Honey and Thyme-Brined Turkey Breast

I absolutely loved this brine! I've tried others but this one was so delicious and will be my staple for turkey. I added a whole orange to mine just cut in half squeezed in and dropped the halves in the brine. I also used baking bags. I only did this for turkey breast which can be so dry but they weren't at all and had the nicest flavor. Thank you!!!!

I found this recipe last year and it came to be my family's favorite l. I'm going to use it again for this years Thanksgiving although I bake a turkey throughout the year now as well. The meat is so moist, flavorful and delicious. I use baking bags to cut down on cooking time as well as helping to not dry out the meat. It's hard not to keep eating it as it's being carved. Thank you for sharing this great recipe.

I used a 2 lb roast and it turned out very moist. I will increase all the spices, except the salt, in the brine next time. Best turkey I have made!

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!

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?

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

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 ;)

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.

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.

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.

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!

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.