If you are hosting a smaller Thanksgiving, this turkey breast recipe is the perfect solution. We will be using the same technique of brining that I use in my Roast Turkey Recipe – a recipe that I have used for about a decade. That recipe for a whole turkey came to me courtesy of my brother’s mother-in-law. And it is absolutely perfect. If you are nervous about cooking a turkey breast, take a deep breath and print out this recipe. It doesn’t have to feel intimidating. These are easy-to-follow steps and you are sure to turn out the perfect roast turkey breast. You need to buy your turkey breast at least three days before you plan on eating it. You need time to thaw it as well as time to brine it. If you would like to use your crockpot instead, use my Crockpot Turkey Breast recipe.
What Size Turkey To Buy
The rule of thumb for turkey is one pound per person. So if you are having a small dinner party, like seven people or less, this bone-in turkey breast recipe is perfect.
Storing and Reheating Leftovers
Store any leftover turkey breast in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until heated through. I have many great recipes for leftover turkey to try as well. If you are pressed for time, you can fill a bucket with cold water, add the turkey breast (still in its packaging), and change the water every 30 minutes. During this process, the turkey can remain on the countertop. Using the water method, it will take about five hours to thaw an eight-pound turkey breast. This turkey breast brine recipe takes the process a step further. We add black tea, brown sugar, and lime juice, which deepens the flavor of our final turkey. As far as how long to brine a turkey, I recommend for at least 8 hours but no longer than 24 hours. While you might be tempted to skip the brining, I urge you not to. In fact, one time I forgot about the turkey in the oven, cooking it about an hour longer than I was supposed to, and the turkey was still moist and delicious.
Combine the water, salt, and brown sugar in a large Dutch oven or reusable container that is big enough to hold your turkey breast. Whisk until the sugar and salt dissolve to create the base of your brine mixture. Juice the limes into the turkey breast brine mixture, then put the remainder of the limes into the brine mixture. Add the tea bags and stir to combine. Add in the thawed turkey, making sure that it is at least 90% covered by the liquid. Place the Dutch oven or container in the refrigerator for at least 8 hours but no longer than 24 hours. When you are ready to roast the turkey, remove it from the refrigerator. Rinse it, pat it dry, and set it aside.
The best way to know exactly when your turkey is done cooking is to use an instant-read meat thermometer like the one linked below. According to the USDA, here is the timetable breakdown for turkey breasts based on size:
2 to 3 pound turkey breast half: 50 to 60 minutes 4 to 6 pound turkey breast whole: 1 1/2 to 2 1/4 hours 6 to 8 pound turkey breast whole: 2 1/4 to 3 1/4 hours
If you make this roast turkey breast recipe or any of my other recipes, I’d love for you to come back and let me know! Additionally, I show you how to take the turkey drippings and turn them into a savory delicious gravy in a matter of minutes.
These Instant Pot Mashed Potatoes turn out perfect and creamy every single time. (You can easily cut the recipe in half!) Homemade Cranberry Sauce is so easy to make and way better than the canned kind. Is there anything better than Roasted Brussels Sprouts with Bacon? I think not. This is the absolute perfect Pumpkin Pie recipe.
