- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brining a turkey breast
Posted on 12/22/25 at 1:34 pm
Posted on 12/22/25 at 1:34 pm
Gonna brine overnight and then inject it, then roast in the oven. What do you put in your brine in addition to sugar and salt?
5
Posted on 12/22/25 at 2:54 pm to lsushelly
I did two bone in turkey breasts for thanksgiving.
I brined one and let it sit overnight, injected it the next morning and put a light coating of rouses creole seasoning over it and air fried it.
The other one i injected it and let it sit overnight, and in the morning i put rouses creole seasoning rub all over it, and air fried it.
The second one, that i didn't brine, was a good bit better.
They were both good, but I thought the one i didn't brine was simply better. Both were very juicy and tender.
I brined one and let it sit overnight, injected it the next morning and put a light coating of rouses creole seasoning over it and air fried it.
The other one i injected it and let it sit overnight, and in the morning i put rouses creole seasoning rub all over it, and air fried it.
The second one, that i didn't brine, was a good bit better.
They were both good, but I thought the one i didn't brine was simply better. Both were very juicy and tender.
Posted on 12/22/25 at 2:56 pm to lsushelly
If you're going to inject it, I would dry brine it overnight. Cover it in a generous amount of Kosher salt and pepper plus any herbs you like. Rest in the fridge uncovered overnight. Brush the excess salt off the next day, then inject.
Posted on 12/22/25 at 3:24 pm to lsushelly
quote:
If you're going to inject it, I would dry brine it overnight. Cover it in a generous amount of Kosher salt and pepper plus any herbs you like. Rest in the fridge uncovered overnight. Brush the excess salt off the next day, then inject.
This! One hundred percent. Merry Christmas!
Posted on 12/23/25 at 10:22 am to lsushelly
Keep in mind just about all turkeys and turkey breasts are already "brined". Processors pump it with salt, phosphate, and water. The salt and phosphate bind the meat proteins and the water molecules which allow the meat to "hold" extra water. The result is a juicer, wetter turkey and a heavier (in weight) product so the processor can sell you more weight.
Meat is only physically able to hold a certain percent of water. The salt and phosphate helps to increase this. So, when you brine at home, you are only adding a very small percent of brine to the meat (because it is already holding a large percent of brine and therefore, there's not much more it can hold).
What this means is that there's really not much point in brining in order to make the meat juicier. However, you may brine to add flavor. Sugar is used to balance the harshness of the added salt. Whatever other flavors you add will help with your flavor.
Because of this, if you're trying to brine to add flavor, I think it's much better to inject. Injection puts the seasoning/flavor directly into the meat immediately, while brining soaks in inch-by-inch over time.
Meat is only physically able to hold a certain percent of water. The salt and phosphate helps to increase this. So, when you brine at home, you are only adding a very small percent of brine to the meat (because it is already holding a large percent of brine and therefore, there's not much more it can hold).
What this means is that there's really not much point in brining in order to make the meat juicier. However, you may brine to add flavor. Sugar is used to balance the harshness of the added salt. Whatever other flavors you add will help with your flavor.
Because of this, if you're trying to brine to add flavor, I think it's much better to inject. Injection puts the seasoning/flavor directly into the meat immediately, while brining soaks in inch-by-inch over time.
Posted on 12/23/25 at 10:33 am to SixthAndBarone
Good info. Thanks. I’m dry brining and then injecting
Posted on 12/23/25 at 11:15 am to lsushelly
I would not wet brine just a breast that long. I would think about 6 hours would be enough.
Posted on 12/23/25 at 11:31 am to SingleMalt1973
I'd think you'd want to brine a bone-in breast just about the same time you would brine a whole turkey.
Think about a whole turkey. The breast is the thickets part of the turkey. When you submerge a turkey in brine, the water fills the cavity, surrounding the breast. The thickness of the breast is the same, the only difference is a bone-in breast has a little less obstruction (no wing, not adjoining second breast nor leg quarter), so the brine may reach parts of the breast a little easier and make it brine a little faster, but I wouldn't think by much.
Think about a whole turkey. The breast is the thickets part of the turkey. When you submerge a turkey in brine, the water fills the cavity, surrounding the breast. The thickness of the breast is the same, the only difference is a bone-in breast has a little less obstruction (no wing, not adjoining second breast nor leg quarter), so the brine may reach parts of the breast a little easier and make it brine a little faster, but I wouldn't think by much.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News