Apple Cider Brined Turkey Breast for 2

Apple Cider Brined Turkey Breast for Two sliced and garnished with apples.

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.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 45

Servings

Calories 791kcal

Author Kylie Mazon-Chambers

Equipment

Meat thermometer

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

US Customary - Metric

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

This recipe can easily be doubled for a family of four.

Nutrition