Cranberry Apple Roasted Turkey Breast
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 791
- Total Fat
- 30
- Saturated Fat
- 7
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 56
- Protein
- 61
- Cholesterol
- 177
- Sodium
- 1672
- Total: 6 hr 45 min
- Prep: 15 min
- Inactive: 4 hr 10 min
- Cook: 2 hr 20 min
Ingredients
2 1/2 cups apple cider
2 tablespoons pickling spice blend
1 teaspoon red pepper flakes
Zest of 1 orange, cut off into wide strips
Ice, for chilling
One 4-pound skin-on bone-in turkey breast, rinsed and trimmed of excess fat
Olive oil, for brushing turkey
Freshly ground black pepper
1 1/2 cups cranberry juice
1/2 cup kosher salt
1/4 cup light brown sugar
Cranberry Apple Glaze, recipe follows
Cranberry Apple Glaze:
2 cups apple cider
2 cups cranberries
1 cup cranberry juice
1/2 cup maple syrup
1/2 cup apple cider vinegar
Kosher salt and freshly ground pepper
Directions
- Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
- Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
- Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
Cranberry Apple Glaze:
- Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.
Cook’s Note
Use any leftover glaze for another recipe, such as Leftover Turkey Sandwich with Spicy Cranberry Cream.