Serves 6
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 Apple Cider (from the Produce Department), cold
2 ½-3 lb.
bone-in skin-on turkey breast
½ cup
Stonewall Kitchen Apple Cranberry Chutney (from the Deli Department)
2 tbsp.
rice vinegar
1 tsp.
very finely minced fresh thyme leaves, plus a few sprigs for garnish
- balsamic glaze, such as Cucina Viva brand
- fresh 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.
