Brine a turkey breast to add flavor and moistness. Pick up some local apple cider to make a flavorful gravy to serve with the turkey.
20m
PREP TIME
2hr 30m
COOK TIME
462
CALORIES
18
INGREDIENTS
Servings: 10
Ingredients
- Brined Turkey
- 8 cups cold water
- 2 cups apple cider
- 1/2 cup salt
- 1/2 cup sugar
- 4 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 turkey breast, fresh or frozen, thawed (5 to 6 pounds)
- 1/2 cup (1 stick) butter, slightly softened
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick Gourmet™ Organic Sage Leaves
- Cider Gravy
- 1/4 cup (1/2 stick) butter
- 6 tablespoons flour
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon McCormick Gourmet™ Organic Sage Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
-
2
cups
turkey stock
![substitution]( "substitution")
Substitutions available
/ chicken stock
- 1 cup apple cider
INSTRUCTIONS
- 1 For the Brined Turkey, mix water, apple cider, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. if necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
- 2 Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry. Place turkey on rack in foil-lined roasting pan.
- 3 Mix butter, thyme, rosemary and sage in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey. Cover loosely with foil.
- 4 Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Cover loosely with foil. Let stand 15 minutes.
- 5 Meanwhile, for the Cider Gravy, melt butter in medium saucepan on medium heat. Add flour and seasonings; cook and stir 1 to 2 minutes or until golden brown. Gradually whisk in stock and cider. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened. Serve turkey with gravy.
