Apple Cider Turkey Breast

by Rachael Ray Show Staff 3:00 AM, November 8, 2012

Aired November 8, 2012

Serves 6-8
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
1 boneless turkey breast
EVOO Extra Virgin Olive Oil, for drizzling
Black pepper

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.