How Long To Brine A Boneless Turkey Breast

How to Make – The Steps

Generally speaking, I prepare a turkey breast once a week or more. I am not a fan of deli meats. Making a turkey myself and using the sliced breast for sandwiches is something I would much rather do.

Brine is an additional step in the process, but I assure you it is time well spent. Simply:

  • Mix the sugar and salt in a gallon of water in a big pot or Ziploc bag until they dissolve.
  • Add the fruits, herbs and peppercorns.

How Long To Brine A Boneless Turkey Breast

  • Add the turkey to the brine. Cover the pot. If using a Ziploc bag, place it in a different bowl just in case something leaks.
  • 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.
  • Rub butter over the top.
  • Season well with salt and pepper and some fresh rosemary.
  • Bake for 30 to 45 minutes at 400 degrees, or until the temperature on an instant-read thermometer reaches 165 degrees.

How Long To Brine A Boneless Turkey Breast

How to Store Leftovers

Having this turkey on hand makes it perfect for sandwiches, casseroles, or any other weekday meal I decide to make.

Turkey leftovers can last up to four days in the refrigerator if stored in an airtight container. Rewarm in the microwave in 30-second bursts or on the stovetop over medium heat.

To freeze, slice the turkey and place it on a baking sheet covered with plastic wrap and lined with parchment paper. Freeze for one hour. Move to a Ziplock bag, firmly close, mark, and date, then freeze for a maximum of three months.

Hiccup in the Plan

The grocery stores in my area were only stocking boneless roasts with white and dark meat when I made the decision to work on this recipe post before the fall holiday season. I’ve tried these before, but I wasn’t pleased with the outcome. Since dark and white meat require different cooking and handling techniques, I purchased two roasts, removed the dark meat from each, and put it aside for a later meal. I then followed the recipe as directed, combining the white meat from both roasts into a single netting that kept everything together. Love it when a plan works out;-).

In a small bowl, mix together all of the dry seasonings and the softened butter. Don’t rinse the brine off after removing the turkey from the brine; instead, let it drip off as much as possible. Lay the turkey onto the baking dish or sheet pan that you intend to use for cooking. Now is the time to use your hands, the greatest tool in the kitchen: tiny scoops of the seasoned butter, pressed into the layers of turkey meat inside the netting. To gain better access to the turkey and to ensure that all of the butter is inside, open the ends of the netting. Leaving the roast skin side up on the baking pan, evenly coat the outside of the roast with the remaining butter.

Place an oven safe thermometer into the center of the roast and take it out when it reaches 160 degrees. If you do not have a thermometer, check the turkey packaging for its weight and length of time recommended for safe cooking. Generally, roasts between 3-5 pounds will take between an hour and 15 minutes to an hour and 45 minutes to fully cook. Having a thermometer is the best way to ensure that the meat is cooked perfectly though. They run between $10-$20 on Amazon, so if you are in the market for one, this might be a good time to make the purchase!

A modern take on the traditional holiday cranberry sauce is this Cranberry Awesome Sauce. Consider it the less sweet, fresher, and lighter cousin. Olive oil, sherry vinegar, a little honey, salt, and fresh cranberries, orange segments, garlic, parsley, and oregano are all drizzled over the mixture. Easy and refreshing, all you have to do is combine everything in a bowl and enjoy! It adds a ton of flavor and helps counterbalance the richness of meats and starchy sides. Try my Drunk as a Sailor Turkey Gravy to up the “richness” factor even further.