Cranberry Apple Roasted Turkey Breast

Sweet and savory, this turkey breast is fabulous, but a lot of work. Totally worth it. The key is to baste it every 15 minutes throughout the cooking process. It’s overall a short cooking time compared with a traditional turkey, but I decided to brine it overnight rather than worry about the timing on Thanksgiving morning with so much else to do.
Cranberry Apple Roasted Turkey Breast

One 4-pound skin-on bone-in turkey breast, rinsed and trimmed of excess fat

Brine:
2 1/2 cups apple cider
1 1/2 cups cranberry juice
1/2 cup kosher salt
1/4 cup light brown sugar
2 tablespoons pickling spice blend
1 teaspoon red pepper flakes
Zest of 1 orange, cut off into wide strips

Ice, for chilling

Olive oil, for brushing turkey
Freshly ground black pepper
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. Be sure to zest the entire orange.  Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved,, 35 to 40 minutes. Stir in 8 cups ice-cold water.

Place the turkey breast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 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).

Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/cranberry-apple-roasted-turkey-breast.html

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