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Cozy Small-Batch Apple Cider Roasted Turkey Breast – Perfect Fall Recipe

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A simple yet impressive small-batch turkey breast roasted with apple cider and fresh herbs, perfect for fall gatherings. This recipe delivers juicy, flavorful meat with crispy golden skin in under two hours.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (3–4 pounds)
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups apple cider
  • 2 tablespoons olive oil
  • 4 cloves garlic, smashed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • 1 cup chicken broth (low-sodium)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F. Position the rack in the middle of the oven.
  2. Pat the turkey breast completely dry with paper towels. Let it sit on the counter for 10 minutes to air-dry.
  3. In a small bowl, combine the softened butter with chopped rosemary, thyme, sage, salt, pepper, and garlic powder. Mash together with a fork until evenly distributed.
  4. Gently slide your fingers under the turkey skin to create a pocket, being careful not to tear it.
  5. Spread half the herb butter directly onto the meat under the loosened skin. Spread the remaining butter over the outside of the skin.
  6. Place the turkey in a roasting pan or 9×13-inch baking dish. Pour the apple cider around the turkey (not over the skin). Add the smashed garlic cloves to the pan.
  7. Roast at 425°F for 20 minutes. Do not open the oven during this time.
  8. Reduce the oven temperature to 375°F. Continue roasting for 40-50 minutes more, depending on the size of the breast.
  9. Baste the turkey with pan juices every 30 minutes. Baste twice during the cooking process.
  10. Check the internal temperature starting at the 45-minute mark. Insert a meat thermometer into the thickest part of the breast without touching the bone. Cook until it reaches 165°F (about 60-70 minutes total).
  11. Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for at least 15 minutes.
  12. While the turkey rests, make the pan sauce: Pour pan drippings through a fine-mesh strainer into a small saucepan. Skim off excess fat. Add chicken broth and apple cider vinegar, bring to a simmer, then whisk in the cornstarch slurry. Cook for 2-3 minutes until thickened. Taste and adjust seasoning.

Notes

Pat the turkey skin very dry for crispy skin. Don’t skip the initial high-heat blast at 425°F. Baste only every 30 minutes to avoid temperature drops. Let the turkey rest for 15 minutes before carving. For a dairy-free version, substitute butter with vegan butter or coconut oil. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: turkey breast, apple cider, roasted turkey, fall recipe, Friendsgiving, small-batch, herb butter, crispy skin

Find it online: https://vexifood.com/cozy-small-batch-apple-cider-roasted-turkey-breast-perfect-fall-recipe/