Cider Brined Turkey Breast Cranberry

This cider brined turkey breast with cranberry glaze is my go-to centerpiece for festive occasions, thanks to its juicy texture and tangy finish. The apple cider brine turns even lean turkey breast into something succulent, and the cranberry glaze brings a vibrant sweet-tart punch that balances every bite. It is perfect for gatherings where you want bright flavors and a memorable presentation.

I made this for the first time after moving to a new neighborhood to impress my family and it quickly became our signature holiday main. The leftovers never lasted past lunch the next day.

Ingredients

• Boneless skin-on turkey breast: Choose a fresh or thawed turkey breast with intact skin for moisture and flavor
• Apple cider: Use fresh pressed cider if you can for extra depth and fruitiness
• Kosher salt: Coarse grains dissolve well and season without harshness
• Brown sugar: Adds a subtle molasses finish that complements the cider
• Black peppercorns: Opt for whole for gentle heat and aromatics
• Garlic cloves: Smash for a mellow flavor and infuse fully
• Bay leaves: Earthy notes and herbaceous aroma
• Fresh thyme: Go for vibrant green sprigs and avoid wilted thyme
• Cold water: Helps chill the brine safely before adding turkey
• Ice: If your brine is still warm add ice to protect the texture
• Fresh or frozen cranberries: Fresh ones burst beautifully but frozen work in a pinch
• Balsamic vinegar: Look for well-aged balsamic for roundness
• Orange zest: Zest with a microplane for fine pieces and bold citrus notes
• Sugar: Use plain white sugar for a clean glaze
• Olive oil: A fruity extra virgin type is perfect for roasting
• Freshly ground black pepper: Grinder gives coarse pieces for better flavor
• Dried or fresh thyme: Dried works for seasoning but fresh sprigs bring aroma to roasting

Instructions

Brine the Turkey:

Combine cider kosher salt brown sugar peppercorns garlic bay leaves and thyme in a large saucepan Heat gently and stir until the salt and sugar dissolve fully so the brine is clear and fragrant Remove from heat add cold water and let cool to room temperature Drop in ice cubes if needed so the mixture is fully chilled before brining

Submerge and Chill:

Transfer the turkey breast into a deep container or zip-top bag large enough for brining Pour cooled brine over the turkey making sure it is completely submerged to allow even seasoning Seal and refrigerate for eight to twelve hours so flavors infuse deeply

Make the Cranberry Glaze:

Combine cranberries cider sugar balsamic vinegar orange zest and salt in a small saucepan Bring to a gentle boil then lower the heat and simmer for ten to twelve minutes stirring and mashing berries as needed until the mixture thickens and all cranberries pop Cool completely before using to let the glaze firm up

Prepare for Roasting:

Preheat your oven to three hundred fifty degrees Fahrenheit Rinse the turkey breast well under cold water and pat dry with paper towels to remove excess brine and prevent salting Massage olive oil all over the turkey then season with fresh pepper and thyme

Roast and Glaze:

Set the turkey breast onto a rack in a roasting pan so air circulates underneath for even browning Roast for forty five minutes then brush a layer of cranberry glaze over the top Continue roasting for another twenty five to thirty five minutes glazing every ten minutes to form a glossy tangy coat Monitor with a thermometer and stop when the internal temperature reaches one hundred sixty degrees Fahrenheit

Rest and Slice:

Remove turkey from the oven and tent loosely with foil for fifteen minutes for juices to redistribute Slice against the grain for juicy tender pieces and drizzle extra cranberry glaze before serving

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Every year my family insists on extra cranberry glaze so I usually double the batch and save a little for sandwiches. Fresh cranberries are my favorite here they make the glaze jewel bright and the aroma always reminds me of holidays at my grandmother's house.

Storage Tips

Wrap leftovers tightly and chill for up to three days. Sliced turkey keeps texture and flavor best when stored with a bit of extra cranberry glaze. If you have lots of extras portion and freeze for up to two months—thaw overnight and reheat with a splash of cider for moisture.

Ingredient Substitutions

No apple cider on hand Use pear juice or even orange juice for a similar sweet backdrop. You can swap brown sugar for honey or maple syrup but watch the brine for sticking. If fresh cranberries are tough to find use frozen directly from the bag with no need to thaw.

Serving Suggestions

Serve thick slices on a platter and garnish with rosemary sprigs and fresh cranberries for drama. I love pairing this turkey with roasted carrots and parsnips or a hearty farro salad. It also shines tucked into sandwiches layered with greens and leftover glaze.

Cultural and Historical Notes

Brining turkey is a tradition in American kitchens for both moisture and flavor notably in Thanksgiving roasts. Cranberry glaze draws on the classic pairing of turkey and cranberry sauce but by cooking it down with balsamic and orange zest you add depth that honors both tradition and creativity.

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This centerpiece is so versatile it anchors the holiday table and shines for next day sandwiches. Double the glaze batch for guaranteed leftovers everyone loves.

Recipes Q&A

→ How long should the turkey breast brine?

Refrigerate the turkey breast in brine for 8 to 12 hours to ensure it absorbs maximum flavor and moisture.

→ Can I use bottled cranberry sauce instead of making the glaze?

Fresh cranberry glaze enhances complexity, but bottled sauce can be used for quicker preparation.

→ What internal temperature should turkey breast reach when roasting?

Roast until the center of the turkey breast registers 160°F (71°C) on a meat thermometer for safety.

→ Are there gluten or dairy allergens in this dish?

This dish is naturally gluten-free and dairy-free, making it suitable for many dietary preferences.

→ What dishes pair well with this turkey?

Try roasted root vegetables, crisp salads, or a Chardonnay alongside for a balanced festive meal.

→ Can I prepare the cranberry glaze ahead?

Absolutely, the glaze can be made a day in advance and refrigerated until ready to use.