Apple-Cranberry Glazed Turkey Breast

Apple-Cranberry Glazed Turkey Breast

Serves 6


This winning main dish wins for health, too. It's a good source of B vitamins and selenium (an antioxidant).

1 cup water, very hot
2 tbsp. kosher salt
1 ½ tbsp. freshly ground Kowalski's Black Peppercorns
1 tbsp. poultry seasoning
2 cups Minnesota Grown apple cider, cold
2 ½-3 lb. bone-in skin-on turkey breast
½ cup Stonewall Kitchen Apple Cranberry Chutney
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
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  1. Pour water into an extra-large mixing bowl; whisk in salt until salt is dissolved.
  2. Stir in pepper, poultry seasoning and cider.
  3. Place turkey in bowl; cover and refrigerate for 12-24 hrs.
  4. Preheat oven to 325°.
  5. Remove turkey from brine; discard brine. Drain well; pat dry with paper towels.
  6. Transfer turkey to a baking dish or roasting pan; bake in preheated oven for 75 min.
  7. Increase heat to 400°; cook until turkey registers an internal temperature of 155° and skin is dark golden-brown (10-15 min. more).
  8. 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.
  9. Stir in thyme; set apple-cranberry glaze aside and keep warm.
  10. 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).
  11. Drizzle turkey with balsamic glaze; garnish with cranberries and thyme sprigs.
  12. Serve immediately, passing extra apple-cranberry glaze at the table.


Find It!

  • Find Minnesota Grown apple cider seasonally in the Produce Department.
  • Find Stonewall Kitchen products in the Deli Department. Selection and availability vary by market.