The other day my mother in law messaged me saying she’d had some turkey breast braised in apple cider; she said it was tender and delicious. Knowing I was not going to be cooking for an army I thought that sounded like something I might want to try. Here’s how I made my Thanksgiving Cider-Braised Turkey Breast:
- 1 split turkey breast (mine was 2.34 pounds)
- 2 shallots, diced
- 2-3 cups good quality apple cider (mine was the kind with apple bits floating around in it)
- 1 tbsp. chopped fresh sage (dried would certainly work, too–just use less)
- Generously salt and pepper the breast. Heat a tablespoon or two of oil in a big dutch oven.
- When it’s rippling add the breast and brown the skin. Remove the breast to a plate.
- Sauté the shallots and sage in the drippings and oil ’til shallots are slightly softened, adding a bit of salt and pepper. Add the cider.
- Put the breast in the braising liquid, skin side down.
- Put the cover on the dutch oven and put in a 350 degree oven for 45 minutes.
- Remove cover and turn the breast skin side up. Continue cooking for another 30 minutes.
- Remove breast to a plate and let rest for a few minutes. Pour braising liquid over the breast and slice to serve.
It couldn’t be simpler. And it was, without a doubt, some of the most tender, flavorful turkey I’ve ever had.
NOTE: This fed 4 people (one who filled up on ham) and there were leftovers. For more than 4 people, to be safe I would double this recipe.