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Best Apple Cider-Brined Turkey Breast for Small Gatherings

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This apple cider-brined turkey breast is incredibly juicy and flavorful, perfect for small gatherings. The brine locks in moisture and adds a subtle sweetness that makes this dish a crowd-pleaser.

Ingredients

Scale
  • 4 cups apple cider (unfiltered is best)
  • 4 cups cold water
  • 1/2 cup kosher salt (Diamond Crystal preferred)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons whole black peppercorns
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cinnamon stick (optional)
  • 1 orange, sliced into rounds
  • 1 bone-in turkey breast (5–7 pounds), skin on
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh herbs for garnish (rosemary, thyme, sage)
  • 1 cup apple cider (for pan, optional)
  • 1/2 cup chicken broth (for pan, optional)
  • 1 onion, quartered (for pan, optional)
  • 2 carrots, chopped roughly (for pan, optional)
  • 2 celery stalks, chopped (for pan, optional)

Instructions

  1. In a large pot, combine apple cider, water, kosher salt, and brown sugar. Heat over medium heat, stirring occasionally, until salt and sugar dissolve completely (about 5 minutes). Do not boil.
  2. Remove from heat and add peppercorns, smashed garlic, rosemary, thyme, bay leaves, cinnamon stick, and orange slices. Let cool completely to room temperature.
  3. Place turkey breast in a brining bag or container. Pour cooled brine over turkey, ensuring it is fully submerged. Seal and refrigerate for 12 to 24 hours (18 hours is ideal).
  4. Remove turkey from brine and discard brine. Rinse turkey thoroughly under cold running water and pat completely dry with paper towels. Let sit at room temperature for 30 minutes.
  5. Preheat oven to 375°F (190°C). In a small bowl, mix softened butter with 1 teaspoon kosher salt, black pepper, garlic powder, and onion powder.
  6. Gently loosen turkey skin with fingers and spread some herb butter under the skin. Rub remaining butter all over the outside of the turkey.
  7. If using optional pan vegetables, scatter onion, carrots, and celery in roasting pan. Pour in 1 cup apple cider and 1/2 cup chicken broth. Place turkey on rack or directly on vegetables.
  8. Roast for 1 hour 45 minutes to 2 hours 15 minutes, until internal temperature reaches 155°F (68°C) in the thickest part. Tent with foil if browning too quickly.
  9. Remove turkey from oven and transfer to cutting board. Let rest for at least 20 minutes, loosely covered with foil.
  10. Carve against the grain into thick slices and serve.

Notes

Don’t skip rinsing the turkey after brining to avoid excessive saltiness. Use a probe thermometer to monitor temperature without opening the oven. The sugar in the brine can cause skin to darken quickly, so tent with foil if needed. Let the turkey rest for at least 20 minutes before carving to retain juices.

Nutrition

Keywords: apple cider brined turkey, turkey breast, small gathering, Thanksgiving, juicy turkey, brined turkey

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