• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop

My Pocket Kitchen

menu icon
go to homepage
  • Recipes
  • Spring
  • Subscribe
  • About
  • Shop
    • Facebook
    • Instagram
  • search icon
    Homepage link
    • Recipes
    • Spring
    • Subscribe
    • About
    • Shop
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Easy Main Dish Recipes

    Oct 6, 2022 by Andrea· This post may contain affiliate links · 4 Comments

    Brined Boneless Turkey Breast with Gravy

    Jump to Recipe

    If you are hosting a smaller holiday get-together, need extra turkey, or maybe you want to roast some turkey breasts for the week's meal prepping, this Brined Boneless Turkey Breast recipe will be your new go-to!

    sliced turkey on a china platter with one serving of 3 slices on the side topped with gravy.

    Preparing a whole turkey can be a daunting task and if you aren't hosting a large crowd you may have more leftovers than you know what to do with. Brined roast turkey breast is just the solution you need. You will spend less time in the kitchen and not have a big turkey carcass to deal with.

    This post also includes a recipe for an easy all-purpose gravy that you can make anytime!

    For another show-stopping turkey recipe check out this Stuffed and Rolled Turkey Breast or How to Smoke Turkey Breast.

    Jump to:
    • What is brining?
    • What other meats can I brine?
    • 🥘Ingredients Needed
    • 🔪Instructions
    • Pro tips for making this recipe
    • 🥣Substitutions
    • How to store leftover turkey
    • Equipment
    • Serve With
    • 📖 Recipe
    • 💬 Comments

    What is brining?

    Brining is a process that once was used as a preservation method. Nowadays it's used as a way to add flavour, moisture, and tenderness to otherwise tough and dry cuts of meat. It works like osmosis. The meat is submerged and soaked in a salt water bath, often with added sugar and other aromatics.

    During this time the salt water penetrates the meat adding a higher salt content which increases moisture and breaks down and softens the proteins strands. All of this produces more moisture and less toughness.

    What other meats can I brine?

    Brining is best used with cuts of meat that tend to get dry when cooked such as chicken breasts and lean cuts of pork such as pork chops or loins. You can also brine whole chickens and turkeys.

    🥘Ingredients Needed

    Here's what you will need to make this recipe. For quantities see the recipe card below.

    all ingredients for brined turkey breast and gravy
    • Boneless turkey breast
    • Salt
    • Sugar
    • Fresh thyme
    • Garlic
    • Black peppercorns
    • Bay leaves
    • Onion
    • Carrot
    • Celery
    • All-purpose flour
    • Chicken broth

    🔪Instructions

    1. First prepare the brine by mixing the brine ingredients with 4 cups of water in a large pot. Heat and stir until salt and sugar are dissolved. Remove from heat and add 8 cups of cold water. Let the brine solution cool to room temperature. Add turkey breasts to the salt solution, cover and refrigerate overnight. If you don't have a pot large enough to hold all the brine and the turkey you can place everything in a brining bag or large container covered with plastic wrap.
    2 turkey breasts in brine inside a large stainless steel pot.
    2 seared breasts in a cast iron skillet.

    2. A couple of hours before cooking remove the turkey breasts from the brine mixture. Rinse well and pat dry with paper towels. Let stand at room temperature until ready to roast. This will reduce the cooking time as the meat won't be cold from the fridge. If you decide to leave it in the fridge until it's time to cook, the roasting time may increase.

    3. Heat a large oven-proof skillet over high heat. When hot, add the oil and then the turkey breasts, skin side down. Lower the heat to medium-high and continue cooking for 4-5 minutes or until the skin is nicely browned. If it's getting too dark, lower the heat.

    4. Using tongs, flip the breasts and and place in the preheated oven. Bake for 15-20 minutes or until an instant read thermometer inserted in the thickets part of the breast, registers 160°F. Transfer to a plate, tent loosely with aluminum foil, and let rest for 10 minutes before slicing. The temperature will rise to at least 165-170°F as it rests.

    gravy boiling in a medium saucepan.
    gravy strained into a large measuring cup.

    5. While the turkey is roasting and resting, make the gravy by sautéing the vegetables until they start to soften and brown. Sprinkle the veggies with flour and stir for one minute. Slowly add the chicken broth, stirring well to remove lumps before adding more broth.

    Pro tips for making this recipe

    • Keep the skin - Even if you don't like to eat the skin, leaving it on during the cooking process adds more flavour and moisture to the meat.
    • Measure the salt and water correctly - I give 2 different measurements of salt depending on which type you use. Because Kosher salt is more coarse you need a bit more than if using table or fine salt.
    • Dry the breasts well and let come to room temp.- Be sure to rinse and pat the breasts dry with paper towels. Drying helps to crisp up the skin and encourage browning. Letting the meat come to room temperature before cooking results in more even cooking and tender meat.
    • Take the temperature - A quick-read thermometer is an essential kitchen tool and ensures you are cooking all your meat properly. Cooking times vary greatly for many reasons. The internal temperature is the only sure way to know your meat is cooked to perfection!
    • Let it rest - It's important to let the meat rest for 10-15 minutes before slicing to keep it nice and juicy.
    one sliced and one whole cooked turkey breast on a wood cutting board.

