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Cozy Apple Cider-Brined Turkey Breast for Small Gatherings

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A juicy, flavorful turkey breast brined in apple cider and warm spices, perfect for small gatherings. This recipe delivers tender meat with a subtle sweetness and crispy skin, all with minimal effort.

Ingredients

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  • 4 cups apple cider
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar, packed
  • 2 tablespoons whole black peppercorns
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 1 cinnamon stick
  • 4 cups cold water
  • 1 bone-in, skin-on turkey breast (5–6 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 large apple, quartered
  • 1 small onion, quartered
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions

  1. In a large stockpot, combine apple cider, kosher salt, brown sugar, peppercorns, rosemary, thyme, bay leaves, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally to dissolve salt and sugar (about 5-7 minutes).
  2. Remove from heat and let steep for 15 minutes. Add 4 cups cold water and stir. Cool completely (add ice if needed).
  3. Place turkey breast in a large brining bag or deep container. Pour cooled brine over turkey, ensuring it is fully submerged. Seal and refrigerate for 12-24 hours (18 hours is ideal).
  4. Remove turkey from brine, discard brine. Rinse turkey thoroughly under cold water and pat completely dry with paper towels.
  5. Preheat oven to 350°F (175°C).
  6. In a small bowl, mix softened butter, olive oil, kosher salt, black pepper, dried sage, garlic powder, and onion powder to form a paste.
  7. Place turkey breast on a roasting rack in a roasting pan. Loosen skin gently and spread half the butter mixture under the skin. Spread remaining mixture over the outside of the skin.
  8. Scatter quartered apple, onion, smashed garlic, and fresh herb sprigs around the turkey in the pan.
  9. Roast for 1 hour 45 minutes to 2 hours 15 minutes (about 20 minutes per pound). Tent with foil if skin browns too quickly after 45 minutes.
  10. Turkey is done when internal temperature reaches 155°F (68°C) in the thickest part (not touching bone).
  11. Remove from oven, transfer to cutting board, tent with foil, and rest for at least 20 minutes.
  12. Carve against the grain into thick slices and serve.

Notes

For best results, brine for 18 hours. Rinse turkey thoroughly after brining to avoid excess saltiness. Pat skin very dry for crispy skin. Let turkey rest at least 20 minutes before carving. Use pan drippings to make gravy.

Nutrition

Keywords: turkey breast, apple cider brine, roasted turkey, small gathering, Thanksgiving, cozy dinner, bone-in turkey breast

Find it online: https://flurpchef.com/cozy-apple-cider-brined-turkey-breast-for-small-gatherings/