Directions:
- 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 let stand for 15 minutes before carving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 471.29 Kcal (1973 kJ) | ||
| Calories from fat | 78.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 147.18mg | 49% | |
| Sodium | 4393.93mg | 183% | |
| Potassium | 1749.55mg | 37% | |
| Total Carbs | 48.87g | 16% | |
| Sugars | 40.39g | 162% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 47.61g | 95% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.49 Kcal (354 kJ) | ||
| Calories from fat | 14.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 13% | |
|---|---|---|---|
| Cholesterol | 26.38mg | 49% | |
| Sodium | 787.69mg | 183% | |
| Potassium | 313.64mg | 37% | |
| Total Carbs | 8.76g | 16% | |
| Sugars | 7.24g | 162% | |
| Dietary Fiber | 0.02g | 1% | |
| Protein | 8.53g | 95% | |
| Vitamin C | 0.6mg | 6% | |
| Calcium | 9.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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