Apple-Cranberry Glazed Turkey Breast
Ingredients
1 cup
water, very hot
2 tbsp.
kosher salt
1 ½ tbsp.
freshly ground Kowalski's Black Peppercorns
1 tbsp.
poultry seasoning
2 cups
Kowalski's Minnesota Grown Apple Cider, cold
2 ½-3 lb.
bone-in skin-on Ferndale Market Minnesota Grown Turkey Breast
½ cup
Stonewall Kitchen Apple Cranberry Chutney
2 tbsp.
rice vinegar
1 tsp.
very finely minced fresh Minnesota Grown thyme leaves, plus a few sprigs for garnish
- balsamic glaze (such as Cucina Viva brand), for garnish
- fresh Minnesota Grown cranberries (or dried cranberries), for garnish
Directions
- Pour water into an extra-large mixing bowl; whisk in salt until salt is dissolved.
- Stir in pepper, poultry seasoning and cider.
- Place turkey in bowl; cover and refrigerate for 12-24 hrs.
- Preheat oven to 325°.
- Remove turkey from brine; discard brine. Drain well; pat dry with paper towels.
- Transfer turkey to a baking dish or roasting pan; bake in preheated oven for 75 min.
- Increase heat to 400°; cook until turkey registers an internal temperature of 155° and skin is dark golden-brown (10-15 min. more).
- While turkey cooks, combine chutney and vinegar in a small microwave-safe dish; microwave a few seconds at a time until mixture is warm and whisks together easily.
- Stir in thyme; set apple-cranberry glaze aside and keep warm.
- When turkey is done, remove from oven and brush with apple-cranberry glaze; loosely cover with foil and let rest for 10-15 min. before carving (temperature will increase to 165° as turkey stands).
- Drizzle turkey with balsamic glaze; garnish with cranberries and thyme sprigs.
- Serve immediately, passing extra apple-cranberry glaze at the table.
Find It!
- Find Kowalski's Minnesota Grown Apple Cider seasonally in the Produce Department.
- Find Stonewall Kitchen Apple Cranberry Chutney in the Deli Department. Selection and availability vary by market.
Nutrition Note:
- This winning main dish wins for health, too. It's a good source of B vitamins and selenium (an antioxidant).
