Honey-Brined Turkey Breast Recipe
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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 Cox, Kansas City, Missouri
TOTAL TIME: Prep: 50 min. + chilling Bake: 1-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 50 min. + chilling Bake: 1-3/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

208 calories: 6 ounce-weight, 3g fat (1g saturated fat), 117mg cholesterol, 131mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 43g protein Diabetic Exchanges: 6 lean meat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Honey-Brined Turkey Breast in Country Woman October/November 2009, p31

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Reviewed Jun. 29, 2016

"I used a turkey breast. Don't leave in brine longer than 12 hours.

Delicious, moist turkey."

Reviewed Dec. 14, 2015

"This is a must-try recipe! The use of an oven bag makes preparation and clean up a breeze. I did not use oven but instead did in crockpot for the afternoon. As a Taste of Home volunteer food editor I love using recipes that easily adapt to my family's needs. Try this recipe!"

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!"

skb cooking
Reviewed Mar. 4, 2011

"A bit of work, but was good. Turkey turned out moist."

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