    🥣Substitutions

    • Boneless turkey breasts - You can also make this recipe with bone-in turkey breasts either halves or whole. The cooking time will increase by approximately 15 minutes. Check temperature after 20 minutes to gauge how much longer it will need.
    • Fresh herbs - Other fresh herbs can be added to the brine and also the gravy such as parsley and rosemary. Orange peel or slices can also be added for a citrusy flavour.
    • Sugar - White or brown sugar can be used.

    How to store leftover turkey

    Leftover turkey meat can be stored in the fridge for up to 4 days. Reheat slices in the microwave or in a skillet using extra gravy to keep it moist. Store the gravy in the fridge for up to one week.

    How to freeze - Leftover turkey can be stored in the freezer for 3 months. Store it in slices laid flat in a Ziplock bag. This way the pieces won't stick together and you can easily grab a few slices at a time. Defrost in the fridge overnight or on the counter until thawed. Gravy can be frozen in small containers or ice cube trays.

    Leftover turkey is great used in soups, to top salads, for tacos or just reheated with some gravy when you have a craving.

    Equipment

    This post contains affiliate links. For more information please read my Disclosure Policy.

    • Cast iron skillet - I recommend investing in a good cast iron skillet. It is an invaluable tool in my kitchen. They are perfect for so many things but especially searing meats.
    • Meat thermometer - This is my most highly recommended thermometer. It's a bit pricier than others but it's reliability and accuracy is like no other I've ever used, and I've gone through a ton of thermometers!

    Serve With

    • Creamy Cauliflower and Celery Root Puree
    • Maple Bacon Brussels Sprouts
    • Easy Fall Salad
    • Loaded Cauliflower Casserole

    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    sliced turkey breasts on a china platter with gravy boat on the side.

    Brined Boneless Turkey Breast with Gravy

    Brining turkey breasts produces moist, flavourful, and juicy meat that can be enjoyed any time of year!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Course: Dinner
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Servings: 6 servings (12 slices)
    Calories: 452kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 4 cups hot tap water
    • 8 cups cold water
    • ¾ cup Kosher salt or ½ cup table or fine sea salt
    • ½ cup sugar
    • 3 cloves garlic cut in half
    • 1 or 2 fresh thyme sprigs
    • 1 teaspoon black peppercorns
    • 3 bay leaves
    • 2 boneless skin-on turkey half-breasts approximately 1 kg/2 lbs each

    For the Gravy

    • 2 tablespoon olive or avocado oil
    • 1 small onion or half a large roughly chopped
    • 1 small to medium carrot peeled roughly chopped
    • 1 celery stalk roughly chopped
    • 1 clove garlic smashed or cut in half
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ¼ cup all purpose flour
    • 2 small sprigs of thyme
    • 4 cups low sodium chicken broth
    • More salt and pepper to taste

    Instructions

    • Place the salt, sugar, garlic, peppercorns, thyme and 4 cups of hot water into a pot large enough to hold the breasts plus 12 cups of water. Heat the water and seasonings until the salt and sugar is dissolved. Remove from heat and add 8 cups of cold water. Once the brine has come to room temperature add the turkey breasts and refrigerate overnight.
    • 2 hours before cooking remove breasts from the brine. Rinse well and pat dry with paper towels. Discard brine. Let the turkey sit for 2 hours to come to room temperature before cooking.
    • Preheat oven to 425°F. Place a cast iron skillet or another ovenproof frying pan over high heat. When hot add 1 tablespoon of olive or avocado oil to the pan, then add the turkey breasts, skin side down, and reduce the heat to medium-high. Cook for 4-5 minutes or until nicely browned. Check the skin to make sure it isn't burning. If getting too dark, reduce the heat.
    • Using tongs, flip the breasts so they are skin-side up and place in the preheated oven. Bake for 15-20 minutes or until temperature, with a quick read thermometer, registers 160°F at its thickest part. Remove from the oven and place breasts on a plate or platter. Tent loosely with foil and let rest for 10 minutes before slicing. Slice against the grain (crosswise) on the bias.

