Does everyone in your family prefer white meat? A turkey breast is a better buy than having all the bony parts of a whole bird that only winds up being leftovers that no one wants. I found this recipe about 10 years ago. If you haven't tried to make a brined turkey breast as of yet, this is a good one to test your turkey skills. There are so many recipes for "Turkey Day". Don't think this is just another one to ignore. It does take overnight space in the fridge that could be used for jello or such. If you don't have room in there, let it rest on your screened porch in the November chill. This is some good eating.

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

In Dutch oven, bring first five ingredients to a boil. Cook and stir until salt and honey are dissolved. Stir in rosemary sprig. Remove from heat. Cool to room temperature. Refrigerate until well chilled. Place one large roasting bag inside the other one. Add turkey breast. Carefully pour chilled brine into the bag with the turkey. Squeeze out as much air as possible. Seal bag and turn to coat turkey. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally. When ready to bake, line bottom of roaster with aluminum foil. Drain turkey and discard brine. Place turkey on rack in prepared pan and pat dry. Bake, uncovered, at 325 F. for 30 minutes. Brush with olive oil. Bake 1 1/2 to 2 hours longer or until thermometer reads 170 F. Cover loosely with foil if bird browns too quickly. Remove from oven. Cover and let stand 15 minutes to absorb juices before carving. Makes 8 generous servings.