Best Brined Turkey Breast

Best Brined Turkey Breast

You've heard about brined turkey, now give it a try. This turkey breast is flavorful, moist and delicious!

Prep Time



Total Time






cups water
cup salt
cup sugar
bone-in whole turkey breast (4 to 6 pounds), thawed if frozen
onion, cut into eighths
fresh rosemary sprigs
fresh thyme sprigs
dried bay leaves
tablespoons butter or margarine, melted
cup dry white wine or Progresso® chicken broth (from 32-oz carton)
  1. In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  2. Heat oven to 325ºF. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
  3. Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
  4. In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
  5. Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165ºF.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Brining is the process of immersing a turkey in a saltwater bath overnight, which draws water into the cells of the turkey so it stays juicy when cooked.
If you don’t have cheesecloth, you can baste the turkey with the butter and wine mixture after about an hour of baking and every 30 minutes after that until the turkey is done.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 180 ),
  • Total Fat 20 g
    • (Saturated Fat 9 g,),
  • Cholesterol 140 mg;
  • Sodium 600 mg;
  • Total Carbohydrate 1 g
    • (Dietary Fiber 0g,
  • Protein 43 g;
Percent Daily Value*:
    • 6 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.