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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
  • Total Time
    Prep: 50 min. + chilling Bake: 1-3/4 hours
  • Makes
    12 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
Editor’s Note: It is best not to use prebasted turkey breast for this recipe.
Nutrition 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: 4 lean meat.

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  • justmbeth
    May 28, 2018

    Delicious and moist turkey breast recipe. I'll make this one again.

  • murrworm88
    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
    Jun 29, 2016

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

  • mamaknowsbest
    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
    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
    Mar 4, 2011

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