Cider-Glazed Herb Roast Turkey with Orange Pan Drippings

Ingredients

• bone-in turkey breast with skin2.5 lb
• kosher salt2 tsp
• black pepper1 tsp
• fresh rosemary2 sprigs
• fresh sage6 leaves
• garlic cloves, smashed4
• unsalted butter, softened3 tbsp
• apple cider1 cup
• orange, zested and halved1
• yellow onion, thickly sliced1

Method

1. 1Pat the turkey breast dry and season all over with salt and black pepper.
2. 2Rub the softened butter under and over the skin, then tuck rosemary, sage, and smashed garlic around the meat.
3. 3Spread onion slices in a roasting pan and set the turkey on top, cut side of the orange facing down in the pan.
4. 4Roast at 400°F for 20 minutes, then reduce heat to 350°F and continue roasting until the thickest part reaches 165°F, basting occasionally with cider.
5. 5During the last 20 minutes, brush the skin with the remaining cider and orange zest for a glossy finish.
6. 6Rest the turkey for 15 minutes before slicing, then spoon the roasted pan drippings over the meat.
7. 7Serve with the onions and any juices from the pan.

Tips

• If the skin browns too quickly, tent loosely with foil while the turkey finishes cooking.
• Let the turkey rest before slicing so the juices stay in the meat.

Nutrition