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Brined, Slow-Cooked Turkey Breast

Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with: grilled vegetables or Corn-and-Zucchini Saute with Basil.

  • Prep:
  • Total Time:
  • Servings: 8
Brined, Slow-Cooked Turkey Breast

Source: Everyday Food, July/August 2009


  • 1 1/4 cups coarse salt
  • 1 cup packed light-brown sugar
  • 1 whole turkey breast (5 to 6 pounds), thawed if frozen


  1. In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.

  2. Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing.


Oven Method: Roast brined turkey on a rimmed baking sheet at 350 degrees until cooked through, about 1 1/2 hours.

Reviews (1)

  • Nrandrews23 13 Mar, 2014

    Wonderful basic recipe! We added some herbs and aromatics to the brine (rosemary, thyme, sage, apple and onion) and the turkey breast was just fantastic, moist and flavorful. We roasted it in the oven so we could use the bones to make stock for turkey soup. My only complaint is that the skin was not so crispy but I'm sure it would have been if we grilled it.

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