    Making the Gravy

    • Heat oil in a medium to large saucepan over medium-high heat. Add chopped onion, carrot, celery, garlic, salt and pepper. Stirring every so often, cook vegetables until they are softened and starting to brown. Adjust heat as necessary. Add flour, stir and cook for 1 minute. Add thyme sprigs. Slowly add chicken broth, stirring constantly and scraping up the brown bits from the bottom of the pan. Bring to a boil and reduce heat to a simmer. Let simmer for 15 minutes or until thickened and reduced. Strain sauce with a fine mesh strainer. Taste and add salt and pepper as needed.

    Notes

    An alternate way to make the gravy is to prepare everything in the same pan as the turkey was cooked in. After removing the breasts to a platter to rest, continue with the gravy recipe without washing the pan.
    For thicker gravy - I prefer a thinner consistency when it comes to gravy. If you prefer it to be thicker you can add cornstarch at the end by mixing 1 teaspoon at a time into a small amount of cold water to dissolve. Whisk into the hot gravy and boil for one minute after adding. Add as much as you need. 1 teaspoon at a time, to reach the desired thickness.
    Nutritional Facts - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers.

    Nutrition

    Serving: 1serving | Calories: 452kcal | Carbohydrates: 6g | Protein: 73g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 212mg | Sodium: 626mg | Potassium: 840mg | Sugar: 3g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

    More Easy Main Dish Recipes

    • Harissa baked chicken in a blue brasier with a serving spoon. Small dishes of garnishes on the side.
      Harissa Baked Chicken with Feta
    • Moroccan Lentil Soup
    • A large platter of tofu stir fry with a serving spoon and chopsticks on the side.
      Crispy Tofu Stir Fry with Peanut Sauce
    • 2 smoked turkey breasts thinly sliced on a bed of lettuce.
      Smoked Turkey Breast

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Feel free to leave a comment and a rating: Your email address will not be displayed Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandra says

      April 20, 2024 at 6:52 pm

      This was*insanely* salty -- like eating a meal of thin-sliced deli meat, or like eating salty ham. I was sure I had rinsed my turkey breast last time I made one (I couldn't find that recipe), but I went with the instructions, and I would say the outer half inch or more is almost inedible. My turkey breast is from a farm, so it wasn't pre-treated in any way. On a better note, it is definitely way more tender than turkey breast made any other way. But I definitely won't make this recipe again. It was a waste of a good turkey breast and a disappointment.

      Loading...
      Reply
      • Andrea says

        April 21, 2024 at 7:43 am

        Hi Sandra, I’m so sorry this happened! I’m not sure what might have gone wrong since my brine solution already has a lower salt to water ratio than a typical brine. I don’t usually rinse turkey after brining, however I went back and edited the recipe to include this step for good measure. Thank you for the feedback and I do hope you try it again with great success.

        Loading...
        Reply
    2. karen belcourt says

      October 08, 2022 at 7:02 pm

      Hi Andrea. Thanks so much for this brine. Can I do this with a rolled turkey breast?

      Loading...
      Reply
      • Andrea says

        October 09, 2022 at 7:38 am

        As long as it isn't stuffed it totally works! Also, if it's a store bought rolled turkey breast make sure it wasn't already treated in a salt solution. It should indicate on the packaging.

        Loading...
        Reply

    Primary Sidebar

    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

    Spring Recipes

    • crispy skinned greek chicken with mixed vegetables on a white ceramic plate. A glass of white wine and the tray is off to the side.
      Greek Chicken Tray Bake
    • Spanish zucchini omelette finished on white plate held over grass
      Zucchini Omelette (Tortilla de Calabacin)
    • baked frittata in a cast iron skillet after coming out of the oven.
      Easy Baked Frittata
    • green minestrone soup in serving bowls with the soup pot.
      Green Minestrone With Pesto and White Beans
    • Baked zucchini fritters on a plate with a side of sour cream garnished with sliced green onions..
      Baked Zucchini Fritters
    • one pot of green curry tofu with side dishes of lime, cilantro and black rice.
      Thai Green Curry with Tofu

    Popular Recipes

    • spaghetti squash in a baking dish with one portion on a side plate with a fork.
      Stuffed Spaghetti Squash
    • finished soup in a white bowl with antique spoon
      Spiced Spinach and Chickpea Soup
    • a single serving of soup in a white bowl garnished with cheddar cheese and parsley.
      Cowboy Soup
    • bbq chicken thighs on a white plate with extra sauce on the side.
      Grilled Chicken Thighs - Bone-in with BBQ Sauce
    • pork medallions in creamy mushroom sauce in pan with spoon
      Pork Medallions In Creamy Mushroom Sauce
    • egg bites on a ceramic plate.
      Easy Homemade Egg Bites
    Want to say thank you?

    Subscribe Here!

    Sign up and never miss a recipe!

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About
    • Want to say Thank You?

    Copyright © 2025 My Pocket Kitchen

    sliced turkey on a china platter with one serving of 3 slices on the side topped with gravy.
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.