Apple Cider Turkey Breast, Cranberry Sauce And Butternut Squash With Sage Butter


For the brine:
  • 4 cups apple cider (1 quart)
  • 1/4 cup kosher salt
  • 1/3 cup brown sugar
  • 3 bay leaves
  • 1 teaspoon peppercorns
  • A small handful of sage leaves
  • A small handful of thyme sprigs
  • A handful of parsley
  • 1 large shallot or small onion, quartered
  • 3 cloves crushed garlic
  • 1 orange, sliced
For the turkey breast:
  • 7-8 pounds fresh turkey breast
  • A few handfuls of apple or hickory wood chips (optional)
  • Olive oil, for drizzling
  • Salt and pepper
For the butternut squash and cranberry sauce:
  • 1 large butternut squash, halved, seeded and cut into slices 1/2-inch thick (skin left on)
  • Olive oil cooking spray
  • 1 bag fresh cranberries (12 ounces)
  • 1 cup sugar
  • Freshly grated nutmeg
  • 4 tablespoons butter
  • 24 sage leaves

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