Home-Roast Turkey Breast
1 7-lb Empire Kosher® Turkey Breast
salt and freshley ground black pepper
½ cup apple jelly or red currant jelly
3⁄4 cup apple cider, divided
½ teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon canola or other vegetable oil
1 medium onion, quartered
1 celery stalk, cut into 4 equal pieces
1 bunch fresh parsley or coriander (cilantro), tied together with kitchen twine
1 cup chicken stock
2 tablespoons crushed juniper
1 bay leaf
1. Place the breast in a baking pan. Squeeze the juice of the lemon inside and over the outside of the breast. Season with the salt and pepper.
2. Chop the shallots in a food processor. Add the jelly,¼ cup of the apple cider, the ginger, and thyme. Pulse to blend.
3. Preheat the oven to 425ºF. Brush the underside of the breast (the side without skin) with the glaze, and brush the skin side with oil. Place the onion, halved, and the celery and parsley under the breast as well.
4. Place the breast in the oven and roast 20 minutes. Remove from the oven and brush with some glaze. Add the remaining cider, the stock, juniper berries, and bay leaf to the pan. Cover with foil and roast 2 hours, basting twice at even intervals. Remove the foil and brush with the remaining glaze. Lower the heat to 375ºF and roast uncovered until the meat is a lovely caramel color, for 20-30 minutes or until the internal temperature reaches 165ºF. Allow to rest 20 minutes before carving. Discard the bay leaf. Serve with the pan juices passed separately.