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Honey-Brined Turkey Breast Recipe

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This recipe for Honey-Brined Turkey Breast, by , is from The Graf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
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
1 bone-in turkey breast ( 4-5 pounds)
1 tablespoon olive oil

Directions:
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 turkey into a large resealable bag; add brine. Squeeze out as much air as possible; seal bag 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.

Personal Notes:
Personal Notes:
This makes a wonderful, moist turkey.

 

 

 

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