Apple Cider Brined Turkey Breast

5 from 1 vote

This foolproof apple cider brined turkey breast is moist, flavorful, and the perfect main dish for a small holiday gathering or family dinner.

Prep Time45

Cook Time1 40

Brining Time5

Total Time7 25

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

6 to 7 lb turkey breast fresh or frozen and defrosted (see notes)
1/2 teaspoon kosher salt (2.3 ounces / 65 grams)
1/4 teaspoon black pepper
2 teaspoons minced fresh rosemary
2 teaspoons fresh thyme leaves stripped from the stems
4 tablespoons unsalted butter softened
4 cups low-sodium chicken broth plus more if needed
1/2 cup apple cider
1/4 cup cornstarch

For the brine:

5 quarts water divided
3/4 cup kosher salt
3/4 cup granulated sugar
10 whole cloves
10 whole allspice berries
16 whole black peppercorns
2 cinnamon sticks
4 cups apple cider
4 sprigs of fresh rosemary

Instructions

Prepare the apple cider brine:

Place 1 quart of the water in a saucepan over medium heat. Add the salt and sugar and stir until completely dissolved.
Remove from the heat and add the cloves, allspice, peppercorns, cinnamon sticks, and rosemary. Allow the mixture to cool to room temperature. Note: You can prepare this a day ahead and refrigerate.
Combine the cooled sugar and salt mixture with the remaining 4 quarts of water and apple cider in a very large stockpot or food-safe plastic container.

Brine the turkey breast:

Place your turkey breast in the brine and if necessary, weigh it down with a heavy plate to keep it submerged. Cover and refrigerate for 4 to 5 hours.

Get the turkey breast ready for roasting:

Thoroughly coat a roasting pan and rack insert with nonstick spray.
Remove the turkey breast from the brine and rinse it briefly under cool running water. Pat it dry with paper towels and place it skin side up on the roasting rack.
Position a rack in the center of the oven and preheat to 425°F (400°F for convection).

Coat the turkey breast in herb butter:

Combine the salt, pepper, rosemary, and thyme in a small bowl, then mix in the softened butter until thoroughly blended.
Using your hands, rub the softened butter over the skin of the turkey breast, coating it as completely as possible.
Pour the chicken broth and apple cider into the bottom of the roasting pan. (This will prevent the drippings from burning and provide the basis for gravy if you choose to make it.)

Roast the turkey breast:

Put the turkey breast in the oven and roast for 10 minutes, then rotate the pan and roast for 15 minutes longer. Reduce the heat to 325°F, rotate the pan again, and baste the turkey with pan juices.
Continue to roast until an instant-read thermometer inserted into the thickest part of the breast registers 160°F, about 1 hour longer. For best results, rotate the pan and baste the turkey breast about midway through the cooking time, and check the internal temperature after 45 minutes.
Remove the breast from the oven and allow it to rest for 20 to 25 minutes before carving.

Make the pan gravy:

While the turkey rests, skim and discard the excess fat from the pan juices, and strain 2-1/2 cups into a saucepan. Bring to a simmer over medium heat. If you don't have enough liquid, add some water or low-sodium chicken broth.
In a small bowl, whisk the cornstarch together with 1/3 cup water. Add to the simmering broth and continue whisking until thickened. If needed, season to taste with salt and pepper, and transfer to a bowl or gravy boat for serving.

Notes

ABOUT THE TURKEY BREAST: This recipe is for a natural turkey breast (no salt added, not self-basting). Check the ingredients list on your turkey as it will say if it's already been treated with salt.

BRINING THE TURKEY BREAST: The optimal brining time for a 6 to 7-pound turkey breast is 4 to 5 hours. It's not recommended to brine the breast for any longer than 6 hours as it may be too salty.

COATING THE TURKEY WITH BUTTER: Let the breast sit at room temperature for about 30 minutes before coating it with butter. If the meat is ice cold, it will make the butter harder to spread.

ROASTING THE TURKEY IN A CONVECTION OVEN: If you're using a convection oven, make sure to lower the initial temperature to 400°F. You can follow the instructions as written on the temperature reduction to 325°F. If areas of the skin are browning too quickly, tent them loosely with heavy-duty aluminum foil.

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