Honey-Brined Turkey Breast Recipe
Honey-Brined Turkey Breast Recipe photo by Taste of Home
Next Recipe

Honey-Brined Turkey Breast Recipe

Read Reviews
4.5 5 5
Publisher Photo
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

6 ounce-weight: 208 calories, 3g fat (1g saturated fat), 117mg cholesterol, 131mg sodium, 0 carbohydrate (0 sugars, 0 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

Reviews for Honey-Brined Turkey Breast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
murrworm88 User ID: 1697209 253798
Reviewed Sep. 7, 2016

"Very happy with how moist this turned out. I didn't have apple cider so I used water, and I had it in the brine for 24 hrs. I was worried it would be too salty, but not at all. Super moist, and the beast was perfect size. Definitely going to do this one more often."

annlindblad User ID: 7743001 249899
Reviewed Jun. 29, 2016

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

Delicious, moist turkey."

mamaknowsbest User ID: 5826120 239364
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!"

jlm6112 User ID: 1403988 187594
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 User ID: 5191780 172845
Reviewed Mar. 4, 2011

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

Loading Image