Cranberry Apple Roasted Turkey Breast - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 1/2 cups apple cider
- 1 1/2 cups cranberry juice
- 1/2 cup kosher salt
- 1/4 cup light brown sugar
- 2 tablespoons pickling spice blend
- 1 teaspoon red pepper flakes
- Zest of 1 orange, cut off into wide strips
- Ice, for chilling
- One 4-pound skin-on bone-in turkey breast, rinsed and trimmed of excess fat
- Olive oil, for brushing turkey
- Freshly ground black pepper
- Cranberry Apple Glaze, recipe follows
Instructions
- Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
- Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
- Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
- Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.
- NotesCook's Note: Use any leftover glaze for another recipe, such as Leftover Turkey Sandwich with Spicy Cranberry Cream.
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