Roast turkey breast with cider and apples
Serves 8
| 1/2 | boneless turkey breast (about 4 1/2 pounds) |
| 6 | Granny Smith apples, halved and cored |
| 1 | medium onion, thinly sliced |
| 4 | cups fresh apple cider |
| 1 | tablespoon mixed dried herbs (thyme, oregano, marjoram) |
| Salt and pepper, to taste |
2. In a large roasting pan, set the turkey breast in the middle. Put the apples, cut sides down, and onions around it. Sprinkle the cider on top. Sprinkle with the herbs, salt, and pepper.
3. Transfer the roasting pan to the oven. Roast the turkey for 50 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160 degrees. The skin should be golden brown.
4. Let the turkey breast sit in a warm place for 10 minutes. Slice the breast and serve with the apples, onions, and a spoonful of the cider cooking juices. Adapted from Rendezvous restaurant
© Copyright 2006 Globe Newspaper Company.
