Cider Brined Turkey Breast Recipes

CIDER-BRINED TURKEY

Steps:

• In a stockpot, combine the first 10 ingredients. Bring to a boil; cook and stir until salt and sugar are dissolved. Remove from the heat. Add cold beer and broth to cool the brine to room temperature., Place one turkey-size oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate for 18-24 hours, turning occasionally. , Remove turkey from brine; rinse and pat dry. Discard brine. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up. Brush with melted butter; sprinkle with salt and pepper., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

LAUREN'S APPLE CIDER ROAST TURKEY

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.

CIDER-BRINED TURKEY BREAST

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.

APPLE-SPICE BRINE FOR TURKEY BREAST

Steps:

• In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
• Bring to a boil and stir until sugar is dissolved.
• Remove from heat and add water and allow to cool.
• Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
• Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
• Refrigerate for 3-4 hours.
• PREPARE STOVE-TOP SMOKER:.
• Add 2 tablespoon Alder wood to bottom of stove-top smoker.
• Line drip tray with foil and spray.
• Remove turkey from brine and place on rack.
• Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
• Follow stove-smokers manufacture instructions for smoking poultry.

APPLE CIDER BRINED AND GLAZED TURKEY BREAST RECIPE

Steps:

• At least 8 hours before roasting or the night before, make the brine. In a 4-quart saucepan, combine the salt, sugar, ginger, bay leaves, cloves, peppercorns, and allspice.
• Add the apple cider and stir to combine.
• Bring to a boil over medium-high heat; stirring until the salt and sugar have dissolved.
• Boil for 3 minutes, then remove from the heat.
• Add the 2 cups of cold water, stir and set aside to cool.
• Place the turkey breast in a jumbo-size plastic sealable bag breast side down.
• Pour some of the cooled brine mixtures into the open cavity of the breast and the rest all around the breast in the bag.
• Seal the bag and place it in a pan with sides.
• Refrigerate for 8 hours or overnight.
• About 1 hour before roasting, remove the turkey from the brine, and rinse it thoroughly under cold water.
• Place on a platter and blot it dry with paper towels.
• Discard the brine.
• Preheat the oven to 400 degrees F.
• Place a V-rack in a roasting pan.
• Rub the turkey breast all over with the softened butter and season with salt and pepper.
• Place turkey on the rack.
• Scatter the sprigs of thyme and sage, onion, and carrots in the bottom of the pan.
• Add the chicken broth and the apple cider.
• Place in the oven and roast for 30 minutes.
• Reduce the heat to 375 degrees F and baste with the pan juices.
• Continue roasting, basting occasionally with the pan juices, adding the remaining apple cider.
• Remove from the oven, transfer to a platter, and tent with foil.
• Meanwhile, make pan gravy while the turkey breast is resting.
• Place the roasting pan over medium-high heat.
• Discard the herbs, onions, and carrots.
• Skim any fat from the surface. Bring the liquid in the pan to a simmer.
• Using a wooden spoon, scrape and loosen any browned bits sticking to the bottom and sides of the pan.
• Place the flour in a small bowl, add some of the simmering liquid to the flour and blend until smooth.
• Slowly whisk the flour mixture into the pan until thickened.
• Add extra chicken broth if needed.
• Season to taste with salt and pepper.
• Strain if desired and transfer to a sauceboat to serve.
• Carve the turkey breast and serve with the gravy.