Apple Cider Brined and Glazed Turkey Breast

Rating:

(1 vote) 2 1

This recipe calls for a substantial kitchen effort but the result will be well worth it for a holiday meal or another feast.

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Ingredients

  • Apple Cider Brine:
  • 1/3 C. kosher salt
  • 1/3 C. white or brown sugar
  • 3 slices ( 1/8 inch thick) fresh ginger, optional
  • 2 bay leaves
  • 3 whole cloves
  • 1/2 tsp. black peppercorns, crushed
  • 1 tsp. whole allspice berries, crushed
  • 4 C. fresh apple cider or apple juice
  • 2 C. cold water
  • Turkey:
  • 1 7 to 7 1/2-lb., bone-in turkey breast, rinsed and patted dry
  • 2 Tbs. butter, softened
  • Salt and pepper to taste
  • A couple sprigs of fresh thyme and sage, optional
  • 1 small onion, peeled, cut in quarters
  • 1 C. baby carrots
  • 1 C. fat-free, reduced-sodium chicken broth or turkey broth
  • 2 C. fresh apple cider or apple juice, divided GRAVY (OPTIONAL)
  • 2 Tbs. flour
  • Pan drippings from turkey
  • 1 C. chicken broth if needed
  • Salt and pepper to taste

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Directions

At least 8 hours before roasting or the night before, make the brine. In a 4-quart saucepan, combine the salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice. Add the apple cider and stir to combine. Bring to a boil over medium-high heat; stirring until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the 2 C. of cold water, stir and set aside to cool.

Place the turkey breast in a jumbo-size plastic sealable bag breast side down (or use a large stock pot). Pour some of the cooled brine mixture into the open cavity of the breast and the rest all around the breast in the bag. Seal the bag and place in a pan with sides. Refrigerate 8 hours or overnight. About 1 hour before roasting, remove the turkey from the brine and rinse it thoroughly under cold water. Place on a platter and blot it dry with paper towels. Discard the brine. Preheat the oven to 400 degrees. Place a V-rack in a roasting pan. Rub the turkey breast all over with the softened butter and season with salt and pepper. Place turkey on the rack. Scatter the sprigs of thyme and sage, onion and carrots in the bottom of the pan. Add the chicken broth and 1 C. of the apple cider. Place in the oven and roast for 30 minutes. Reduce the heat to 375 and baste with the pan juices. Continue roasting, basting occasionally with the pan juices -- adding the remaining 1 C. apple cider if needed -- for 1 1/2 more hours or until an instant-read thermometer registers about 170 degrees (the juices should run clear). Remove from the oven, transfer to a platter and tent with foil. Meanwhile, make pan gravy while the turkey breast is resting. Place the roasting pan over medium-high heat. Discard the herbs, onions and carrots. Skim any fat from the surface. Bring the liquid in the pan to a simmer. Using a wooden spoon, scrape and loosen any browned bits sticking to the bottom and sides of the pan. Place the flour in a small bowl, add some of the simmering liquid to the flour and blend until smooth. Slowly whisk the flour mixture into the pan until thickened. Add extra chicken broth if needed. Season to taste with salt and pepper. Strain if desired and transfer to a sauceboat to serve. Carve the turkey breast and serve with the gravy.

Serves 6.





Reviews (1)

  • First off, this recipe does not require "sustantial effort" because working with a turkey breast vs. a whole turkey is so much easier; however, I do not recommend this recipe. For my recipe, I purchased a 6.25 lb fresh "natural" turkey breast, and I felt that there was not adequate brining liquid. I recommend making an additional one half more of the brining liquid and not crushing the peppercorns and allspice berries because it just created a gritty mess during the rinsing process. I used a Hefty brand 2.5 gallon plastic bag and set the meat inside a 6 qt stock pot which worked out perfectly. If I used a flat roasting pan instead the liquid would not have covered the meat appropriately. I brined for 12 hours, and then afterwards, I felt that I should have brined longer to obtain a stronger flavor (I even used brown sugar!). I recommend removing the turkey breast between 160-165 degrees instead of 170. At 170 degrees, the meat was almost on the verge of dry (The brining process saved the day!). I regret not adding the addtional 1 cup of apple cider during the roasting process even though it did not require it because later when making the gravy I had to use an additional 2 cups of liquid (broth & cider) plus 4 more tablespoons of flour in order to have enough gravy to serve. For me, it's live, learn and keep searching for another brined turkey breast recipe.

    Flag as inappropriate Violet7  |  November 23, 2012

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