For the brine:
  • For the brine:
  • 1 quart apple cider
  • 1/4 cup kosher salt
  • 1/3 cup brown sugar
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • A small handful sage leaves
  • A small handful thyme sprigs
  • A handful parsley
  • 1 large shallot or small onion, quartered
  • 3 cloves garlic, crushed
  • 1 orange, sliced
For the turkey:
  • For the turkey: 1 boneless turkey breast
  • EVOO Extra Virgin Olive Oil, for drizzling

For the brine, heat ingredients in a saucepot to dissolve sugar and salt then cool completely.

Place turkey in 2.5-gallon plastic bag and add brine. Let rest several hours, preferably overnight.

If using a conventional oven, set turkey on a metal rack set on a rimmed baking sheet and preheat oven to 325F. Pat the turkey dry, rub with oil and season with ground pepper. Roast 15 minutes per pound.