- Rachael Ray - https://www.rachaelray.com -

Apple Cider Turkey Breast, Cranberry Sauce and Butternut Squash with Sage Butter

Cider-brined turkey breast stars as the centerpiece of this turkey dinner. Serve with wilted spinach or sautéed kale alongside.


For the brine:

For the turkey breast:

For the butternut squash and cranberry sauce:


For the brine, heat the ingredients in a saucepot [1] to dissolve the sugar and salt, then cool completely.

Place the turkey in 2.5-gallon sealable plastic bag and add the brine. Let rest for several hours, preferably overnight.

If cooking on an outdoor grill or smoker, soak the wood chips. For a smoker, add the chips to charcoal briquettes or make a foil pouch for a gas grill. If using a conventional oven, set turkey on a metal rack placed over a rimmed baking sheet [2] and pre-heat the oven to 325ºF. Heat a smoker or grill to 300ºF-325ºF.

Remove the turkey from the brine and pat dry. Rub the skin with oil and season with ground pepper. Smoke or roast, 15 minutes per pound.

For the squash, pre-heat the oven to 425ºF.

Arrange the squash on a baking sheet [2], spray with cooking spray and roast the slices for 25-30 minutes, until golden.

Boil the cranberries with sugar, a pinch of salt and 1 cup of water until they burst. Transfer to a dish and cool to room temperature.

Melt the butter. When it foams, fry the sage leaves to crisp, remove to drain, then chop. Brown the butter until nutty and fragrant. Turn the squash in the brown butter and top with sage.

Serve the sliced smoked turkey with the cranberry sauce and squash and wilted spinach or sautéed kale alongside.