- 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
- 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.
Originally published as Honey-Brined Turkey Breast in Country Woman October/November 2009, p31
Reviews for Honey-Brined Turkey Breast
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Reviewed Mar. 19, 2011
"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!"
Reviewed Mar. 4, 2011
"A bit of work, but was good. Turkey turned out moist."