Cider Baked Turkey Breast Recipes

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CIDER-BAKED TURKEY BREAST



Cider-Baked Turkey Breast image

I make this throughout the year, but always use cider instead of apple juice in the fall. Recipe came from "Mr Food Cooks Like Mama". I usually cut back a tad on the soy sauce and I don't always thicken the juice with cornstarch. It's a nice twist to just baking a turkey breast. Servings is estimated. Cook time is rounded off. Hope you enjoy!

Provided by Satisfied Kris

Categories     Poultry

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

5 -6 lbs turkey breast
1 1/2 cups apple cider or 1 1/2 cups juice
1/2 cup apple cider or 1/2 cup juice
1/4 cup soy sauce (may want to cut back some on this)
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 610.8, Fat 26.6, SaturatedFat 7.2, Cholesterol 245.7, Sodium 893.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.2, Protein 84

CIDER MARINATED TURKEY BREAST



Cider Marinated Turkey Breast image

I came up with this marinade from several different recipes. The brine gives the turkey a great flavor and it always comes out moist and yummy. You could also use a whole turkey as well. Whenever I make it I always get requests for the recipe. It even passed the "Mom test"; she says it's better than hers.

Provided by Kady3782

Categories     Turkey Breasts

Time 1h50m

Yield 1 turkey breast, 12 serving(s)

Number Of Ingredients 12

8 cups unsweetened apple juice
1/2 cup kosher salt
2 bay leaves
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 sprigs fresh sage or 1 tablespoon dried sage
8 whole cloves
6 cloves garlic
1/2 teaspoon allspice
1 1/2 quarts cold water
1 medium orange, quartered
5 lbs turkey breast
cooking spray

Steps:

  • In a large stockpot, or 2 gallon freezer bag, combine the apple juice through the water.
  • Squeeze the juice from the orange quarters and add to the brine.
  • Stir to combine.
  • Add the turkey, making sure it is completely submerged in the brine.
  • Refrigerate for 8-10 hours.
  • Drain and discard marinade.
  • Rinse turkey under cold water and pat dry.
  • Place turkey breast on a rack in a roasting pan.
  • Spray the breast with cooking spray to promote browning.
  • Bake, uncovered, at 325 degrees for about 1 1/2 hours or until a meat thermometer reads 165 degrees.
  • Let rest 15 minutes before carving.

CIDER-BRINED TURKEY BREAST



Cider-Brined Turkey Breast image

Apple cider brine makes turkey breast succulent and flavorful. This roast recipe is perfect for a Christmas dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 14h35m

Yield 10

Number Of Ingredients 11

1/2 gallon apple cider (64 oz)
1/2 cup packed brown sugar
1/2 cup kosher (coarse) salt
3 sprigs fresh thyme
1/4 cup fresh sage leaves
1 teaspoon black peppercorns
1 teaspoon whole allspice
2 dried bay leaves
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/2 cup real maple syrup
1/4 cup butter or margarine

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.

Nutrition Facts : Calories 340, Carbohydrate 9 g, Fat 2, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg

CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY



Cider-Basted Turkey with Roasted Apple Gravy image

Categories     Fruit Juice     Fruit     Poultry     turkey     Roast     Christmas     Thanksgiving     Apple     Winter     Calvados     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 18

Turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tablespoons apple cider vinegar
2 teaspoons dried rubbed sage
3/4 teaspoon ground cinnamon
10 Golden Delicious apples, peeled, cored, 2 cut into quarters, 8 cut into 8 slices each
1 large onion, sliced
6 fresh thyme sprigs
8 large sage leaves
1 15- to 16-pound turkey
1/4 cup (1/2 stick) butter, room temperature
1 cup (or more) water
Gravy:
2 cups (about) canned low-salt chicken broth
1/4 cup apple cider
2 tablespoons cornstarch

Steps:

  • For turkey:
  • Position rack in bottom third of oven and preheat to 325°F. Combine first 5 ingredients in small saucepan. Add 1/2 teaspoon cinnamon; bring liquid to boil. Set liquid aside.
  • Mix 2 quartered apples, onion, thyme, sage leaves and 1/4 teaspoon cinnamon in large bowl.
  • Rinse turkey inside and out; pat dry. Sprinkle main cavity with salt and pepper. Spoon apple mixture into main cavity. Tuck wing tips under turkey; tie legs together loosely. Place turkey in large roasting pan. Rub turkey breast and legs with butter. Pour half of basting liquid over turkey. Sprinkle with salt and pepper.
  • Roast turkey 30 minutes. Pour remaining basting liquid over turkey. Roast 2 hours, basting frequently with pan juices and adding 1 cup (or more) water to pan if juices have evaporated. Add all apple slices to pan juices around turkey. Cover turkey loosely with foil to keep from browning too quickly. Continue to roast until apples are tender, turkey is deep brown and thermometer inserted into thickest part of thigh registers 175°F, basting frequently with pan juices, about 1 hour 30 minutes longer.
  • Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  • For gravy:
  • Using slotted spoon, transfer apples from pan juices to bowl. Pour pan juices into 4-cup measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 4 cups. Transfer broth mixture to large saucepan; simmer 5 minutes. Add reserved apples; simmer 2 minutes. Mix apple cider and cornstarch in small bowl. Whisk into gravy. Boil until gravy thickens, about 2 minutes. Season to taste with salt and pepper.
  • Discard mixture from turkey cavity. Serve turkey with gravy.

CIDER ROAST TURKEY



Cider roast turkey image

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table

Provided by Jane Hornby

Time 4h15m

Number Of Ingredients 9

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider
300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
  • Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
  • To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium

LAUREN'S APPLE CIDER ROAST TURKEY



Lauren's Apple Cider Roast Turkey image

The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!

Provided by Lauren

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 15

Number Of Ingredients 8

1 (16 pound) whole turkey, neck and giblets removed
1 ½ gallons water
1 gallon apple cider
1 ½ cups kosher salt
1 cup white sugar
¼ cup extra-virgin olive oil
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning

Steps:

  • Rinse turkey inside and out with cold water; pat dry with paper towels.
  • Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
  • Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
  • Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.

Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g

HONEY APPLE CIDER VINAIGRETTE



Honey Apple Cider Vinaigrette image

This is a super easy, super tasty vinaigrette to use on any salad. It's customizable to your own tastes, and uses fairly simple ingredients that are already available in most home pantries.

Provided by Kim

Categories     Vinaigrette Dressing

Time 5m

Yield 6

Number Of Ingredients 10

¼ cup apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1 ½ teaspoons honey, or to taste
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
⅛ teaspoon freshly ground black pepper
⅓ cup extra-virgin olive oil

Steps:

  • Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
  • Use immediately or keep extra stored in the fridge. Shake jar again before using.

Nutrition Facts : Calories 122 calories, Carbohydrate 2.4 g, Fat 12.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 183.8 mg

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