Apple-Sage Brined Turkey Breast
I hate to admit this, but I don’t eat turkey on Thanksgiving. I don’t. I’m not a turkey person. I would rather load up on stuffing and green beans and mushrooms and oh my goodness, the gravy.
I set out to make a turkey that I couldn’t resist and resist this turkey I could not. You start with a turkey breast (which btw, I expected to be small. The smallest breast I could find was 7 pounds! Seven!) and you brine it in a mixture made from cider, brown sugar, and sage. Then when you cook it, you baste it with butter, more cider, and more sage. I cannot begin to explain to you how good my house smelled as this bird was cooking.
The best part, of course, was the gravy! It was sweet from the cider and the sage just put it over the top. I think I am officially obsessed with sage.
I couldn’t stop taking little pieces every time I walked past the kitchen. It was fantastic and I’m hoping my husband will let me cook one of his turkeys using this method for the big day.
This post linked to Taste and Tell.