CIDER-BRINED TURKEY BREAST

Cider-Brined Turkey Breast image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 14h35m

Yield 10

Number Of Ingredients 11

1/2 gallon apple cider (64 oz)
1/2 cup packed brown sugar
1/2 cup kosher (coarse) salt
3 sprigs fresh thyme
1/4 cup fresh sage leaves
1 teaspoon black peppercorns
1 teaspoon whole allspice
2 dried bay leaves
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/2 cup real maple syrup
1/4 cup butter or margarine

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.

Nutrition Facts : Calories 340, Carbohydrate 9 g, Fat 2, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg