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Cozy Cider-Braised Turkey Breast with Rosemary Potatoes

cider-braised turkey breast - featured image
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A comforting fall dish featuring tender turkey breast braised in apple cider with fresh rosemary, served with golden potatoes that soak up the sweet-savory braising liquid. Perfect for a cozy weeknight dinner or holiday gathering.

Ingredients

Scale
  • 1 (2-3 pound) boneless, skin-on turkey breast
  • 2 cups apple cider
  • 3 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1½ pounds baby potatoes or Yukon Gold potatoes, halved
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon cornstarch (optional, for sauce)
  • 2 tablespoons cold water (optional, for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Let the turkey breast sit at room temperature for about 20 minutes.
  2. Pat the turkey breast dry with paper towels.
  3. In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, salt, pepper, and dried thyme to form a paste.
  4. Gently loosen the skin of the turkey breast with your fingers. Slide about half of the herb butter under the skin, spreading evenly. Rub the remaining butter all over the outside.
  5. Heat the olive oil in a Dutch oven over medium-high heat. Sear the turkey breast skin-side down for 3-4 minutes until golden brown, then flip and sear the other side for 2-3 minutes. Remove and set aside.
  6. Add the halved potatoes to the pot with the remaining olive oil, chopped rosemary, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
  7. Pour the apple cider into the pot and scrape up any browned bits from the bottom.
  8. Return the turkey breast to the pot, nestling it among the potatoes. The cider should come about halfway up the turkey. Bring to a gentle simmer.
  9. Cover the pot and transfer to the preheated oven. Roast for 45 minutes.
  10. After 45 minutes, remove the lid and baste the turkey with the braising liquid. Continue roasting, uncovered, for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
  11. Remove the pot from the oven and transfer the turkey to a cutting board. Let it rest for 10-15 minutes before slicing.
  12. While the turkey rests, check the potatoes. If they need more time, simmer on the stovetop for a few minutes.
  13. For a thicker sauce, make a cornstarch slurry by whisking together cornstarch and cold water. Remove the potatoes from the pot, bring the braising liquid to a simmer, whisk in the slurry, and cook for 1-2 minutes until thickened. Season with salt and pepper.
  14. Slice the turkey against the grain into ½-inch thick slices. Arrange on a platter with the potatoes, drizzle with the cider sauce, and garnish with fresh rosemary sprigs if desired.

Notes

For best results, use a meat thermometer to avoid overcooking. Let the turkey rest before slicing to keep it juicy. The dish tastes even better the next day. For a dairy-free version, substitute butter with olive oil or vegan butter.

Nutrition

Keywords: cider-braised turkey, turkey breast, rosemary potatoes, fall recipe, comfort food, one-pot meal

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