Cider Baked Turkey Breast Recipes

CIDER-BAKED TURKEY BREAST

Steps:

• Preheat oven to 450°.
• Place turkey breast skin side up, in a large roasting pan.
• Bake uncovered for 30 minutes.
• Remove turkey from oven and lower temperature to 325°.
• In a large bowl, combine 1 1/2 cups cider and soy sauce.
• Pour mixture over turkey.
• Cover and bake for 1 1/2 to 2 hours, basting turkey frequently with cider mixture.
• In a small bowl, combine cornstarch and remaining 1/2 cup cider.
• Remove turkey from oven and stir cornstarch mixture into pan drippings.
• Return turkey to oven and bake uncovered until sauce is thickened (15- 20 minutes).
• Transfer turkey to serving platter and serve with the sauce.

CIDER-BRINED TURKEY BREAST

Steps:

• Reserve 1 cup of the apple cider; cover and refrigerate. In 6-quart container or stockpot, mix remaining cider, the brown sugar, salt, 3 thyme sprigs, the sage, peppercorns, allspice and bay leaves; stir until salt is dissolved. Add turkey breast. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 325°F. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cool running water and pat dry.
• Place turkey, breast side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
• In 1-quart saucepan, heat reserved 1 cup apple cider to boiling; cook 10 minutes or until reduced by half. Reduce heat to medium. Add syrup and butter; cook until butter is melted and mixture is hot.
• Brush turkey with about 1/3 cup of the cider mixture. Roast uncovered about 1 hour longer or until thermometer reads 165°F, brushing generously with pan juices and remaining cider mixture every 15 minutes. Cover turkey loosely with foil to prevent excessive browning, if necessary. Place turkey on warm platter; cover with foil. Let stand 15 minutes for easier carving.