This one is so good I will go a bit out of my comfort zone. You may be able to make it for half the price, depending on what ingredients are available in your area. All my ingredients came from Whole Foods. Even if it wasn’t, I believe this herb-infused Cider Roasted Turkey breast was well worth the money I spent.
What is the real reason I made this Cider Roasted Turkey breast? I don’t particularly appreciate cooking whole birds. It’s a huge ordeal and intimidating. I also find it makes way too much food for my small family. You will love this easy Cider Roasted Turkey breast if these things sound true. The flavors are amazing, and it couldn’t be simpler.
What type of TURKEY SHOULD YOU USE?
This recipe will make a “split turkey breast. It is one side of a full-sized turkey breast. The bones and skin are still intact. However, a boneless breast may require slightly different cooking instructions. I have not tried it.
This recipe can also be doubled by using one 4 lb. turkey breast. Full Turkey Breast (both sides, bone-in and skin-on) and 2 turkey drumsticks to serve six people. To double the recipe, use a larger baking dish and roast for 30 minutes more. (Use a meat thermometer to verify).
NO PROBLEM, NO CIDER!
You can substitute chicken broth for cider if you don’t enjoy cider or don’t want enough to make a recipe. This recipe can also be made plain with herb roast and is delicious but not as cider-flavored. You can make cider mimosas with any cider you have left over from a cider purchase on Thanksgiving Day. 😉
Although you can make gravy with the drippings, the onions and apples absorb many fats and juices. This left me little to work with when making gravy. I used the drippings to cover the meat, and it was delicious. Don’t toss any drippings. They are liquid gold.
WHAT PERCENTAGE WILL THIS FOOD BUY?
This is the big question! The majority of guides recommend that you buy one pound of raw turkey per person for Thanksgiving. However, cutting up this beautiful bird seemed like too much for two people. This will probably serve four people if you include all the Thanksgiving sides. But that’s my opinion. This one is not going to be served in a large quantity. That should be a personal decision.
CIDER ROASTED TURKEY BREAST
This simple herb-infused Cider Roasted Turkey breast is perfect for smaller Thanksgiving gatherings and those new to cooking.
Prep time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
- 2.5 lb. Split turkey breast (bone-in and skin on) ($14.98
- 4 Tbsp butter at room temperature (0.38)
- 1 teaspoon dried Sage ($0.10)
- 1 tsp dried rosemary (0.10)
- 1 tsp dried Thyme ($0.10)
- 3/4 tsp salt ($0.03)
- 1 large apple* (1.22)
- 1 onion (0.32)
- 1/2 cup apple cider (0.25)
- Preheat the oven to 350°F Mix the butter, sage and rosemary in a bowl. Add salt and stir until it forms a paste.
- The breast of the turkey should be patted dry using a paper towel. Next, use your hand to separate skin and breast meat. Spread 1/3 of the butter herb mix under the skin. Spread the rest of the herb butter over the turkey breast and on the skin.
- Cut the onion and apple into wedges. Place the onion and apple wedges in a casserole dish. Next, place the seasoned turkey breast. In the bottom of the casserole dish, pour 1/2 cup apple cider.
- Place the casserole dish in the oven. Roast the turkey for approximately 1.5 hours or until it reaches 165oF. After an hour, begin to inspect the turkey. If the turkey’s top starts to brown before it reaches the desired internal temperature, you can cover it with foil while baking. You should test the temperature of the thickest portion of the breast without touching the bone.
- Allow the turkey breast to rest for 10 minutes before cutting and serving. The sliced turkey breast should be served with roasted onions and roasted apples. Pour the sauce over the top.
The size of your turkey breast will affect the cooking time. This is why it is important to use an instant-read meat thermometer.
*I used a Fuji Apple, but any sweet or sweet-tart variety will work. Avoid Granny Smith and other super-tart varieties.
Serving Size: 1 Serving Calories 798.87 Kcal Carbohydrates 20.6 G Protein: 83.3g Fat: 43.07g Sodium: 995.57 mg Fiber 3.13g