Simple Brined Turkey Breasts


  • 1/2 C. coarse salt (or 1/4 C. table salt)
  • 1 C. sugar
  • 1 C. water
  • melted butter


  1. 1. Combine the salt, sugar and water in a small saucepan.
  2. 2. Bring to a boil to dissolve the sugar and salt. Cool slightly.
  3. 3. Pour mixture into a large glass or plastic bowl (not metal). Add 3 C. cool water.
  4. 4. Submerge a large turkey breast in the mixture. (Allow about 150 grams/person.) The breast should be covered with water. If it’s not covered, or if you’re using two breasts, you may need to mix up another batch.
  5. 5. Put into the fridge for 1-2 hours, not longer! If the weather is cool, and your fridge is full, set it outside.
  6. 6. Drain and rinse. If you’re prepared to bake it now, pat the breast dry and brush it with melted butter or margarine. Heat the oven to 325° F (165° C) and bake for 20 minutes per pound or per 500 grams, brushing occasionally with chicken broth (or bouillon dissolved in water). A meat thermometer is the perfect utensil to use when baking a turkey or turkey breast. Insert it into the fullest part of the breast. The temperature should be at least 165 ° F (75 ° C) to be safely cooked. As with a whole turkey, the breast can get too brown and dry out. If it seems to be getting too brown, cover loosely with foil and finish baking. Let set for 10-15 minutes before slicing.
  7. 7. As mentioned in the recipe for Homemade Stuffing, I like to set the turkey breasts on a bed of fresh sage leaves set on top of the stuffing. This gives flavor to the turkey and keeps the stuffing moist.

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