New England Roasted Turkey Breast with Cider and Apple Brandy Glaze

This flavorful Roasted Turkey Breast with Cider and Apple Brandy Glaze is perfect for your Holiday Table. The tangy glaze gives a rich color and takes very little to drizzle over the sliced roasted serving.  Serve it with roasted vegetables, perhaps even a roasted apple slice or two, and you’ll be very happy with this high-protein entree.

New England Roasted Turkey Breast with Cider and Apple Brandy Glaze
Located within Four Seasons Hotel Westlake Village near Los Angeles, CHLI takes a holistic approach to wellness. Highlights include 2-5 day packages of comprehensive and preventive-care health services, including lab analysis, complementary and alternative medicine treatment, a series of fitness assessments, consultations with a registered dietitian, exercise specialist and lifestyle consultant, fitness classes and a Wellness Kitchen experience in theater-style cooking classes with a nutritionist.
Recipes: Entrees
Serves: 8-10
Turkey Breast
  • Organic olive oil cooking spray
  • 1 onion, quartered
  • 2 carrots
  • 2 celery stalks
  • Fresh herbs, parsley, sage, rosemary, and thyme
  • 1(3-4 lbs.) rolled turkey breast or 12-14 pound turkey
  • 1 Tbsp. olive oil
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • ½ cup white wine
Cider & Apple Brandy Glaze:
  • 1 cup unfiltered apple cider
  • ½ cup Calvados (apple brandy)
  • ¼ cup pure maple syrup
  • Sage sprig
Roasting the Turkey
  1. Preheat oven to 500° F.
  2. Spray roasting pan with nonstick spray. Add vegetables and herbs to the bottom of the pan creating a rack.
  3. Rinse and pat turkey dry with paper towels then brush with oil and season with salt and pepper. Insert meat thermometer into the thickest part of turkey. Place on top of vegetable rack. Tent loosely with foil.
  4. Place in oven for 25 minutes, then reduce temperature to 325° F. Continue cooking for 55 minutes for 3 lbs. turkey breast or 1 hour and 25 minutes for a 4 lbs. turkey breast. During the last 10 minutes of roasting, brush with the Cider and Apple Brandy Glaze.
  5. Remove turkey from oven when thermometer reaches 165° F. Let rest for 20 minutes before slicing to keep juices in.
  6. Deglaze pan with white wine. Slice turkey then drizzle pan juices over sliced meat; plate alongside the vegetables. Serve with the glaze.
Making the Glaze
  1. In a small saucepan, combine apple cider, Calvados, maple syrup and sage sprig; bring to a boil over medium-high heat.
  2. Reduce heat; simmer 15-20 minutes or until slightly thick.
  3. Remove from heat; discard sage sprig.
Don't need to feed 8-10 people? Try this same glaze with a Roasted Chicken. Just as delicious! Plan on 4 oz of sliced poultry with a drizzle of glaze for each person.
By the Numbers
Serving size: 4 oz | Cal: 160


November 9, 2015 | | Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *

© 1998-2018 Spa Index Guide to Spas – Digital Marketing for Spas by Spa Index Media
Skip to toolbar