Cider Brined Turkey Breast Cranberry (Printable Version)

Tender turkey infused with apple cider brine, complemented by tangy cranberry glaze for holiday meals.

# What You Need:

→ Turkey & Brine

01 - 1 boneless, skin-on turkey breast (4 lb)
02 - 4 cups apple cider
03 - 1/4 cup kosher salt
04 - 1/4 cup brown sugar
05 - 1 tablespoon black peppercorns
06 - 4 garlic cloves, smashed
07 - 2 bay leaves
08 - 2 sprigs fresh thyme
09 - 2 cups cold water
10 - Ice, as needed

→ Cranberry Glaze

11 - 1 cup fresh or frozen cranberries
12 - 1/2 cup apple cider
13 - 1/4 cup sugar
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon orange zest
16 - 1/4 teaspoon salt

→ For Roasting

17 - 2 tablespoons olive oil
18 - Freshly ground black pepper, to taste
19 - 1 teaspoon dried thyme or 2 sprigs fresh thyme

# How to Make It:

01 - Combine apple cider, kosher salt, brown sugar, black peppercorns, smashed garlic cloves, bay leaves, and thyme in a large saucepan. Heat over medium, stirring until salt and sugar dissolve. Remove from heat, add cold water, and cool to room temperature. Add ice if needed to expedite chilling.
02 - Place turkey breast in a large sealable container or zip-top bag. Pour cooled brine over the top, ensuring the turkey is fully submerged. Refrigerate for 8 to 12 hours.
03 - In a small saucepan, add cranberries, apple cider, sugar, balsamic vinegar, orange zest, and salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes, stirring occasionally, until cranberries burst and the glaze thickens. Remove from heat and set aside to cool.
04 - Preheat oven to 350°F (175°C). Remove turkey from brine, rinse thoroughly under cold running water, and pat dry with paper towels. Rub the turkey breast all over with olive oil, freshly ground black pepper, and thyme.
05 - Place turkey breast on a rack in a roasting pan. Roast for 45 minutes. Brush the turkey with cranberry glaze, then continue roasting for 25 to 35 minutes, brushing with additional glaze every 10 minutes, until the internal temperature reaches 160°F (71°C).
06 - Remove pan from oven and let turkey rest, loosely tented with foil, for 15 minutes before slicing. Serve with any remaining cranberry glaze.

# Expert Advice:

01 -
  • Uses everyday ingredients that taste festive and fresh
  • Brining ensures a juicy turkey every time
  • Cranberry glaze adds a pop of flavor and vibrant color
  • No whole turkey hassle and fewer leftovers
  • Gluten and dairy free to fit more diets
02 -
  • High protein and lower calorie than most roasts
  • Freezes beautifully for future meals
  • A great make ahead for stress free entertaining
03 -
  • I always toast the black peppercorns and bay leaves for thirty seconds in the saucepan before adding liquid It brings out their oils and aroma and takes your brine to the next level
  • Do not rush the cooling of the brine before adding the turkey to avoid accidentally starting to cook the meat My last tip is to brush glaze under the skin for even more cranberry flavor in every bite

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