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Honey Brined Turkey Breast - CW 10/09

Make Honey Brined Turkey Breast - CW 10/09 at home with Apple Cider, Kosher Salt, Honey, Dijon Mustard, and Red Pepper Flakes. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 2 qt
• 1/2 cup
• 1/3 cup
• 2 tbsp
• 1 1/2 tsp
• 1
• 2
• 1
• 1 tbsp

Method (preview)

1. 1

   In a Dutch oven, bring the first five ingredients to a boil.

2. 2

   Cook and stir until salt and honey are dissolved.

3. 3

   Stir in rosemary.

4. 4

   Remove from the heat; cool to room temperature.

5. 5

   Refrigerate until chilled.

6. 6

   Place a large oven roasting bag inside a second roasting bag; add turkey breast.

7. 7

   Carefully pour brine into bag.

8. 8

   Squeeze out as much air as possible; seal bags and turn to coat.

9. 9

   Place in a roasting pan.

10. 10

    Refrigerate for 8 hours or overnight, turning occasionally.

11. 11

    Line the bottom of a large shallow roasting pan with foil.

12. 12

    Drain turkey and discard brine; place on a rack in prepared pan.

13. 13

    Pat dry.

14. 14

    Bake, uncovered, at 325F for 30 minutes.

15. 15

    Brush with oil.

16. 16

    Bake 1 1/2 to 2 hours longer or until a meat thermometer reads 170F (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.

17. 17

    Yields 8 servings.

18. 18

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

19. 19

    Honey-Brined Turkey Breast published in Country Woman October/November 2009, p31

20. 20

    S(scanned & formatted by): "Deirdre Dee (zosha) March 2010"

21. 21

    NOTES: This came in 3rd in the Country Woman Turkey contest.

22. 22

    Contributed to the FareShare Gazette by Deirdre; 1 April 2010. www.fareshare.net

23. 23

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0