Brined Roast Turkey Breast Easiest Recipe Ever 

This Turkey Breast is wet-brined overnight, basted in butter, and roasted to perfection. This brined roast turkey breast is Thanksgiving perfection!  

– 8 cups water – ½ cup kosher salt – ½ cup brown sugar – 8 cloves garlic  – 1 cinnamon stick – ¼ cup sage  – 2 sprigs rosemary – 2 lemon – 1 orange – 4 cups ice – 2 medium onion – 4 cloves garlic – 5 pound turkey breast – 1 teaspoon salt – 1 teaspoon pepper – 8 tablespoon butter – 1 cup chicken broth



Put water in a big pot and boil. Peel the orange with a potato peeler or knife and split it in half. Cut and juice the lemon in half.   


You can add juiced lemon and orange halves, orange peel, lemon juice, and orange juice to the brine to add taste. Let cool fully. To accelerate, add 4 cups of ice to the brine.   


I used my instant pot. Put the turkey breast in the chilled brine, submerging it. Another pot of water may be needed to weigh it down.   


I covered the pot with plastic wrap, a plate, and a pot of water. Since the brine and turkey topped the pot, this worked for me.   


Plastic-wrapped bricks or rocks are another possibility. Make room in your fridge to store it overnight or for 12 hours.  


Turn on your oven to 350℉. Pat the turkey breast dry with paper towels after brining. Before patting the turkey dry, rinse it thoroughly to eliminate excess salt.  


In a large metal roasting pan, lay the turkey breast on top of the quartered onions and smashed garlic. Be liberal with salt and pepper on both sides.   


Baste the turkey with melted butter, saving the rest for basting. Add chicken broth to pan. Wrap the roasting pan in aluminum foil and bake.   


Roast for 1 hour or until golden brown, removing aluminum foil after 1½ hours. When a meat thermometer hits 165℉ in the thickest portion of the breast, it is done.  


Let the turkey breast sit on a dish or cutting board for 15 minutes before slicing. Skim fat from pan drippings if needed. Place the pan on medium-high heat.   

Baked Ziti Recipe Step by Step Guide 

Also See