Honey-Brined Turkey Breast – a delicious recipe with kosher salt, honey, mustard, red pepper, apple cider, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 325u00b0. 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 170u00b0, 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.
213
kcal
Calories
7
g
Fat
31
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup kosher salt, 1/3 cup honey, 2 tablespoons Dijon mustard, 1-1/2 teaspoons crushed red pepper flakes, and more.
Yes, Honey-Brined Turkey Breast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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