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Easy Cider-Braised Turkey Breast with Rosemary Potatoes

cider-braised turkey breast - featured image
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This Easy Cider-Braised Turkey Breast with Rosemary Potatoes is a simple yet impressive weeknight dinner. The turkey comes out incredibly tender and moist, braised in apple cider and fresh herbs, while the potatoes soak up all the delicious flavors.

Ingredients

Scale
  • 1 (2-3 lb) boneless, skin-on turkey breast
  • 2 cups apple cider (unfiltered preferred)
  • 1 cup low-sodium chicken broth
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary, plus 1 tablespoon chopped for garnish
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1.5 lbs baby Yukon Gold potatoes, halved (or quartered if large)
  • 2 tablespoons olive oil (for potatoes)
  • 1 tablespoon fresh rosemary, finely chopped (for potatoes)
  • 3 cloves garlic, minced (for potatoes)
  • 1/2 teaspoon salt (for potatoes)
  • 1/4 teaspoon black pepper (for potatoes)

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the turkey breast dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat 2 tablespoons of the butter and the olive oil in a large oven-safe skillet over medium-high heat. Once the butter stops foaming, place the turkey breast skin-side down and sear undisturbed for 4-5 minutes until deeply golden. Flip and sear the other side for 3 minutes. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for 5-6 minutes until softened and starting to brown. Add the smashed garlic cloves and cook for 1 minute more until fragrant.
  4. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Add the rosemary sprigs, thyme sprigs, and bay leaf. Bring to a simmer.
  5. Return the turkey breast to the skillet, skin-side up. Transfer the skillet to the preheated oven and braise for 35 minutes.
  6. While the turkey braises, prepare the potatoes: In a medium bowl, toss the halved baby Yukon Golds with olive oil, chopped rosemary, minced garlic, salt, and pepper.
  7. After 35 minutes, remove the skillet from the oven. Carefully arrange the seasoned potatoes around the turkey breast, nestling them into the braising liquid. Return the skillet to the oven and continue braising for another 25-30 minutes, or until the turkey reaches an internal temperature of 160°F (71°C) and the potatoes are tender.
  8. Remove the skillet from the oven. Transfer the turkey breast to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes.
  9. While the turkey rests, finish the potatoes: Using a slotted spoon, transfer the potatoes to a serving dish. If desired, spread them on a baking sheet and broil for 2-3 minutes for extra crispiness. Sprinkle with the remaining chopped rosemary.
  10. Make the pan sauce: Place the skillet over medium-high heat. Discard the herb sprigs and bay leaf. Simmer the braising liquid for 5-7 minutes until reduced by about half and slightly thickened. Whisk in the remaining 1 tablespoon of butter. Taste and adjust seasoning.
  11. Slice the turkey breast against the grain into 1/2-inch thick slices. Arrange on a platter with the potatoes. Spoon some of the pan sauce over the top and serve the rest on the side.

Notes

Don’t skip the sear—it creates flavor and browned bits for the sauce. Use a meat thermometer to avoid overcooking. Let the turkey rest for 10-15 minutes before slicing. For crispier potatoes, broil for 2-3 minutes after braising. This dish tastes even better the next day.

Nutrition

Keywords: cider-braised turkey, turkey breast, rosemary potatoes, easy weeknight dinner, one-pan meal, fall recipe

Find it online: https://zorbmeal.com/easy-cider-braised-turkey-breast-with-rosemary-potatoes/