If you’ve ever battled dry holiday turkey, this Turkey Breast Recipe is about to become your new secret weapon. A simple citrus-bourbon brine transforms lean turkey breast into unbelievably juicy, tender, and flavorful slices every time, making it your new go-to for Thanksgiving and cozy Sunday roasts.
This recipe was originally published on November 7, 2020. It was updated with new recipe information on November 19, 2025.
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Table of contents
Turkey breast has a reputation for being dry or forgettable, but this turkey breast recipe proves it can be anything but. With the help of a simple citrus-bourbon brine, the meat turns out exceptionally juicy, tender, and flavorful—no basting, babying, or complicated carving stress required.
What I love most is how manageable this recipe is for a busy holiday kitchen. The brine works its magic the day before, which means that when Thanksgiving chaos really kicks in—between juggling side dishes, greeting guests, and keeping little hands out of the dessert—you already have the most important part handled.
On roasting day, all that’s left is a quick pat-dry, a swipe of butter under the skin, and into the oven it goes.
It’s perfect for smaller Thanksgiving gatherings, Friendsgiving dinners, or any Sunday when you want something comforting without committing to a whole bird. And the leftovers? They make some of the best sandwiches, soups, and chilis of the season.
Why You'll Love This Roasted Turkey Breast Recipe
- Unbelievably juicy every single time — the citrus-bourbon brine locks in moisture so the meat stays tender, flavorful, and never dry.
- Holiday-worthy flavor with minimal effort — fresh herbs, orange zest, cloves, and peppercorns infuse the turkey with cozy, aromatic depth without adding extra work.
- Perfect for smaller gatherings — ideal when you don’t need (or want) to roast a whole turkey, but still want something special and centerpiece-worthy.
- Great for make-ahead prep — the brine happens the day before, giving you one less thing to juggle during the holiday kitchen rush.
- Leftovers you’ll actually look forward to — the slices stay juicy even the next day, making them perfect for sandwiches, salads, bowls, and easy lunches.
Ingredients and Substitutions
Before you get started, here’s everything you’ll need to make the most juicy, flavorful turkey breast you've ever had.
For the Easy Turkey Brine
- Split bone-in turkey breast (3.5–4.5 lbs) — bone-in turkey breasts stay naturally juicier and more flavorful, making them my go-to for this recipe. Choose a turkey breast labeled “natural” rather than “enhanced” or “self-basting,” which contain added salt solutions that can oversalt your brine. If needed, you can roast a boneless breast—just reduce the baking time accordingly.
- Kosher salt — The star brine ingredient. When dissolved in liquids, the salty solution infuses the breast with moisture, making it tender and juicy. I always use Morton kosher salt, but any other large-grained, high-quality kosher salt also works.
- Packed brown sugar — Adds subtle sweetness and caramel depth; dark brown sugar or pure cane sugar both make great swaps.
- Orange zest peels — Bring bright citrus flavor that carries through into the finished roasted turkey breast.
- Fresh thyme sprigs — Add fresh herbal aroma; if needed, substitute 1 ½ teaspoons dried thyme.
- Whole cloves — Lend warm, cozy holiday spice, adding a welcome celebratory element to the turkey.
- Liquid smoke — My "secret" for providing a touch of smoky depth without needing a smoker.
- Whole black peppercorns — infuse gentle heat and aroma into the brine.
- Orange juice — Adds sweetness and acidity; apple cider with a small splash of apple cider vinegar can stand in if you’re out.
- Bourbon — optional, but I always include it for the oaky, caramelly undertones it leaves behind once the alcohol cooks off.
- Water + ice (3 cups water + 1 quart ice) — The water works to dissolve the brine ingredients, and the ice cools the mixture so the turkey stays safely chilled as it soaks.
For the Roast Turkey Breast
- Onion — When cut into wedges, they add savory sweetness and moisture as the turkey roasts.
- Orange — Reinforces the bright citrus notes from the brine. I can't roast turkey without it!
- Fresh thyme sprigs — Deepen the herb aroma in the roasting pan, making your kitchen smell simply divine.
