Honey-Brined Turkey Breast |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. 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.
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