Low Country Boil-Brined Turkey Breast

Southern Kitchen
Low Country Boil-Brined Turkey Breast

About the recipe

Before committing to roasting a Norman Rockwell-sized turkey for Thanksgiving, take an informal poll among your guests: you might be surprised at the high percentage of people who only favor white meat. If you find yourself with a majority of your guests, try buying a turkey breast instead of a whole bird. It cooks in a fraction of the time and requires no carving. All you need to do come dinner time is simply slice.

The Old Bay seasoning and lemons in the brine evoke the flavors of a classic Low Country boil and make for a perfect twist on a classic roast turkey.

Serves: 8

Hands On Time: 1 hour and 15 minutes

Total Time: 10 hours and 25 minutes


8 cups water

1/2 cup kosher salt

1/2 cup Old Bay seasoning

2 lemons, thinly sliced

6 bay leaves

8 cups ice

1 (4-to 5-pound) turkey breast, thawed

2 tablespoons vegetable oil


In a medium saucepan, combine water, salt, Old Bay, lemons and bay leaves. Simmer over medium-high heat just long enough for the salt to dissolve. Whisk in ice to cool the brine, adding more if needed until mixture is cold. Place turkey in a large sealable container and add brine until turkey is covered. Cover and refrigerate for at least 8 hours or up to overnight.

Remove the turkey from the brine 1 hour before cooking and pat dry with paper towels.

Heat the oven to 350 degrees. Place turkey on a baking sheet fitted with a wire rack and rub skin with oil. Roast until an instant-read thermometer shows an internal temperature of 155 degrees, about 1 hour. Let rest for at least 10 minutes before slicing. Serve.