If you love to cook, than we are getting into one of the best seasons of the year! I’m sure most of you are thinking about Thanksgivings past and trying to plan your menu for this year already. This year, we’re looking back and reflecting on the holiday meals that Butterball has been helping make special for more than 60 years. Butterball is asking you to “throwback” and revisit their best holiday memories. Butterball will also share throwback photos and memorable calls from over the years, debunk myths with today’s cooking methods and offer new twists on classic recipes with the help of Turkey Talk-Line experts, who can offer 30+ years’ worth of tips, recipes, how-to videos and more.
Butterball has a ton of recipes on their site as well. And check out their Pinterest page for even more inspiration.
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Apple Cider Glazed Turkey Breast
(Adapted from The Noshery)
- 4 - 5 lb turkey breast
- ½ cup sage leaves, minced
- 1 stick butter
- 4 teaspoons salt
- 1 teaspoon pepper
- 1 medium onion
- 6 cloves garlic
- 2 cups spiced apple cider
- 1 tablespoon honey
- 2 tablespoons flour
- 1 tablespoon apple cider vinegar
- 2 tablespoons milk
- ¼ cup spiced apple cider or chicken stock
Preheat the oven to 325 degrees F. Place the turkey breast, breast side up, on a rack in a roasting pan. I used my handy pot and made a rack out of foil to lift the meat up.
In a food processor, combine the butter, sage, salt, pepper, onion, and garlic. Process to make a paste.
Gently loosen the skin from the meat with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Cover and let sit overnight to marinade.
In a sauce pan combine 1½ cups spiced apple cider with honey. Bring to a boil and let reduce to ½ cup. When it cools it will become a syrup.
Pour ½ cup spiced apple cider into the bottom of the roasting pan. Brush the turkey breast with spiced apple cider glaze.
Roast the turkey for 1¾ to 2 hours, turning half-way and basting again with glaze, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast.
If the skin is over-browning, tent with aluminum foil. When the turkey is done, transfer to a platter and cover with foil and allow it to rest at room temperature for 15 - 20 minutes.
While the turkey is resting strain the drippings into a sauce pan over medium heat.
Add flour and whisk together. It will come together like a blob and the excess grease with remain separate. Carefully pour out the excess grease.
Return to the burner and whisk in vinegar and milk, add apple cider or chicken stock until you reach desired consistency.