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.
Recipe Summary
- Prep: 25 min
- Cook: 1 hr 35 min
- Total Time: 2 hr
- Servings: 8
- Estimated Cost per Serving: $3.85
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
- Combine 3 cups cider, salt and 2 cups cold water. Submerge the turkey in a nonreactive container and refrigerate 4–8 hours.
- Heat oven to 375°F (190°C). Drain, rinse briefly and pat the turkey very dry. Set onion and celery in a roasting pan.
- Mix butter, sage, thyme and pepper. Loosen the skin and spread half underneath; rub the remainder over the outside.
- Place turkey skin-side up over the vegetables. Add remaining cider and 1 cup stock to the pan.
- Roast 75–95 minutes, adding stock if the pan dries, until the thickest part reaches 165°F (74°C).
- 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.
Estimated Nutrition per Serving
318 calories; 49 g protein; 8 g carbohydrate; 9 g fat; 2.8 g saturated fat; 610 mg sodium.
Nutrition and cost are estimates and may vary.
