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Apple-Sage Brined Turkey Breast

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Apple-Sage Brined Turkey Breast
  • Prep 1 hr 25 min
  • Total 14 hr 25 min
  • Ingredients 11
  • Servings 8
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Looking for a hearty dinner? Then check out this delicious turkey roasted with apple cider and herbs.
By Pillsbury Kitchens
Updated May 21, 2010

Ingredients

Brine and Turkey

  • 1/2 gallon (64 oz) apple cider
  • 1 cup packed brown sugar
  • 1/2 cup kosher (coarse) salt
  • 1/4 cup chopped fresh sage or 1 tablespoon rubbed sage
  • 1 tablespoon whole peppercorns
  • 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen

Basting Sauce and Gravy

  • 1/4 cup butter or margarine
  • 1 tablespoon chopped fresh sage or 1 teaspoon rubbed sage
  • 5 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt

Steps

  • 1
    Reserve 1 cup apple cider for basting; cover and refrigerate. In 6-quart bowl or stockpot, stir remaining cider, the brown sugar, kosher salt, 1/4 cup fresh sage and the peppercorns until salt is dissolved. Add turkey breast. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • 2
    Heat oven to 325°F. Remove turkey from brine; rinse thoroughly under cool running water, and pat dry. Discard brine.
  • 3
    Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of breast and does not touch bone. Roast uncovered 1 hour.
  • 4
    In 1-quart saucepan, heat reserved apple cider, the butter, 1 tablespoon fresh sage and the garlic over medium heat until butter is melted and mixture is hot. Roast turkey about 1 hour longer or until thermometer reads 165°F and juice of turkey is clear when center of thickest part is cut, basting turkey generously with apple cider mixture and pan juices every 15 minutes. Remove turkey from oven, and let stand 15 minutes for easier carving.
  • 5
    Meanwhile, pour pan drippings and scrapings into measuring cup; let stand 5 minutes. Skim 4 tablespoons fat from top of drippings, and place in 2-quart saucepan; skim and discard any remaining fat. Add enough water to remaining drippings to measure 2 cups; set aside.
  • 6
    Stir 1/4 cup flour into fat in saucepan, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in reserved 2 cups drippings and the salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens.

Tips from the Pillsbury Kitchens

  • tip 1
    For spillproof brining, line a large stockpot or bowl with a heavy 2-gallon resealable plastic bag. Pour brine into bag, and add turkey. Seal bag, and continue as directed.
  • tip 2
    Garnish the serving platter with fresh sage and cinnamon apple rings.

Nutrition Information

360 Calories, 8g Total Fat, 52g Protein, 21g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
1000mg
42%
Potassium
550mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
16g
Protein
52g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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