Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Kat's Apple Ginger Home Breasts

7 lb un-boned turkey breast
1 x lemon
    Salt and freshly ground black pepper
5 x shallots
1/2 cup apple jelly or red currant jelly
1/4 cup apple cider
1/2 tsp ground ginger
1 tsp dried thyme
1 tsp canola or other vegetable oil
1 med onion, quartered
1 x celery stalk, cut into 4 equal pieces
1 bn Italian parsley or fresh coriander (cilantro), tied together
1 cup Chicken Stock (page 61), or good instant or low-sodium canned broth
2 tbl crushed juniper berries
1 x bay leaf

 Method :
On Friday afternoons, before the house is full of weekend guests, roast this easy apple jelly-glazed turkey breast. It pleases everyone-especially white meat lovers-and provides great leftovers for Saturday and Sunday sandwiches and other dishes. Cooks who would prefer not to worry about producing equally moist white and dark turkey meat (difficult to achieve when you're cooking a whole bird), love this dish, too. Save the turkey carcass for stock.
Place the breast in a baking pan. Squeeze the juice of the lemon inside and over the outside of the breast. Season with the salt and pepper.
Chop the shallots in a food processor. Add the apple jelly, 1/4 cup of the apple cider the ginger, and thyme. Pulse to blend.
Preheat the oven to 425 F. Brush the underside of the breast with the glaze.
Place the breast skin side up in a roasting pan and rub the skin with the oil.
tuck half the onion under the breast and half in the neck pocket of the breast.
tuck the celery and parsley under the cavity.
Place the breast in the oven and roast 20 minutes. Remove from the oven and brush with some of the glaze. Add the remaining cider, the stock, juniper berries and bay leaf to the pan. Cover with foil and roast for 1 hour, basting twice.
Remove the foil and brush with the remaining glaze.
Lower the heat to 375 F. and roast uncovered until the meat is a lovely caramel color and the juices run clear when the breast is pierced with a fork, 20 to 30 minutes. (The internal temperature at the thickest part of the roast will be 160 F.) Allow to rest 20 minutes before carving. Discard the bay leaf.