Apple Cider Herb-Roasted Turkey Breast

This juicy bone-in turkey breast is brined briefly with apple cider, rubbed with sage and thyme, and roasted over aromatics for a golden centerpiece with far less work than a whole bird.

Ingredients

• 1 bone-in, skin-on turkey breast (5–6 lb / 2.3–2.7 kg)
• 4 cups (960 ml) apple cider, divided
• 3 tbsp kosher salt
• 4 tbsp (56 g) unsalted butter, softened
• 1 tbsp chopped fresh sage
• 2 tsp fresh thyme leaves
• 1 tsp black pepper
• 1 onion, quartered, and 2 celery stalks, chopped
• 2 cups (480 ml) low-sodium chicken stock

Instructions

1. Combine 3 cups cider, salt and 2 cups cold water. Submerge the turkey in a nonreactive container and refrigerate 4–8 hours.
2. Heat oven to 375°F (190°C). Drain, rinse briefly and pat the turkey very dry. Set onion and celery in a roasting pan.
3. Mix butter, sage, thyme and pepper. Loosen the skin and spread half underneath; rub the remainder over the outside.
4. Place turkey skin-side up over the vegetables. Add remaining cider and 1 cup stock to the pan.
5. Roast 75–95 minutes, adding stock if the pan dries, until the thickest part reaches 165°F (74°C).
6. Rest loosely covered for 20 minutes before slicing; strain the pan juices for gravy.

Cook’s Tips

Dry skin and a fully preheated oven produce better browning. Begin checking the temperature early because breast size and oven accuracy vary.

Nutrition and cost are estimates and may vary.

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