Honey Brine Turkey Breast

Main Course

Recipe courtesy of Boulevard Restaurant, San Franciso, CA

Serves 6 to 8

  • 2 quarts water or apple cider
  • 3/4 cups honey, use half is using apple cider
  • 1/2 cup kosher salt
  • 2 tablespoons Dijon mustard
  • 1½ teaspoons crushed red pepper flakes
  • 4-inch sprig rosemary
  • 3 to 3½ lb bone-in turkey breast half
  • 1 tablespoon olive oil

Honey Brine Turkey Breast

 Honey Brine Turkey Breast

Click image to enlarge


In a large pot, bring the water or cider to a boil over high heat. Pour your liquid into a container large enough to hold the turkey breast submerged; let cool for 5 minutes. Add the honey, salt, mustard and pepper flakes and whisk until the honey dissolves. Add the rosemary, let cool to room temperature and then refrigerate until well chilled.

Place the turkey breast in the chilled brine. Weight with a plate if necessary to keep it completely submerged. Refrigerate for 1 to 2 days. (2 days is best to get more flavor)

Remove the turkey breast from the brine, place it in a roasting pan and bring to room temperature. Preheat your oven to 350˚F,

Roast turkey for 30 minutes, then brush with olive oil. Continue roasting, basting occasionally with the drippings for about 30 minutes more or an instant read thermometer registers 150˚F. Insert it away from bone and into thickest part of meat.

Remove from oven and allow to rest for 30 minutes prior to carving.

Note: Using apple cider instead of water makes for delicious turkey. If you do remember to cut the amount of honey in half. If you are using frozen turkey breast you can thaw it right in the brine which may take 2 days.

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