Apple Cider Glazed Turkey Breast

Total Time: 2 Hrs 30 Min

Gluten Free
Dinner
Holiday
Crockpot®
Instant Pot

About this recipe

Experience the perfect fusion of flavors with our Apple Cider Glazed Turkey Breast. Whether you choose the Instant Pot or Crockpot method, you'll be delighted. Sear the turkey breast with a sage rub, brown sugar, and garlic, then add aromatic onions, carrots, and celery. Elevate the dish with Holland House® Sherry Cooking Wine , cider, and a hint of orange. The result is a tender turkey with a delicious cider glaze, garnished with scallions for a mouthwatering masterpiece.

Prep Time: 30 Min

Cook Time: 2 Hrs

Yield: 4 servings

Ingredients

  • 1 Tbsp. olive oil
  • 1½ lbs. boneless, skinless turkey breast
  • 1 tsp. sage rub
  • 1 Tbsp. brown sugar
  • 1 tsp. garlic, minced
  • 4 oz. yellow onion, large dice
  • 2 carrots, peeled and cut on bias (approx. 2 oz.)
  • 2 celery, peeled and cut on bias (approx. 2 oz.)
  • 4 oz. Holland House® Sherry Cooking Wine
  • 4 oz. apple cider
  • ½ orange, quartered
  • 1 bay leaf
  • 4 Tbsp. corn starch
  • 4 Tbsp. cold water
  • 2 Tbsp. scallions

Directions

Instant Pot

  1. Heat Instant Pot on sauté and heat olive oil.
  2. Season turkey breast with sage rub, brown sugar and garlic and brown for 1-2 minutes. Add onions, carrots and celery and cook for two minutes.
  3. Deglaze with Holland House® Sherry Cooking Wine.
  4. Add cider and ½ orange and bay leaf. Turn off sauté setting and close lid and close vent.
  5. Turn on pressure cooking setting and cook for 30 minutes, until turkey breast is 165 degrees F.
  6. Naturally vent for 10 minutes and then release pressure.
  7. Remove turkey breast from Instant Pot and turn on sauté setting.
  8. Combine cornstarch and water and add to cooking liquid in the bottom of the Instant Pot. Bring to a boil to thicken sauce.
  9. Slice turkey breast and finish with sauce. Garnish with scallions.

Crockpot

  1. Heat crockpot on high and heat olive oil.
  2. Season turkey breast with sage rub, brown sugar and garlic and add to Crockpot.
  3. Add onions, carrots, celery and Holland House® Sherry Cooking Wine.
  4. Add cider and ½ orange and bay leaf. Cook for 2 hours or until turkey breast is 165 degrees F.
  5. Remove turkey breast from Crockpot and transfer cooking liquid to small sauce pan.
  6. Combine cornstarch and water and add to cooking liquid. Bring to a boil to thicken sauce.
  7. Slice turkey breast and finish with sauce. Garnish with scallions.

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