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Honey-Brined Turkey Breast

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

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

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

2 of 2

Honey-Brined Turkey Breast (continued)

Directions (continued)

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.

Nutrition 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.