- Unsalted butter — spread under the skin for extra richness and beautiful browning.
- Salt + freshly cracked black pepper — simple, essential finishing seasoning.
How to Brine & Roast a Turkey Breast
This recipe comes together in a few easy steps, and the brine does most of the heavy lifting. Here's how to do it:
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Brine the Turkey
Step 1: Add the brown sugar, orange peels, thyme sprigs, black peppercorns, cloves, and salt to a large pot.
Step 2: Add the water, orange juice, and liquid smoke.
Step 3: Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.
Add the bourbon to the pot and simmer for 1 minute.
Step 4: Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
Step 5: Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.
Roast the Turkey
Prepare: Preheat the oven to 425°F and fit a 9x13-inch baking pan with a roasting rack.
Step 6: Scatter the onions, oranges, and thyme sprigs over the rack.
Step 7: Rinse the turkey with cool water. Pat the turkey dry with paper towels. Place the turkey on the oranges and onions in the roasting pan.
Spread the softened butter under the turkey skin. Sprinkle the turkey skin with salt and cracked black pepper.
Step 8: Roast the turkey (uncovered) for 40 minutes, rotating the pan halfway through the cooking time.
Reduce the heat to 375°F and roast the turkey for 55-65 minutes, or until the deepest part of the breast reaches 165°F.
Remove the turkey from the oven and let rest at room temperature for 10 minutes.
Carve the turkey and serve hot!
Chelsea's Recipe Pro-Tips
- Cool the brine fully before adding the turkey — warm brine can start cooking the meat and won’t keep the turkey at a safe temperature, so be sure it’s completely chilled.
- Brine for the full 24–36 hours — turkey breast is lean, and the longer brine time helps it pull in more moisture and flavor for the juiciest results.
- Rinse and pat the turkey very dry — removing excess salt and moisture helps the skin brown beautifully and keeps the meat from steaming.
- Spread softened butter under the skin — this small step boosts flavor and helps the skin turn golden and crisp.
- Use an instant-read thermometer — turkey breast varies in size, so cooking to 165°F at the thickest part is the most reliable way to get perfectly moist meat.
- Tent with foil if the skin browns too quickly — a loose foil cover protects the skin while allowing the turkey to finish roasting evenly without losing that beautiful texture.
- Rest the turkey before slicing — a short rest keeps the juices in the meat instead of running onto your cutting board, giving you tender slices every time.
How to Roast Turkey Breast in the Air Fryer
If you love crisp skin and a quicker roasting time, the air fryer is a fantastic option for this recipe. It still gives you juicy, tender meat—just in a more compact, efficient way.
- Preheat the air fryer to 350°F.
- Remove the turkey breast from the brine, rinse, and pat very dry with paper towels.
- Spread the softened butter under the skin and season with salt and cracked black pepper.
- Place the turkey breast skin-side down in the air fryer basket.
- Air fry for 25 minutes, then flip so it is skin-side up.
- Continue cooking for 30–40 minutes, or until the internal temperature reaches 165°F at the thickest part of the breast.
- If the skin needs more color, increase the heat to 375°F for the final 3–5 minutes.
Serving Suggestions
This turkey breast pairs beautifully with holiday classics and cozy seasonal sides. Serve it with Fresh Green Bean Casserole, Stuffing Balls, Sweet Potato Soufflé, Soft and Fluffy Dinner Rolls, Cream Cheese Mashed Potatoes, and Wild Rice Stuffing (or any of my many other Thanksgiving Recipes) for a full Thanksgiving-style spread.
Storage Directions
- Refrigerating: Store sliced turkey breast in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled slices in a freezer-safe bag or container for up to 3 months. Defrost it in the refrigerator overnight or in the microwave on very low heat.
- Reheating: Reheat covered in a 325°F oven or in the microwave on gentle heat—just until warmed through—to keep the turkey tender and juicy.
FAQs
Yes—just omit it and follow the recipe as written. That said, I always include the bourbon because once it simmers, it leaves behind warm, oaky, caramelly undertones that make the brine extra special.
