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Honey-Brined Turkey Breast Recipe

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Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. —Deirdre Dee Cox, Kansas City, Kansas

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Honey-Brined Turkey Breast Recipe

Prep: 50 min. + chilling Bake: 1-3/4 hours

Yield: 8 Servings

50 105 155

Ingredients

2 quarts apple cider or juice
1/2 cup kosher salt
1/3 cup honey
2 tablespoons Dijon mustard
1-1/2 teaspoons crushed red pepper flakes
1 fresh rosemary sprig
2 large oven roasting bags
1 bone-in turkey breast (4 to 5 pounds)
1 tablespoon olive oil

Directions

In a Dutch oven, bring the first five ingredients to a boil. Cook and stir until salt and honey are dissolved. Stir in rosemary. Remove from the heat; cool to room temperature. Refrigerate until chilled.
Place a large oven roasting bag inside a second roasting bag; add turkey breast. Carefully pour brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 8 hours or overnight, turning occasionally.
Line the bottom of a large shallow roasting pan with foil. Drain turkey and discard brine; place on a rack in prepared pan. Pat dry.
Bake, uncovered, at 325° for 30 minutes. Brush with oil. Bake 1-1/2 to 2 hours longer or until a meat thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving. Yield: 8 servings.

Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey breast for this recipe. However, if you do, omit the salt in the recipe.

Nutritional Facts 5 ounces cooked turkey equals 216 calories, 3 g fat (1 g saturated fat), 117 mg cholesterol, 419 mg sodium, 3 g carbohydrate, trace fiber, 43 g protein. Diabetic Exchange: 6 lean meat.

Originally published as Honey-Brined Turkey Breast in Country Woman October/November 2009, p31

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Reviewed on Mar. 19, 2011 by jlm6112

Delicious! I used this on a whole turkey first, then with a chicken a few weeks later with equally excellent results. I''ll never make another turkey without brining it again!