Apple Cider Brined Turkey Breast
This simple apple cider brined turkey breast will take your Thanksgiving turkey to the next level. Not only does it infuse the meat with flavor, but it presents you with the juiciest and most tender turkey breast you'll ever taste. It's a foolproof holiday dinner!
Servings: 4 servings
Ingredients
- 3-4 lb turkey breast
- 1/2 gallon apple cider
- 1/2 cup coarse kosher salt
- 1/3 cup brown sugar
- 2 cups ice cubes
- 1 bunch of fresh savory herbs like sage, rosemary, thyme, oregano, and parsley I like using the prepackaged "poultry blend" from the fresh herb section at the grocery store.
- 2 bay leaves
- 1 large orange
- 2 lemons
- 1 bulb garlic, cut in half
- 1 TBSP peppercorns
Instructions
- Transfer the salt and brown sugar to a small saucepan. Add about 2 cups of the apple cider to the saucepan and stir. Heat the apple cider over medium heat to bring it to a boil, then lower it to a simmer and let it go for 5-8 minutes, stirring occasionally, or until the salt and sugar have completely dissolved.
- Remove the saucepan from the heat and add 2 cups of ice cubes to the hot cider to help it cool down quickly. This should only take about 5 minutes.
- Once the cider has cooled, add it to a large mixing bowl. Add the rest of the cider into the bowl. Cut the orange and lemons in half and squeeze the juices into the cider, then plop the rest of the orange and lemons into the brine; add the other brining ingredients like the herbs and garlic, etc.
- Place the bowl in the fridge and let the turkey breast brine for 1 hour per pound. When the brining is done, transfer the turkey breast into the sink (see Notes for sanitary tips) and carefully rinse it by running cool water over it, lightly and slowly!
- When the rinse is done, transfer the turkey breast to a paper towel-lined cutting board and pat it dry. At this point you can proceed with your turkey breast recipe, seasoning it and cooking it however you plan.
Notes
*Nutrition information is based on just the turkey breast. True nutritional information will be dependant on how you prepare it.
Salt—I like to use coarse kosher salt because it dissolves well and leaves you with a nice clear brine. If you have to use fine sea salt or table salt that’s fine, but you’ll want to use less. In this recipe I use 1/2 cup of coarse salt, but because fine salt grains pack more tightly, you’ll want to use less by volume. About 1/3 cup should do.
Flavorings—you can use whatever herbs and spices you like, and measurements don’t have to be exact. For fresh herbs I go for about a handful or so, and for spices like peppercorns, about a tablespoon.
Sanitary tips:
- When transferring your turkey to the sink for a rinse, line the sink with plastic wrap or a few plastic grocery bags, making a hole at the drain.
- When done rinsing the turkey and pouring the remaining brine down the drain, I like to give my sink and the surrounding area a good spray with this surface cleaner.
Nutrition
Serving: 1serving | Calories: 27kcal | Protein: 5g | Fat: 1g
