoke a Turkey Breast

FAQ

Do you have to brine a boneless turkey breast?

Since turkey breast meat can sometimes be dry, I highly recommend taking the extra step to brine it first.

Is it worth brining a turkey breast?

Is brining a turkey worth it? Yes! Brined turkeys are so much more flavorful and juicy than non-brined birds. Brining a turkey isn’t difficult, but it does take a little time, so plan ahead and you’ll be set.

How do you brine a deboned turkey?

Mix water, salt, brown sugar, Worcestershire sauce, garlic, and pepper together in a food-grade bucket or container large enough to hold your turkey. Carefully submerge turkey in brine. Cover and store in the refrigerator. Soak for two days before smoking or roasting.

Should I brine my boneless skinless chicken breast?

Brining the chicken breast helps the meat retain moisture during cooking. Drying the breast well before grilling leads to quicker browning.

Should you brine a boneless turkey breast before cooking?

For best results, you should brine turkey breast for 12 to 24 hours before cooking it. When you brine a boneless turkey breast, it helps the meat come out juicy and tender. The salt in the brine helps the liquid soak into the meat, which tenderizes it and adds moisture. If you add other spices to your brine, the meat comes out even more flavorful.

How long should you brine a turkey breast?

The recommended brining time for a turkey breast is: It’s important not to brine for longer than 24 hours total, as the meat can become too salty. 12 hours is ideal for getting perfectly seasoned, juicy meat. This easy brine recipe works great for a 5-7 pound bone-in turkey breast: Brine Ingredients: Instructions:

Why do you brine a turkey breast?

More moist, juicy meat – Brining helps turkey breast retain moisture, preventing it from drying out as it cooks. The salt helps denature proteins so they can hold onto more water. More seasoned flavor – The salt deeply seasons the meat, while aromatics provide extra flavor. Spices and herbs in the brine get pulled into the turkey as it soaks.

How much salt do you need to brine a turkey breast?

Use 1/2 cup kosher salt per gallon of water. Table salt is too fine and will make the brine overly salty. Can you brine a turkey breast overnight? Yes, brining a turkey breast for 12-24 hours is recommended for best results.

Should you rinse a turkey breast After brining?

Rinse and pat dry: After brining, it’s important to rinse your turkey breast under cold water to remove any excess salt. You’ll also want to pat it dry before cooking, this helps to achieve that perfect, crispy skin once it’s cooked. Keep it cool: Always make sure your brine is cooled down before adding your turkey.

Can You brine a frozen turkey breast without thawing?

You can brine a frozen turkey breast without thawing first. But for the most even brining, thaw it before submerging in the brine. The brine will penetrate much better when the meat isn’t frozen solid.