Slow Cooker Spiced Apple Cider Brined Turkey Breast

1. Combine all ingredients (minus the turkey!) for the brine into a large stock pot.
2. Stir together ingredients over medium heat until sugar and salt are dissolved. Remove from heat and allow to cool completely.
3. Place turkey in a large brining bag (Make sure you're using a food safe bag!). If possible, place bag in another pan to prevent a leak if something happens to the bag. Pour cooled brine over turkey and seal the bag as tightly around the turkey as possible to allow the brine to cover as much of the turkey as possible. If you want, you can put the turkey inside the bag upside down so more of the breast meat is covered in the brine.
4. Place bag with turkey, preferably on another pan, in refrigerator. Refrigerate for 12-24 hours.
5. Remove turkey from brine and pat dry with paper towels. Some of the spices will stay on the skin, that is okay. Just remove the big spices like the whole peppercorns, allspice, etc.
6. Add chicken broth, apple cider, sliced onion, and apple slices to the bottom of a 6 quart slow cooker. Place turkey breast on top. Sprinkle with dried rosemary, dried sage, dried thyme, and ground black pepper
7. Cook for 6-8 hour on low, or until internal temperature at the thickest part of the breast reaches 165 degrees Fahrenheit or 175 degrees Fahrenheit at the thigh. Check the meat at 4 hours to help determine whether the meat will be done closer to 6 hours or 8 hours.
8. Remove turkey breast from slow cooker. Allow to rest for 20 minutes before slicing and serving.
9. Store leftovers in the refrigerator.

‍

TIPS FOR MAKING A SPICED APPLE CIDER BRINED TURKEY BREAST

• You may be tempted to use whatever bag you find that is large enough to hold your turkey breast. It doesn’t have to be a specific brining bag, but please make sure that the bag you are using is food safe!
• Prevent leaks in your refrigerator by placing your brining bag with turkey inside of a baking pan. A 9×13 inch baking pan works nicely for a small turkey breast. Your bag shouldn’t tear, but just in case!
• The best way to tell if the turkey is done is to wait to pull it out until the internal temperature at the breast reads 165°F and at the thigh reads 175°F. This will insure proper doneness and you won’t have dry meat.

‍

This recipe was created in partnership with blogger A Kitchen Addition.