# What You’ll Need:
→ Turkey & Brine
01 - 1 (4 lb) boneless, skin-on turkey breast
02 - 4 cups apple cider
03 - 1/4 cup kosher salt
04 - 1/4 cup brown sugar
05 - 1 tbsp black peppercorns
06 - 4 garlic cloves, smashed
07 - 2 bay leaves
08 - 2 sprigs fresh thyme
09 - 2 cups cold water
10 - Ice, as needed
→ Cranberry Glaze
11 - 1 cup fresh or frozen cranberries
12 - 1/2 cup apple cider
13 - 1/4 cup sugar
14 - 1 tbsp balsamic vinegar
15 - 1 tsp orange zest
16 - 1/4 tsp salt
→ For Roasting
17 - 2 tbsp olive oil
18 - Freshly ground black pepper, to taste
19 - 1 tsp dried thyme or 2 sprigs fresh thyme
# How to Make It:
01 - Combine apple cider, kosher salt, brown sugar, black peppercorns, smashed garlic, bay leaves, and fresh thyme in a large saucepan. Heat over medium, stirring until salt and sugar dissolve. Remove from heat, add cold water, and cool to room temperature. Add ice to hasten cooling if necessary.
02 - Place turkey breast in a large sealable container or zip-top bag. Pour cooled brine over the turkey ensuring full submersion. Refrigerate for 8 to 12 hours.
03 - In a small saucepan, combine cranberries, apple cider, sugar, balsamic vinegar, orange zest, and salt. Bring to a boil, then reduce heat to simmer for 10 to 12 minutes, stirring occasionally until cranberries burst and the mixture thickens. Remove from heat and allow to cool.
04 - Preheat oven to 350°F. Remove turkey from brine, rinse thoroughly under cold water, and pat dry with paper towels. Rub turkey breast with olive oil, freshly ground black pepper, and thyme.
05 - Place turkey breast on a rack in a roasting pan. Roast for 45 minutes. Brush with cranberry glaze, then continue roasting for an additional 25 to 35 minutes, basting with glaze every 10 minutes, until the internal temperature reaches 160°F.
06 - Remove turkey from oven and let rest loosely tented with foil for 15 minutes. Slice and serve with extra cranberry glaze.
