Honey Apple Turkey Breast Recipes

HONEY-APPLE TURKEY BRINE

Steps:

• Pour water into a large stockpot and bring to a simmer over medium-high heat. Add salt and honey and stir to dissolve. Remove pot from the heat and stir in apple slices, onion, garlic, bay leaves, rosemary, thyme, sage, and peppercorns. Let brine cool to room temperature. You can set the pot in a sink full of ice water to speed up the cooling process.
• Stir in apple cider, ice, and apple cider vinegar. Allow brine to fully chill to 40 degrees Fahrenheit (4 degrees C), or colder, before using.

GRILLED TURKEY BREAST WITH HONEY-APPLE GLAZE

Steps:

• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. In small bowl, combine all ingredients except turkey breast; blend well.
• When grill is heated, carefully oil grill rack. Place turkey breast on grill directly over drip pan. Insert meat thermometer into thickest part of breast. Brush turkey with apple butter mixture. Cover grill; cook 1 to 1 1/2 hours or until thermometer registers 170°F. and juices run clear when pierced with fork, brushing turkey breast occasionally with apple butter mixture.
• Remove turkey breast from grill. Let stand 15 minutes before slicing. Season to taste with salt and pepper.

HONEY APPLE BRINED TURKEY

Steps:

• Combine chicken stock, apple cider, honey, and salt in a large bowl; stir until honey is dissolved. Add 1/2 of the thyme, 1/2 of the sage, garlic, and black pepper; stir. Add water and stir until brine is evenly combined.
• Place turkey in a food-safe cooking bag and pour brine over turkey. Inject the meaty parts of turkey with brine using an injector. Gather bag tightly around turkey so that brine completely surrounds turkey, adding more water if needed. Seal bag, place in a large pot, and refrigerate, 24 to 48 hours.
• Preheat oven to 350 degrees F (175 degrees C). Place a rack in a large 2 1/2-inch deep roasting pan.
• Remove turkey from brine and pat dry inside and out. Reserve about 1/2 of the brine. Place turkey in a fresh oven-safe baking bag, breast-side down and place on the rack.
• Squeeze oranges and lemons into the main cavity of the turkey. Place squeezed oranges and lemons, remaining thyme, and remaining sage in the cavity. Lightly coat turkey with olive oil and season with salt and black pepper. Insert an oven-safe thermometer in the thickest part of the thigh without touching the bone.
• Bake in the preheated oven, basting with brine every 30 minutes, for 2 1/2 hours. Flip turkey and continue baking until no longer pink at the bone and the juices run clear, 1 to 1 1/2 hours more. The thermometer should read 180 degrees F (82 degrees C). Allow turkey to rest 15 to 20 minutes before slicing.

HONEY SPICE ROAST TURKEY WITH APPLE PECAN STUFFING

Steps:

• Heat oven to 325°F. Starting at back opening of turkey, gently separate skin from turkey breast, using fingers. In small bowl, stir together honey, 2 tablespoons melted butter, the chili powder, allspice and cumin; brush half of mixture over turkey breast under skin (reserve remaining honey mixture).
• In 4-quart Dutch oven, melt 1/4 cup butter over medium-high heat. Cook pecans in butter 1 to 2 minutes, stirring occasionally, until lightly toasted. Lightly stir in apple, stuffing mix and apple juice until moistened.
• Stuff turkey just before baking. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with remaining stuffing. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.
• Cover with foil and bake 3 to 4 hours, uncovering and brushing with remaining honey mixture for last 30 minutes of baking, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Drumsticks should move easily when lifted or twisted.
• Place turkey on warm platter; cover with foil to keep warm. Let stand at least 15 minutes for easiest carving. Cover and refrigerate any remaining turkey and stuffing separately.

HONEY-APPLE TURKEY BREAST

Steps:

• Preheat oven to 325°. In a small saucepan, combine apple juice concentrate, honey and mustard. Cook over low heat 2-3 minutes or just until blended, stirring occasionally., Place turkey breast on a rack in a foil-lined shallow roasting pan; pour honey mixture over the top., Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°, basting with pan juices every 30 minutes. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

APPLE AND HONEY FLAVORED ROASTED TURKEY

Steps:

• Place the turkey as wrapped in the refrigerator for a day or two to defreeze.
• Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);.
• Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat.
• Under cold water, rub the turkey gently with your fingers to make sure it is clean.
• When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
• Place the turkey, breast side up on roasting pan with rack.
• Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices.
• Tuck wings; tie legs together.
• Mix the paprika, garlic, black pepper and salt.
• Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices.
• Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves.
• Pour 3 cups of the mixed stock into the bottom of the roasting pan.
• Cover the turkey with an aluminum foil making it like a tent.
• Preheat oven to 350°F.
• Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours.
• Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time.
• Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
• Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.

HONEY-BRINED TURKEY BREAST

Steps:

• For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.

HONEY-APPLE GLAZED TURKEY BREAST

Steps:

• Combine Honey, Mustard and Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover and Bake At 325 For 1 Hour. Uncover and Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing.