Smoky Orange Bourbon Turkey Breast Brine

Say "goodbye" to dry and lifeless turkey! This easy Smoked Whiskey Turkey Breast Brine makes your turkey juicy, flavorful, and tender every time!

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Article summary

In this recipe post, we will be making my favorite brine for turkey breasts. Seasoned with bourbon whiskey, smoke flavor, and orange peel, this turkey brine makes flavorful and juicy turkey every time! Read on to learn how to brine a turkey, read recipe pro-tips, and more.

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Today I introduce to you my favorite dish in the Thanksgiving line-up: succulent roast turkey.

A dish that often is overshadowed by mashed potatoes or stuffing, but makes any Thanksgiving complete. The centerpiece that is beautiful, but unfortunately can be easily looked oer when it is dried out and tasteless.

But today I not only share with you my favorite dish, but also how to make this roast turkey juicy and tender every time.

I guess you could say I'm on a mission. Or that I'm even a turkey evangelist.

Because not all turkeys are created equally dry! There are ways to make your turkey -- even white meat turkey breast -- tender and moist.

And here is where I introduce to you my favorite easy turkey brine. Seemingly simple and maybe even a bit perplexing at first -- after all, how really does a salt solution revolutionize turkey so profoundly?

I could go back to my high school biology days and try to remember an explanation (#nerdalert), but I'll save you the boring stuff. What matters is that turkey breast brine infuses our classic Thanksgiving poultry with flavor, notes of citrus and smoke, and -- most importantly -- moisture and tenderness.

Also, though you do need to plan a day ahead to get the turkey brining, this turkey brine recipe doesn't require a whole lot from you the day of the celebration.

And that, too, is a reason to celebrate. After all, let's leave you time to focus on those mashed potatoes and stuffing.

Because even if the turkey ends up being the star of the show, every star needs a supporting cast, right?

Happy Thanksgiving friends, from my kitchen to yours'!

This brine recipe for turkey breast is...

• Tender
• Juicy
• Succulent
• Flavorful
• Citrusy
• Smokey

Treat your thanksgiving dinner guests to a juicy turkey breast they'll never forget!

Turkey brine ingredients:

• Kosher salt - creates a salty solution. I recommend Morton brand.
• Brown sugar -- a bit of sweetness balances the flavor of the turkey
• Fresh orange zest
• Fresh thyme sprigs
• Whole cloves
• Liquid smoke
• Black peppercorns -- whole peppercorns are what we're looking for
• Orange juice
• Bourbon -- we boil off the alcohol, leaving the smoky and oaky flavor in the brine. I recommend a mid-level bourbon like Maker's Mark or Old Elk.
• Split turkey breast -- this recipe is formatted for a split breast with bone and skin, but you can make a full breast (see my notes below)

Roast turkey ingredients:

• Unsalted butter - we need just a tablespoon of butter to spread underneath the skin
• Salt + cracked black pepper
• Orange
• Onion
• Thyme sprigs

Substitutions

• Sugar - dark brown sugar or pure cane sugar also work in this recipe
• Thyme -1 ½ teaspoons dried thyme leaves work in place of the thyme sprigs, though fresh really is better
• Juice - apple cider vinegar can work in place of the orange juice, in a pinch

To brine or not to brine?

This is definitely a decision I consider each year when I plan out my Thanksgiving menu!

Here is a quick list of the pros and cons of brining.

Pros:

• The turkey -- especially the turkey breast - is juicier
• Most of the turkey preparation work is done the day before the dinner
• The meat is more flavorful

Cons:

• You need to plan ahead
• The meat's salt content is slightly higher

Now that we have that out of the way,😉 let's go on to...

How to brine a turkey breast:

1. Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.
2. 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.
3. Add the bourbon to the pot and let simmer for 1 minute.
4. Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
5. Add the turkey to the Dutch oven full of brine and cover. Refrigerate in the brine for 24-36 hours.

How to roast the turkey breast:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Add a roasting rack to the bottom of a 9 x 13" baking pan. Scatter orange and onion wedges over the roasting pan. Sprinkle the oranges with thyme.
3. Remove the turkey breast from the brine. Rinse the turkey breast with cool water.
4. Pat the turkey breast down with a paper towel. Place the turkey on top of the oranges and onions in the roasting pan.
5. Smear 1 tablespoon of butter underneath the turkey skin. Sprinkle the turkey salt and black pepper to season.
6. Roast the turkey at 425 for 45-50 minutes, rotating the turkey half-way through.
7. Tent the turkey with aluminum foil and roast the turkey for 55-65 more minutes, or until the turkey is cooked to 165 degrees Fahrenheit at the deepest part of the turkey breast.

Recipe pro-tips:

• Cool the brine completely before adding the turkey to it. The brine needs to be cool to the touch. This will keep the turkey safe as it brines, not warming the brine up or starting to cook it.
• Keep the turkey refrigerated while brining. Whether you brine the turkey in a refrigerator or keep it in a cooler with ice in safe place outdoors that is between 35-40 degrees, it needs to stay cool while brining to keep the meat safe.
• To make this recipe without bourbon, just omit it and follow the rest of the recipe steps as directed.
• To plan how much turkey you need, I recommend preparing for 75-1.25 pounds per person. Aim on the higher end if you want turkey leftovers. Shoot for the lower end if you don't want leftovers and/or if your dinner guests aren't huge eaters.
• To brine a full turkey breast (i.e. not split), you do not need to double the recipe. You will just need a larger bot or a brining bag to fit the whole breast. When roasting, add on 15 minutes of roasting time for each extra pound, or roast until the internal temperature of the thickest part of the breast reaches 150-155 degrees Fahrenheit.
• To brine a full-size turkey, just double the brine ingredients and follow the directions as listed, using a clean cooler or large stock pot to brine the turkey, and following these guidelines for roasting time.
• Rest the meat before slicing. This lets all the juice in the turkey redistribute before slicing. If we don't let it rest, all of the juices will drain out on the cutting board, making the turkey drier than it needs to be.
• For easiest slicing, use a boning knife. If you don't have one of those, a chef knife's can also work pretty well, but won't be as agile as a boning knife.

Recipe FAQs:

Tools needed to make this easy turkey brine:

• 8 x 13" or 9 x 13" baking dish
• Small roasting rack*
• Dutch oven or stockpot
• Brining bags (optional)
• Cutting board
• Chef knife
• Veggie peeler (optional)
• Dry measuring cups
• Wet measuring cups
• Meat thermometer
• Silicone spatula or wooden spoon
• Boning knife

If you don't have a small roasting rack, you can also substitute a long piece of aluminum foil, crinkled into a rope and snaked around the bottom of the pan.

More holiday main dish recipes:

• Maple Bacon Wrapped Pork Tenderloin
• Crispy Herbed Panko Chicken
• Dijon Pork Tenderloin Marinade

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