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Honey-Brined Turkey Breast

 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 Cox, Kansas City, Missouri
8 ServingsPrep: 50 min. + chilling Bake: 1-3/4 hours


  • 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

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.
Nutritional Facts: 6 ounces cooked turkey equals 208 calories, 3 g fat (1 g saturated fat), 117 mg cholesterol, 131 mg sodium, trace carbohydrate, trace fiber, 43 g protein. Diabetic Exchange: 6 lean meat.