Apple Cider-Brined Turkey Breast


Trust me on this. With the apple cider brine, all you need to do is add salt and pepper before roasting. The glaze keeps the meat moist and allows the skin to get crispy, and the cognac gravy is so good you could drink it alone. And this recipe is not just for Thanksgiving - you can make sliced turkey breast for lunchmeat made-at-home too. For a cleaner, thinner slice, just let it cool completely before you slice it!

 You'll need:

  • 1 turkey breast (about 3 lbs), thawed
  • Cider Brine:
    • 1 quart apple cider
    • 1/4 c kosher salt
    • 1 quart (4 cups) water
  • Rich Cider Glaze:
    • 1/2 c apple cider
    • 2 Tbs butter
  • Cognac Gravy:
    • 2 c chicken broth
    • 1 onion, halved and peeled
    • 8 sage leaves
    • 1/4 tsp celery salt
    • 3 Tbs flour
    • 3 Tbs reserved turkey drippings
    • 1/4 c brandy or cognac
    • 1/4 c half and half

In a small saucepan, combine 1 c apple cider and the 1/4 c salt over high heat. Boil, stirring frequently, about 5 minutes to dissolve the salt, then remove from heat. Add to the remaining 3 c apple sider and 4 c water, and be sure the mixture is cool.

Remove the turkey breast from the wrapper, leaving the twine, and put it in a 2-gallon freezer bag. Pour in the brine mixture and seal the bag, then let sit in the fridge 12 to 24 hours.

Drain the brine and place the turkey in a deep bowl. Let sit in the fridge another 12 to 24 hours to dry.

Preheat oven to 325. Put the turkey skin side up on a rack in a roasting pan. Salt and pepper it well.

Bring the 1/2 c apple cider to a boil over high in a small saucepan. Let it reduce by half, then remove from heat and stir in the butter. Brush some over the turkey before roasting.

Cook the turkey until internal temperature reaches 165 degrees - 1 1/2 to 2 hours - brushing with the glaze every half hour.

In a small saucepan, simmer the chicken broth with the onion, celery salt, and sage, for about half an hour, then strain it into a bowl or measuring cup. Put the saucepan back over medium high heat and add 3 Tbs of the drippings from the roasting pan and the 3 Tbs of flour, whisking constantly and cooking until it thickens, about 30 sseconds. Add the broth and whisk fully, the add the brandy and whipping cream and let simmer about 5 minutes until it thickens. If it's not fully smooth, you can strain it through a sieve.

Thinly slice the turkey breast (removing the twine, if it had some) and serve with the cognac gravy.

Apple Cider-Brined Turkey with Cognac Gravy
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Apple Cider-Brined Turkey with Cognac Gravy

Yield: 4
Author: Mallory

Ingredients

Brined Turkey
  • 1 - 3 lb turkey breast, thawed
  • 1 quart apple cider
  • 1/4 c kosher salt
  • 1 quart (4 cups) water
Cider Glaze
  • 1/2 c apple cider
  • 2 Tbs butter
Cognac Gravy
  • 2 c chicken broth
  • 1 onion, halved and peeled
  • 8 sage leaves
  • 1/4 tsp celery salt
  • 3 Tbs flour
  • 3 Tbs reserved turkey drippings
  • 1/4 c brandy or cognac
  • 1/4 c half and half

Instructions

  1. In a small saucepan, combine 1 c apple cider and the 1/4 c salt over high heat. Boil, stirring frequently, about 5 minutes to dissolve the salt, then remove from heat. Add to the remaining 3 c apple sider and 4 c water, and be sure the mixture is cool.
  2. Remove the turkey breast from the wrapper, leaving the twine, and put it in a 2-gallon freezer bag. Pour in the brine mixture and seal the bag, then let sit in the fridge 12 to 24 hours.
  3. Drain the brine and place the turkey in a deep bowl. Let sit in the fridge another 12 to 24 hours to dry.
  4. Preheat oven to 325. Put the turkey skin side up on a rack in a roasting pan.
  5. Bring the 1/2 c apple cider to a boil over high in a small saucepan. Let it reduce by half, then remove from heat and stir in the butter. Brush some over the turkey before roasting.
  6. Cook the turkey until internal temperature reaches 165 degrees - 1 1/2 to 2 hours - brushing with the glaze every half hour.
  7. In a small saucepan, simmer the chicken broth with the onion, celery salt, and sage, for about half an hour, then strain it into a bowl or measuring cup. Put the saucepan back over medium high heat and add 3 Tbs of the drippings from the roasting pan and the 3 Tbs of flour, whisking constantly and cooking until it thickens, about 30 sseconds. Add the broth and whisk fully, the add the brandy and whipping cream and let simmer about 5 minutes until it thickens. If it's not fully smooth, you can strain it through a sieve.
  8. Thinly slice the turkey breast (removing the twine, if it had some) and serve with the cognac gravy.
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