Back to Honey-Brined Turkey Breast

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Honey-Brined Turkey Breast Recipe

Honey-Brined Turkey Breast Recipe

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 YIELD:12 servings

Ingredients

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

Directions

  • 1. For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature.
  • 2. Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally.
  • 3. Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry.
  • 4. Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes. Yield: 12 servings.

Nutritional Facts

4 ounces cooked turkey (skin removed): 138 calories, 2g fat (0 saturated fat), 78mg cholesterol, 88mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 6 lean meat.

Reviews for Honey-Brined Turkey Breast

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
skb cooking User ID: 5191780 172845
Reviewed Mar. 4, 2011

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

Loading Image