3 ratings

Brined Turkey Breast

Prepare for countless “oohs” and “ahhs”
Brined Turkey Breast
Courtesy of McCormick

Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, five-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season generously and roast. 

Recipe courtesy of McCormick

Ready in
2 h and 45 m
15 m
(prepare time)
2 h and 30 m
(cook time)
Calories Per Serving


  • 8 Cups water
  • 1 Cup dry white wine
  • 1/2 Cup salt
  • 1/2 Cup sugar
  • 4 McCormick Bay Leaves
  • 1 bone-in turkey breast, (about 5 to 6 pounds), fresh or frozen, thawed
  • 1-2 Tablespoon oil
  • 1 Teaspoon McCormick Paprika
  • 1/2 Teaspoon McCormick Rosemary Leaves, coarsely crushed
  • 1/2 Teaspoon McCormick Thyme Leaves
  • 1/2 Teaspoon salt


Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot.

Stir until salt and sugar are dissolved.

Place turkey breast in brine.

If necessary, place a plate on top of turkey to keep it submerged.

Refrigerate 12 to 24 hours.

Preheat oven to 325°F.

Remove turkey from brine.

Discard remaining brine.

Rinse turkey under cool running water.

Pat dry, even between the skin and the breast.

Place turkey on rack in foil-lined roasting pan.

Brush turkey with oil.

Mix paprika, rosemary, thyme and salt in small bowl.

Sprinkle seasoning mixture evenly over turkey.

Cover loosely with foil.

Roast 1 hour.

Remove foil.

Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices.

Remove turkey from oven.

Let stand 15 minutes.