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Easy Cider Braised Turkey Breast for the Perfect Small Thanksgiving

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A perfectly portioned, incredibly juicy turkey breast braised in hard apple cider with aromatics. This foolproof recipe delivers tender, fall-apart meat and a built-in, no-fuss gravy, making it ideal for a small Thanksgiving or special Sunday dinner.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (3–4 lbs / 1.3–1.8 kg)
  • 1.5 cups (355 ml) hard apple cider (dry or semi-dry)
  • 1 cup (240 ml) low-sodium chicken or turkey broth
  • 1 large yellow onion, quartered
  • 2 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 4–5 sprigs fresh thyme
  • 3–4 leaves fresh sage
  • 4 cloves garlic, smashed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Instructions

  1. Take the turkey breast out of the fridge about 30 minutes before cooking. Pat it completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  2. Preheat the oven to 325°F (160°C). Position the rack in the middle.
  3. Place a Dutch oven on the stovetop over medium-high heat. Add the butter and olive oil. Once the butter is melted and foaming, carefully place the turkey breast skin-side down. Sear undisturbed for 4-5 minutes until the skin is deep golden brown. Flip and sear the other side for 3 minutes. Remove the turkey to a plate.
  4. Reduce the heat to medium. Add the quartered onion, carrot chunks, and celery chunks to the pot. Cook for 4-5 minutes, stirring occasionally, until they start to soften and get a little color.
  5. Pour in the hard apple cider and chicken broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Add the smashed garlic cloves, thyme sprigs, and sage leaves. Bring the liquid to a gentle simmer.
  6. Return the turkey breast to the pot, skin-side up. It should be partially submerged. Put the lid on the Dutch oven and transfer it to the preheated oven.
  7. Braise for 1 hour 15 minutes to 1 hour 45 minutes. Start checking the internal temperature at the 1-hour mark; it should reach 155°F (68°C) in the thickest part of the breast.
  8. Once the turkey hits 155°F, carefully remove the pot from the oven. Transfer the turkey breast to a cutting board and tent loosely with aluminum foil. Let it rest for at least 15 minutes.
  9. While the turkey rests, strain the braising liquid through a fine-mesh sieve into a large measuring cup. Discard the solids. Let it sit for a minute, then spoon off any excess fat. Return the liquid to the Dutch oven (or a small saucepan) over medium heat. In a small bowl, whisk the 2 tablespoons of flour with ¼ cup of the warm braising liquid until smooth. Whisk this slurry back into the pot. Bring to a simmer, whisking constantly, until the gravy thickens—about 3-4 minutes. Taste and add salt …
  10. Slice the rested turkey breast against the grain. Arrange on a platter and spoon the cider gravy over the top.

Notes

Don’t overcook the turkey; pull it at 155°F as carryover cooking will bring it to a safe temperature. Patience with the sear is key for flavor. The vegetables in the braising liquid are critical for flavor even if discarded. For crispy skin, place the rested turkey under the broiler for 2-3 minutes. The gravy can be made ahead and reheated.

Nutrition

Keywords: cider braised turkey breast, small thanksgiving turkey, easy turkey breast recipe, braised turkey, apple cider turkey, holiday turkey for two, juicy turkey breast

Find it online: https://zestynora.com/easy-cider-braised-turkey-breast-for-the-perfect-small-thanksgiving/