Apple Cider Brined Turkey Breast

Step 1: The day before you want to roast the turkey: combine apple cider, salt, honey, mustard, red pepper flakes and whole peppercorns in a large saucepan. Add rosemary and sliced garlic then place the brine in the fridge for 4 hours or until completely cold or 24 hours).

Step 2: Prepare 2 large plastic resealable bags. Tuck one bag inside the second. Place turkey breast in innermost bag, then add COLD brine to the same bag. Seal both bags, getting as much air out of the bags as possible. Flip the bags to make sure the turkey is coated in brine, then set in roasting pan and refrigerate for at least 8 hours and not more than 16. Flip bags a few times during the brining process.

Step 3: Preheat oven to 325 degrees F. Drain turkey from brine, pat dry with paper towels. Line roasting pan with foil, and set on turkey on a rack in the roasting pan. Insert meat thermometer in thickest part of the turkey, being careful not to let the thermometer touch bone.

Step 4: Roast for 30 minutes, then remove from oven. Coat with oil. Return to the oven and roast for 90 to 120 more minutes, until meat reaches an internal temperature of 170 degrees F. Let stand tented with foil for 15 minutes, then slice and serve.