I love a good brine and this one is heavenly.
2 quarts apple cider or juice
1/2 C kosher salt
1/3 C honey
2 T Dijon mustard
1-1/2 T crushed red pepper
1 fresh rosemary sprig
2 large oven roasting bags
1 bone in turkey breast (4 to 5) lbs or whole chicken
1 T olive oil
Bring the first five ingredients to boil on stove. Cook and stir until salt and honey are dissolved. Stir in rosemary. Remove from heat and cool to room temperature. Refrigerate until chilled.
Place a large oven roasting bag inside second roasting bag and add turkey. Carefully pour brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in roasting pan. Refrigerate for 8 hours or overnight, turning occasionally.
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.
Bake uncovered, at 325 degrees Fahrenheit for 30 minutes. Brush with oil. Bake 1-1/2 to 2 hours longer or until meat thermometer reads 170 degrees. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes.
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