Honey and Thyme-Brined Turkey Breast

  • GramercyGal Posted: 11/26/09
    Worthy of a Special Occasion

    I can't think how many times I've made a turkey or turkey breast and been underwhelmed... this was OUTSTANDING! Moist, flavorful, perfectly cooked!! I can't wait for the left overs tomorrow. This is my new Thanksgiving and holiday favorite meat!

  • FoodieSandi Posted: 04/06/10
    Worthy of a Special Occasion

    SO good! I had never brined a turkey before, but I think I'm going to start brining the Thanksgiving turkey. This was very easy to do, and was a big hit at Easter brunch. I may cut down on the pepper (in the rub) a little next time, I'm not a huge fan and it was a little strong for me. Very juicy on it's own, although I did pour the pan juices over the slices on the serving tray.

  • LynnJga Posted: 02/05/11
    Worthy of a Special Occasion

    First time to brine...I now will forever brine my poultry. Made this for Christmas dinner and all loved it. Several asked how did I get the turkey breast sooo moist and flavorful. I am doing another turkey breast next week; my local grocer had frozen turkey breasts on sale, too good of a deal to pass up and especially now that I know how to really handle a bird ;)

  • leilanid Posted: 12/02/08
    Worthy of a Special Occasion

    I've made this about 5 times now and it's a definite favorite. I use boneless turkey, and marinate 1 - 2 days. I've found covering it loosely with foil prevents it from getting too dark. It's so moist and no one misses the gravy! I cook 2 for Thanksgiving and have leftovers. One recipe makes enough brine for 2 large breasts. I cook to 170 and let it sit for 10 minutes and it's perfect.

  • slspin Posted: 04/05/10
    Worthy of a Special Occasion

    I made this for a Passover dinner and it was a huge hit! Everyone was impressed. No more dry turkey breast for us. I used the leftovers in the chicken tamale casserole although I hated to hid the wonderful flavor.

  • JIMMIC Posted: 03/19/10
    Worthy of a Special Occasion

    Good luck getting this to the table, it was SO GOOD that we ate a few handfuls as we were carving it. I had to cook it about 20 minutes extra to get to the 180. Juicy and tasty, I've always liked turkey, now I LOVE it.

  • AmyRadish Posted: 03/20/11
    Worthy of a Special Occasion

    So so good. I've passed this recipe on to many of my friends and they've all loved it. See my full review at http://alittlenosh.blogspot.com/2010/07/honey-and-thyme-brined-turkey-breast.html

  • gr8cooker Posted: 11/29/13
    Worthy of a Special Occasion

    Very easy and flavorful. Only drawback was that 1 hour was way too short for roasting time for this size breast. My oven is only a year old, and other recipes cook at or very near the estimated time, so I know it is calibrated correctly. My 5.66 lb bone-in breast took 2 hours and 15 minutes to reach 180. Thank goodness I wasn't tied to a firm serving time for Thanksgiving, although it did make coordinating the other side dishes a tad problematic!

  • CAgirlinIA Posted: 11/28/13
    Worthy of a Special Occasion

    This was very good BUT it took TWICE as long to cook as the recipe specified....which, of course, threw off all the side dishes. No one else had that problem, huh?


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