This recipe calls for a substantial kitchen effort but the result will be well worth it for a holiday meal or another feast.
How To Make Apple Cider Brined and Glazed Turkey Breast
This turkey recipe is different from usual brined turkeys because the apple cider brine contains less salt, so you can stuff other ingredients in the turkey for a more flavorful taste.
Ingredients
Apple Cider Brine:
- ⅓ cup kosher salt
- ⅓ cup sugar, white or brown
- 3 ginger, optional
- 2 bay leaves
- 3 whole cloves
- ½ tsp black peppercorns, crushed
- 1 tsp whole allspice berries, crushed
- 4 cups apple cider , or apple juice
- 2 cups cold water
Turkey:
- 3 kg turkey breast, rinsed and patted dry
- 2 Tbsp butter, softened
- salt and pepper , to taste
- thyme , optional
- sage, optional
- 1 onion, peeled, cut in quarters
- 1 cup baby carrots
- 1 cup fat-free reduced-sodium chicken broth , or turkey broth
- 2 cups apple cider , or apple juice (optional)
- 2 Tbsp flour
- pan drippings , from turkey
- 1 cup chicken broth , if needed
- salt and pepper , to taste
Instructions
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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.
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Add the apple cider and stir to combine.
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Bring to a boil over medium-high heat; stirring until the salt and sugar have dissolved.
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Boil for 3 minutes, then remove from the heat.
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Add the 2 cups of cold water, stir and set aside to cool.
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Place the turkey breast in a jumbo-size plastic sealable bag breast side down.
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Pour some of the cooled brine mixtures into the open cavity of the breast and the rest all around the breast in the bag.
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Seal the bag and place it in a pan with sides.
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Refrigerate for 8 hours or overnight.
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About 1 hour before roasting, remove the turkey from the brine, and rinse it thoroughly under cold water.
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Place on a platter and blot it dry with paper towels.
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Discard the brine.
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Preheat the oven to 400 degrees F.
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Place a V-rack in a roasting pan.
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Rub the turkey breast all over with the softened butter and season with salt and pepper.
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Place turkey on the rack.
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Scatter the sprigs of thyme and sage, onion, and carrots in the bottom of the pan.
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Add the chicken broth and the apple cider.
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Place in the oven and roast for 30 minutes.
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Reduce the heat to 375 degrees F and baste with the pan juices.
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Continue roasting, basting occasionally with the pan juices, adding the remaining apple cider.
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Remove from the oven, transfer to a platter, and tent with foil.
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Meanwhile, make pan gravy while the turkey breast is resting.
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Place the roasting pan over medium-high heat.
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Discard the herbs, onions, and carrots.
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Skim any fat from the surface. Bring the liquid in the pan to a simmer.
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Using a wooden spoon, scrape and loosen any browned bits sticking to the bottom and sides of the pan.
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Place the flour in a small bowl, add some of the simmering liquid to the flour and blend until smooth.
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Slowly whisk the flour mixture into the pan until thickened.
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Add extra chicken broth if needed.
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Season to taste with salt and pepper.
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Strain if desired and transfer to a sauceboat to serve.
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Carve the turkey breast and serve with the gravy.
Nutrition
- Sugar: 27g
- :
- Calcium: 90mg
- Calories: 579kcal
- Carbohydrates: 35g
- Cholesterol: 215mg
- Fat: 11g
- Fiber: 1g
- Iron: 3mg
- Potassium: 1248mg
- Protein: 87g
- Saturated Fat: 2g
- Sodium: 5817mg
- Vitamin A: 2418IU
- Vitamin C: 5mg
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