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:8 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Honey-Brined Turkey Breast

Sort By :
MY REVIEW
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
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
Reviewed Mar. 4, 2011

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

Loading Image