Apple-Sage Brined Turkey Breast

By prairiemama

Looking for a hearty dinner? Then check out this delicious turkey roasted with apple cider and herbs

Ingredients

• Basting Sauce:
• 1/2 gallon (64 oz) apple cider, reserve 1 cup
• 1 cup packed brown sugar
• 1/2 cup kosher (coarse) salt
• 1/4 cup chopped fresh sage or 1 tablespoon rubbed sage
• 1 tablespoon whole peppercorns
• 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
• 1 cup cider
• 1/4 cup butter or margarine
• 1 tablespoon chopped fresh sage or 1 teaspoon rubbed sage
• 5 cloves garlic, finely chopped
• Gravy:
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt

Details

Servings 8
Preparation time 85mins
Cooking time 265mins
Adapted from pillsbury.com

Preparation

Step 1

1. Reserve 1 cup apple cider for basting; cover and
refrigerate. In 6-quart bowl or stockpot, stir
remaining cider, the brown sugar, kosher salt, 1/4
cup fresh sage and the peppercorns until salt is
dissolved. Add turkey breast. Cover; refrigerate at
least 12 hours but no longer than 24 hours.

2. Heat oven to 325°F. Remove turkey from brine; rinse
thoroughly under cool running water, and pat dry.
Discard brine.

3. Place turkey, skin side up, on rack in large shallow
roasting pan. Insert ovenproof meat thermometer so
tip is in the thickest part of breast and does not
touch bone. Roast uncovered 1 hour
4. In 1-quart saucepan, heat reserved apple cider, the
butter, 1 tablespoon fresh sage and the garlic over
medium heat until butter is melted and mixture is
hot. Roast turkey about 1 hour longer or until
thermometer reads 165°F and juice of turkey is clear
when center of thickest part is cut, basting turkey
generously with apple cider mixture and pan juices
every 15 minutes. Remove turkey from oven, and let
stand 15 minutes for easier carving.

5. Meanwhile, pour pan drippings and scrapings into
measuring cup; let stand 5 minutes. Skim 4
tablespoons fat from top of drippings, and place in 2-
quart saucepan; skim and discard any remaining fat.
Add enough water to remaining drippings to measure
2 cups; set aside.

6. Stir 1/4 cup flour into fat in saucepan, using wire
whisk. Cook over medium heat, stirring constantly,
until mixture is smooth and bubbly; remove from
heat. Gradually stir in reserved 2 cups drippings and
the salt. Heat to boiling, stirring constantly. Boil and
stir about 1 minute or until gravy thickens.

*For spillproof brining, line a large stockpot or bowl with
a heavy 2-gallon resealable plastic bag. Pour brine into
bag, and add turkey. Seal bag, and continue as
directed