Best 5 Cider Marinated Turkey Breast Recipes
Indulge in the delectable flavors of cider-marinated turkey breast, a culinary masterpiece that combines juicy turkey meat with the refreshing tang of apple cider. Savor the tender and succulent texture of the turkey, infused with a harmonious blend of spices, herbs, and the natural sweetness of apples. This versatile dish can be roasted to perfection, delivering a crispy golden-brown skin and a moist, flavorful interior. Alternatively, embrace the slow-cooker method for a fall-off-the-bone tenderness that will tantalize your taste buds. Complement your cider-marinated turkey breast with a medley of roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying meal. Embark on a culinary journey with our diverse collection of cider-marinated turkey breast recipes, each offering unique variations to suit your preferences. Discover the perfect balance of flavors in our classic cider-marinated turkey breast recipe, or explore exciting twists like the cider-brined turkey breast with maple glaze or the herb-infused cider-marinated turkey breast. Whether you're hosting a special occasion dinner or seeking a comforting weeknight meal, our cider-marinated turkey breast recipes will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CIDER MARINATED TURKEY
Make Thanksgiving dinner memorable by serving this golden-brown turkey from our Test Kitchen. Marinated in apple cider, kosher salt and spices, the turkey can be grilled or roasted.
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings plus leftovers.
Number Of Ingredients 14
Steps:
- In a large stockpot, combine the cider and seasonings. Bring to a boil. Cook and stir until salt is dissolved. Stir in oranges. Remove from the heat. Add water; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Place in a roasting pan. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 12-14 hours; turn several times., Drain and discard marinade. Rinse turkey under cold water; pat dry. Place onion, carrots and sage in cavity. Rub oil over skin. Skewer turkey openings; tie drumsticks together., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan; grill, covered, over indirect medium heat for 2 to 3 hours or until a thermometer reads 180°, tenting turkey with foil after about 1 hour. Cover and let stand 20 minutes before carving., If desired, thicken pan juices for gravy. Remove and discard skin and vegetables in cavity before carving turkey. Serve with gravy. ,
Nutrition Facts :
LAUREN'S APPLE CIDER ROAST TURKEY
The most delicious turkey ever! The brine is well worth the extra time the night before; the result is a juicy, perfectly seasoned turkey. A brined turkey cooks 20-30 minutes faster; keep that in mind when consulting roasting charts. Enjoy!
Provided by Lauren
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Yield 15
Number Of Ingredients 8
Steps:
- Rinse turkey inside and out with cold water; pat dry with paper towels.
- Mix water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring to dissolve salt and sugar. Submerge the turkey in the brine, cover the container, and place in refrigerator, 8 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove turkey from brine and discard used brine. Place turkey with breast side up into a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over the breast and thighs with your fingers.
- Mix olive oil, thyme, and poultry seasoning in a small bowl. Rub the seasoned oil over the turkey and underneath the loosened skin. Cover turkey loosely with aluminum foil.
- Roast in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 1/2 hours. Remove foil tent about 45 minutes before end of roasting time to let the skin brown. Let turkey rest 30 to 45 minutes before carving.
Nutrition Facts : Calories 952.2 calories, Carbohydrate 48.6 g, Cholesterol 286.1 mg, Fat 37.7 g, Protein 98.1 g, SaturatedFat 10.4 g, Sodium 9387.1 mg, Sugar 43.9 g
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
CIDER MARINATED TURKEY BREAST
I came up with this marinade from several different recipes. The brine gives the turkey a great flavor and it always comes out moist and yummy. You could also use a whole turkey as well. Whenever I make it I always get requests for the recipe. It even passed the "Mom test"; she says it's better than hers.
Provided by Kady3782
Categories Turkey Breasts
Time 1h50m
Yield 1 turkey breast, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large stockpot, or 2 gallon freezer bag, combine the apple juice through the water.
- Squeeze the juice from the orange quarters and add to the brine.
- Stir to combine.
- Add the turkey, making sure it is completely submerged in the brine.
- Refrigerate for 8-10 hours.
- Drain and discard marinade.
- Rinse turkey under cold water and pat dry.
- Place turkey breast on a rack in a roasting pan.
- Spray the breast with cooking spray to promote browning.
- Bake, uncovered, at 325 degrees for about 1 1/2 hours or until a meat thermometer reads 165 degrees.
- Let rest 15 minutes before carving.
BUTTERMILK-BRINED TURKEY BREAST
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. But it's worth doing if you can in order to ensure a properly balanced brine. Emerging from the oven with a beautiful lacquered skin and an incredibly moist and tender texture within, this roast is ideal for a scaled-down Thanksgiving meal, a cozy family dinner or to generate a stack of unbelievably tasty sandwiches.
Provided by Samin Nosrat
Categories poultry, roasts, main course
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
- Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
- Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
- Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
- Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.
Tips:
- Use a good quality cider: A flavorful cider will impart more flavor to the turkey breast.
- Marinate the turkey breast for at least 4 hours, or overnight: This will allow the flavors of the cider and spices to penetrate the meat.
- Roast the turkey breast on a bed of vegetables: This will help to keep the breast moist and prevent it from drying out.
- Baste the turkey breast frequently with the cider marinade: This will help to keep the breast moist and flavorful.
- Let the turkey breast rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
Conclusion:
Cider-marinated turkey breast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The cider marinade infuses the turkey breast with a sweet and tangy flavor, and the vegetables add moisture and flavor to the dish. This recipe is sure to please everyone at your table.
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