Best Roasted Turkey Breast With Apples Recipes

APPLE & HERB ROASTED TURKEY

Steps:

• Preheat oven to 325°. Combine sage and rosemary. With fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to underside of breast with toothpicks., Place breast side up on a rack in a roasting pan. Place apple, onion and celery in turkey cavity. Brush turkey with butter., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; brush with apple jelly. Tent with foil and let stand 15 minutes before removing toothpicks and carving.

HERBED ROAST TURKEY BREAST

Steps:

• Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

CRANBERRY APPLE ROASTED TURKEY BREAST

Steps:

• Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
• Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
• Preheat the oven to 350 degrees F.
• Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
• Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
• Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.

APPLE-GLAZED ROAST TURKEY

Steps:

• For the brine: Combine 8 cups cool water with the salt, sugar, rosemary, coriander and peppercorns in a container large enough to hold the turkey. Stir until the salt and sugar have dissolved. Stir in 8 more cups of cool water. Remove the bag of giblets and the neck from turkey; and, if you like, reserve for another use (you can freeze them, freezing the liver separately). Discard any large pieces of fat from the turkey, rinse the bird inside and out and place in the brine. Top with a weighted plate to keep it submerged. Refrigerate, or, if it is winter and you have an unheated garage, place it in there. A cooler, lined with a plastic bag works well too. Brine for 24 hours and up to 48 hours.
• For roasting the bird: Preheat the oven to 450 degrees F. Lift the turkey from the brine; discard the brine. Rinse and pat dry. Pour 2 cups of water into the bottom of a large roasting pan. Place the turkey, breast-side up, on a rack in the pan. Place the lemon and orange in the turkey cavity. Tie the legs together with twine. Tuck the wings under. Rub the entire turkey with the oil. Roast for 30 minutes, and then reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer registers 160 degrees F in the thigh without touching the bone, 2 hours 15 minutes to 2 hours 45 minutes total (about 12 minutes per pound).
• For the glaze: While the turkey is roasting, combine the cider, soy sauce and rosemary in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and boil until the mixture is reduced to 3/4 cup, about 30 minutes. Baste the turkey with the glaze every 15 minutes during the final 45 minutes of cooking time. Transfer the turkey to a platter or carving board and tent with foil. Rest the turkey for at least 30 minutes and up to 1 hour before carving.

ROASTED TURKEY BREAST WITH APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter a 13" x 9" baking dish.
• Sprinkle the turkey with salt and pepper and half of the sage.
• In a large skillet, melt the butter over high heat.
• Brown the turkey for 2 minutes per side or until golden.
• Remove the pan from the heat and transfer the turkey to the prepared baking dish.
• Let the pan cool slightly.
• Bake the turkey in the oven for 25 minutes.
• Meanwhile, return the pan to medium heat.
• Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes, until the onion is softened.
• Add the apples and cook, stirring, for 2 minutes, until the apples start to soften.
• Whisk the flour into the milk and stock, then stir into the pan.
• Bring to a boil, then reduce the heat and simmer, stirring, for 3 minutes or until slightly thickened.
• Stir the lemon juice into the sauce and season to taste with salt and pepper.
• Pour over the turkey in the dish.
• Bake for 20 minutes longer or until the turkey is no longer pink inside and meat thermometer registers 170 degrees F.
• Let the turkey stand for 5 minutes before slicing.