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Honey-Brined Turkey Breast

Total Time

Prep: 50 min. + chilling Bake: 1-3/4 hours


12 servings

Updated: Nov. 08, 2022
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
Honey-Brined Turkey Breast Recipe photo by Taste of Home


  • 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


  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 325°. 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 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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