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Best Lighter Apple Cider Turkey Breast for Friendsgiving

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A simple, last-minute apple cider turkey breast that’s incredibly moist and flavorful, perfect for Friendsgiving or small holiday gatherings. This lighter version uses an apple cider bath and herb butter to create a golden, glazed turkey without the fuss.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 4–5 pounds)
  • 2 cups apple cider
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup apple cider (for glaze)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon butter (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the lower third of the oven. Take the turkey breast out of the refrigerator and let it sit at room temperature for about 20 minutes.
  2. Pat the turkey breast completely dry with paper towels.
  3. In a small bowl, combine the softened butter, olive oil, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mix until evenly distributed.
  4. Pour 2 cups of apple cider into the bottom of your roasting pan.
  5. Gently loosen the skin over the breast meat with your fingers. Spoon about half of the herb butter mixture under the skin, spreading it evenly over the breast meat. Spread the remaining herb butter all over the outside of the turkey.
  6. Place the turkey in the roasting pan on a wire rack or directly in the pan with the apple cider, skin side up.
  7. Roast for 45 minutes. Check the internal temperature with a meat thermometer inserted into the thickest part of the breast, avoiding the bone.
  8. While the turkey roasts, make the glaze: In a small saucepan, combine the remaining 1/2 cup apple cider, Dijon mustard, honey, and 1 tablespoon butter. Bring to a simmer over medium heat, then reduce heat to low. Let it gently bubble until reduced by about half and syrupy, about 10-15 minutes.
  9. When the turkey has roasted for 45 minutes and reached about 140°F (60°C) internally, brush the glaze generously over the skin. Return the turkey to the oven immediately.
  10. Continue roasting for another 15-25 minutes, glazing one more time halfway through. The turkey is done when the internal temperature reaches 155°F (68°C) in the thickest part.
  11. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for at least 15 minutes.
  12. While the turkey rests, pour the pan juices through a fine-mesh strainer into a small saucepan. Skim off excess fat, then bring to a simmer. Thicken with a cornstarch slurry if desired. Season with salt and pepper to taste.
  13. Using a sharp knife, slice the turkey breast against the grain into even pieces. Arrange on a platter and drizzle with some of the pan sauce. Serve the remaining sauce on the side.

Notes

Take the turkey out of the oven at 155°F (68°C) internal temperature; carryover cooking will bring it to 160°F (71°C). Do not skip the herb butter under the skin—it keeps the meat moist. If the skin browns too quickly, tent with foil. Let the turkey rest for at least 15 minutes before carving. For a dairy-free version, substitute butter with vegan butter or olive oil.

Nutrition

Keywords: apple cider turkey, Friendsgiving turkey, roasted turkey breast, easy turkey recipe, holiday turkey, lighter turkey

Find it online: https://coracooks.com/best-lighter-apple-cider-turkey-breast-for-friendsgiving/