Apple Cider Turkey Breast
- 1 of 5 Brown turkey on all sides in oil in large pot over medium-high heat, for about 10 minutes. Remove from pot. Add wine, scraping up browned bits from bottom of the pot. Remove pot from heat.
- 2 of 5 Add onion, carrot, celery, garlic, sage and cloves to pot. Place turkey, meaty side down, on vegetables. Add cider, broth, 1/2 cup brandy and salt. Cover. Bring to boiling. Reduce heat to medium-low; simmer 1-1/2 hours or until internal temperature measured on an instant-read thermometer registers 165 degrees F. Remove breast to platter, cover loosely with aluminum foil and let stand until meat is cool enough to handle.
- 3 of 5 Meanwhile, strain liquid remaining in cooking pot through sieve into bowl; discard solids. Wipe inside of pot lightly with paper towel. Return liquid to pot. Boil to reduce to about 2 cups, about 30 minutes. Add cream and remaining tablespoon brandy. Bring to simmer.
- 4 of 5 Mix 2 tablespoons water and cornstarch in small bowl. Stir into pot; cook over medium heat, whisking gently, until thickened slightly, about 1 minute. Taste and adjust seasonings as needed.
- 5 of 5 Remove skin from turkey. With long thin knife, cut downward along each side of breast bone; remove meat in 2 large pieces. Slice across grain. Serve with sauce and buttered noodles.
Servings Per Recipe: 10
Per Serving: 3 g sat. fat, 131 mg chol., 466 mg sodium, 300 kcal cal., 16 g carb., 41 g pro., 0 g fiber, 7 g Fat, total