Roast Breast of Turkey with Apple Cider
Makes 4 servings
- 1 turkey breast, boneless with skin on, about 4 pounds
- Freshly ground black pepper
- 1 cup honey
- 3 cups fresh apple cider, divided
- 2 cups poultry stock
- 1/2 cup red wine vinegar
- 2 tablespoons unsalted butter (or substitute olive oil)
- 2 large Granny Smith or good cooking apples, quartered, core removed, peeled and sliced thin
- 1/4 cup snipped fresh chives
Preheat the oven to 450 F. Place the turkey breast on a roasting rack in an ovenproof skillet. Season well with salt and pepper. In a small bowl, combine the honey and 1 cup of the cider. Brush the honey-cider mixture over the turkey breast. Place the skillet on the lower rack of the oven and cook for 15 minutes. Lower the oven temperature to 375 and continue to cook, basting the turkey breast with the honey-cider mixture every 15 minutes. Cook until a meat thermometer inserted in the thickest part of the breast reads 170 degrees, about an additional 1-hour for a 4-pound breast. Remove the skillet and allow the turkey to rest for at least 10 minutes before slicing.
While the turkey is cooking, combine the stock and the remaining 2 cups of cider in a medium saucepan. Bring to a simmer over high heat and cook until reduced to coat the back of a spoon, about 20 minutes. Add the vinegar and cook again until thickened, about 5 minutes. Season with salt and pepper to taste. Reserve the sauce.
When the turkey is done, heat a large nonstick skillet over high heat. Add the butter and the sliced apples, cooking until the apples are golden about 8 minutes. Add the sauce to the apples and reduce to coat the apples. If the sauce becomes too thick, add a little water or white wine. Adjust salt and pepper to taste. Stir in half of the chives. Remove from the heat.
Slice the breasts against the grain, perpendicular to the length of the breast. Lay the slices on the serving platter. Spoon a little sauce over the turkey and sprinkle with the remaining chives. Serve the remaining sauce in a sauce boat.
Cook's note: If you prefer a paler, softer skin on the turkey, tent the skillet with aluminum foil, dull side out, when the oven is turned down to 375. Continue to baste, but replace the foil tightly after each basting.
Nutrition details per serving
Percent of calories from fat—28%
Diabetic exchange—2-1/2 fruit, 18-1/2 meat, 1/3 fat
Jimmy Schmidt's Turkey Recipes
- Roast Breast of Turkey with Apple Cider
- Roast Turkey with Maple Glaze, Pears & Bourbon
- Roast Turkey
- Top 10 Turkey Secrets
- About the Book: "Jimmy Schmidt's Cooking Class"
- About Chef Jimmy Schmidt
Jimmy Schmidt's Cooking Class:
Seasonal Recipes from A Chef's Kitchen
By Jimmy Schmidt
$19.95 / Paper
Ten Speed Press
Publication Date: May 20, 1996
Reprinted with permission
This page created 1996; modified November 2006