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Apple Cider Brined Turkey Breast for Two
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If you’re hosting a smaller Thanksgiving or just want a cozy holiday meal without the stress of cooking a whole 15 to 20-pound turkey, this apple cider brined turkey breast is the perfect solution. Brining the turkey in a mixture of apple cider, herbs, and spices locks in moisture and infuses the meat with subtle sweetness and warm fall flavor. It’s ideal for an intimate dinner for two, but you can easily double the recipe to serve a family of four. The result is juicy, flavorful turkey with golden, crispy skin—without the hassle of wrestling with a full bird. Pair it with your favorite holiday sides, and you’ll have all the comfort of Thanksgiving dinner in a much more manageable size. Want another turkey breast with a different flavor profile? Try this maple bourbon glazed turkey breast. For more Thanksgiving recipes check out my ultimate CWCR Thanksgiving roundup. For an intimate gathering pair it with Brussels sprouts gratin and this kale harvest grain bowl recipe for a full spread.
Why You’ll Love This Turkey Breast Recipe
- Perfect for small gatherings – Skip the stress of a giant turkey and enjoy a flavorful turkey breast sized just right for two.
- Packed with flavor – The apple cider brine adds sweetness, spice, and depth, making every bite juicy and aromatic.
- Moist and tender – Brining keeps the turkey from drying out, ensuring perfectly succulent meat.
Why Brine Turkey?
When the turkey is brined in advance, the meat absorbs the extra liquid and salt and results in a much juicier and flavorful meat. This method is great for a leaner meat like turkey breast which tends to dry out fairly easily, since it’s similar to the white meat of a chicken breast while the cider gives it a great flavor.
Key Ingredients in This Recipe
- Turkey breasts – Turkey breasts are great when cooking for only a few people. If using a frozen turkey breast be sure its fully thawed before brining and cooking it. Adding turkey to a brine prior to cooking makes it much more flavorful!
- Apple cider – Apple cider isn’t just for sweet desserts and donuts. It adds fall-inspired flavors packed in an easy brine. Look for natural, unfiltered cider.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Turkey: Bone-in breasts tend to be a bit juicier, while boneless cooks slightly faster. You can also use this brine recipe to cook a whole turkey.
- Apple cider: If you can’t find apple cider, swap with apple juice. You can also swap for a mix of half juice and half chicken stock for a less sweet brine.
- Herbs & Aromatics: Feel free to swap thyme for rosemary, sage, or tarragon depending on what you have on hand.
Pro tip
This recipe can easily be doubled for a family of four.
How to Cook Apple Cider-Brined Turkey Breast (Step-by-step)
In a large saucepan bring the apple cider, salt, allspice and bay leaves to a boil, stirring until the salt has completely dissolved. Remove from heat and add 3 cups of cold water.
Move the brine to a large mixing bowl. Let the brine cool completely then add the turkey breast and submerge, adding a plate on top to weigh it down. Cover and refrigerate overnight.
Heat oven to 375ºF (190ºC). Remove the turkey from the brine and quickly rinse then pat dry, discarding the brine. Add the turkey to a roasting pan then use your fingers to gently separate the skin from the meat. Slide the slices of butter under the skin. Drizzle the turkey with olive oil and season with salt and pepper.
Roast the turkey breast until the internal temperature reaches 165ºF (74ºC), about 45 minutes. If it needs more time continue to check the temperature every 10 minutes. Remove the turkey from the oven to a cutting board, cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.
Serving Suggestions
- Veggies: Blanched and sautéed green beans or Brussels sprouts gratin
- Potatoes: Cheesy twice baked potatoes
- Gravy: White wine gravy
- Salad: Kale harvest grain bowl
FAQ – Frequently Asked Questions
Brine for at least 8 hours and up to 24 hours. The longer it brines, the more flavorful and juicy the meat will be.
Yes! Either works. Bone-in breasts tend to be a bit juicier, while boneless cooks slightly faster.
Apple cider adds sweetness and depth, but you can substitute apple juice in a pinch. For a less sweet option, use a mix of half cider and half stock.
Roasting is the easiest and most traditional method. Bake at 375°F (190ºC) until the thickest part of the breast reaches 165°F. Use a meat thermometer for the most accurate reading.
Yes! Brine the turkey breast the day before, then roast and slice just before serving. Leftovers keep well for sandwiches or salads.
Yes, quickly rinse the brined turkey breast under cold water and pat dry before roasting to avoid an overly salty flavor.
Other Recipes to Try
If you enjoy this apple cider brined turkey breast recipe, I recommend checking out some of these:
Apple Cider Brined Turkey Breast for 2
Rate this Recipe
Equipment:
Ingredients:
- 3 cups apple cider
- ½ cup kosher salt, plus additional as needed, divided
- 1 tablespoon whole allspice
- 3 bay leaves
- 1 (2 to 3-pound) boneless, skin-on turkey breast
- 2 tablespoons unsalted butter, cut into slices
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, as needed
Instructions:
- In a large saucepan bring the apple cider, salt, allspice and bay leaves to a boil, stirring until the salt has completely dissolved. Remove from heat and add 3 cups of cold water. Move the brine to a large mixing bowl.
- Let the brine cool completely then add the turkey breast and submerge, adding a plate on top to weigh it down. Cover and refrigerate overnight.
- Heat oven to 375ºF (190ºC).
- Remove the turkey from the brine and quickly rinse and pat dry, discarding the brine. Add the turkey to a roasting pan then use your fingers to gently separate the skin from the meat.
- Slide the slices of butter under the skin. Drizzle the turkey with olive oil and season with salt and pepper.
- Roast the turkey breast until the internal temperature reaches 165ºF, about 45 minutes. If it needs more time continue to check the temperature every 10 minutes.
- Remove the turkey from the oven to a cutting board, cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.
Notes:
Nutrition:
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This was perfect for my first time roasting a turkey for thanksgiving, the apple cider braise added nice flavor. Everyone loved it, plus the recipe gives great plating and garnishing ideas as well.
So happy to hear it was a hit! Thanks so much Tiffany!
What a fantastic recipe! I love the idea of brining with apple cider—it adds such a unique flavor. Perfect for a small gathering! Can’t wait to try this for our next holiday dinner. Thank you for sharing!
This Apple Cider Brined Turkey Breast recipe looks amazing! I love the idea of using apple cider for brining—it must add such a wonderful flavor. Perfect for a cozy dinner for two. Can’t wait to try it!