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Perfect Brined Turkey Breast for Two: Easy Holiday Dinner

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A perfectly brined turkey breast for two that’s juicy from edge to center with crispy, golden skin. This foolproof recipe uses simple ingredients and an overnight brine to deliver restaurant-quality results without the stress of a whole bird.

Ingredients

Scale
  • 4 cups water
  • 1/4 cup kosher salt (preferably Diamond Crystal)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon black peppercorns (whole)
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 cups ice cubes
  • 1 bone-in, skin-on turkey breast (2.5 to 3 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup chicken broth or dry white wine
  • 2 tablespoons butter (for pan sauce)
  • 2 tablespoons all-purpose flour (for pan sauce)
  • 1 cup chicken broth (for pan sauce)
  • Salt and pepper to taste (for pan sauce)

Instructions

  1. Make the brine (day before, 15 minutes active time): Combine 4 cups water, 1/4 cup kosher salt, 2 tablespoons brown sugar, 1 tablespoon black peppercorns, 3 smashed garlic cloves, 2 sprigs rosemary, 3 sprigs thyme, and 2 bay leaves in a medium saucepan. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve (3-4 minutes). Remove from heat and let sit 5 minutes. Add 2 cups ice cubes and stir until melted. Cool completely.
  2. Brine the turkey (day before, 5 minutes active time): Place turkey breast in a large resealable plastic bag or brining bag. Set bag in a bowl or roasting pan. Pour cooled brine into bag, squeeze out air, and seal. Refrigerate for 12 to 24 hours (18 hours is ideal).
  3. Prepare for roasting (roasting day, 15 minutes active time): Preheat oven to 325°F (163°C). Remove turkey from brine, discard brine, and rinse turkey thoroughly under cold water. Pat completely dry with paper towels. Let sit at room temperature for 20 minutes. In a small bowl, mix softened butter with a pinch of salt and pepper. Gently loosen skin from meat and slide butter mixture under skin. Rub outside of skin with olive oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon peppe…
  4. Roast the turkey (1 hour 15 minutes to 1 hour 45 minutes): Place turkey breast on a rack in a roasting pan, breast side up. Pour 1/2 cup chicken broth or white wine into bottom of pan. Roast for about 15 minutes per pound (about 1 hour 15 minutes for a 3-pound breast). Start checking internal temperature at 1-hour mark. Insert instant-read thermometer into thickest part of breast without touching bone. Remove from oven when temperature reaches 155°F (68°C). If skin browns too quickly, tent loose…
  5. Rest and carve (20 minutes active time): Transfer turkey to a cutting board and let rest, loosely covered with foil, for 15 to 20 minutes. Meanwhile, make pan sauce (optional): Pour drippings into a small saucepan, scraping up browned bits. Add 2 tablespoons butter and melt over medium heat. Whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in 1 cup chicken broth and bring to a simmer. Cook 2-3 minutes until thickened. Season with salt and pepper. Carve turkey against the grain into 1…

Notes

Don’t skip rinsing the turkey after brining to avoid overly salty meat. Pat the skin completely dry for crispy skin. Use an instant-read thermometer for accuracy; pull the turkey at 155°F (68°C) and let it rest to reach 165°F (74°C). Resting is non-negotiable for juicy meat. For a dairy-free version, omit butter under skin and use olive oil. For gluten-free, use a cornstarch slurry instead of flour for the pan sauce.

Nutrition

Keywords: brined turkey breast, turkey for two, small holiday dinner, easy turkey recipe, juicy turkey, crispy skin turkey

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