Absolutely. This brine works beautifully for a full-size turkey. Brine for 24–36 hours and roast at 425°F for 45–50 minutes, then reduce to 350°F and roast for 10–12 minutes per pound, tenting if the skin browns too quickly, until the internal temperature reaches 165°F.
Use an instant-read thermometer and check the thickest part of the breast. Once it reaches 165°F, it’s ready. Turkey breast can dry out quickly, so temperature is always more reliable than time.
Save this Recipe for Later on Pinterest
More Holiday Main Dish Recipes
- Dijon Pork Tenderloin Marinade
- Maple Bacon Wrapped Pork Tenderloin
- Crispy Herbed Panko Chicken
- Instant Pot Bolognese Sauce
- Cheesy Stuffed Pasta Shells
If you liked and made this Roasted Turkey Breast Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
The Juiciest Roasted Turkey Breast
Ingredients
Easy Turkey Brine
- 3 cups water
- ½ cup packed brown sugar
- 3 2x3-inch orange zest peels
- 6-8 fresh thyme sprigs
- 6 whole cloves
- ½ cup kosher salt
- 1 ½ teaspoon liquid smoke
- 1 teaspoon whole black peppercorns
- 2 cups orange juice
- ⅓ cup bourbon
- 1 quart ice
- 1 split bone-in turkey breast 3.5-4.5 pounds
Roast Turkey Breast
- 1 large yellow onion onion cut into 1-inch wedges
- 1 large orange cut into 1-inch wedges
- 6-7 fresh thyme sprigs
- 1 tablespoon unsalted butter softened
- pinch salt
- freshly cracked black pepper
Instructions
Brine the Turkey Breast
- Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.
- Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.
- Add the bourbon to the pot and let simmer for 1 minute.
- Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
- Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.
Roast the Turkey
- Preheat the oven to 425°F and fit a 9x13-inch baking pan with a roasting rack. Scatter the onions, oranges, and thyme sprigs over the rack.
- Rinse the turkey with cool water. Pat the turkey dry with paper towels. Place the turkey on the oranges and onions in the roasting pan.
- Spread the softened butter under the turkey skin. Sprinkle the turkey skin with salt and cracked black pepper.
- Roast the turkey (uncovered) for 40 minutes, rotating the pan halfway through the cooking time.
- Reduce the heat to 375°F and roast the turkey for 55-65 minutes, or until the deepest part of the breast reaches 165°F. Check the turkey often throughout baking, and tent it with aluminum foil if the skin browns too quickly.
- Remove the turkey from the oven and let rest at room temperature for 10 minutes.
- Carve the turkey and serve hot!
Notes
- Refrigerating: Store sliced turkey breast in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled slices in a freezer-safe bag or container for up to 3 months. Defrost it in the refrigerator overnight or in the microwave on very low heat.
- Reheating: Reheat covered in a 325°F oven or in the microwave on gentle heat—just until warmed through—to keep the turkey tender and juicy.
- Cool the brine fully before adding the turkey — warm brine can start cooking the meat and won’t keep the turkey at a safe temperature, so be sure it’s completely chilled.
- Brine for the full 24–36 hours — turkey breast is lean, and the longer brine time helps it pull in more moisture and flavor for the juiciest results.
- Rinse and pat the turkey very dry — removing excess salt and moisture helps the skin brown beautifully and keeps the meat from steaming.
- Spread softened butter under the skin — this small step boosts flavor and helps the skin turn golden and crisp.
- Use an instant-read thermometer — turkey breast varies in size, so cooking to 165°F at the thickest part is the most reliable way to get perfectly moist meat.
- Rest the turkey before slicing — a short rest keeps the juices in the meat instead of running onto your cutting board, giving you tender slices every time.
I'm planning on preparing my Thanksgiving turkey using your Turkey Breast Brine recipe! The flavors look so balanced. Just curious, could I use rosemary instead of the thyme sprigs?
Hi, Mackenzie! Yes, you could certainly substitute rosemary for the thyme. I would recommend fresh if you have it, but dry can also work. Hope you enjoy the turkey!
Best,
Chelsea