Honey-Brined Turkey Breast

• 1/2 cup kosher salt
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1-1/2 teaspoons crushed red pepper flakes
• 2 quarts apple cider
• juice, divided
• 1 fresh rosemary sprig
• 2 large oven roasting bags
• 1 bone-in turkey breast (4 to 5 pounds)
• 1 tablespoon olive oil

1. For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature.
2. Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally.
3. Preheat oven to 325u0b0. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry.
4. Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170u0b0, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.

kosher salt, honey, mustard, red pepper, apple cider, rosemary, turkey, olive oil

Taken from www.tasteofhome.com/recipes/honey-brined-turkey-breast/ (may not work)