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KC: Cider Turkey Breast - meat

Posted by : Beth Greenfeld

Pat Gold was a friend of mine, and she died about a year and 
a half ago. She worked very hard to help create this 
newsgroup. I am thrilled to be able to present some of the 
recipes she collected, as a memorial to her. 

Beth Greenfeld

 1 5- to 5 1/2-pound turkey breast 
 1 1/2 cups apple cider 
 1/4 cup soy sauce 
 2 tablespoons cornstarch 
 1/2 cup apple cider 

1. Place turkey breast, skin side up, in a large roasting 
pan; bake at 450 degrees for 30 minutes or until skin is 
crisp.

2. Combine 1 1/2 cups cider and soy sauce; pour over turkey. 
Insert meat thermometer in meaty portion of breast, making 
sure it does not touch bone. Cover and bake at 325 degrees 
until meat thermometer registers 170 degrees (about 1 1/2 
hours); baste turkey frequently with cider mixture.

3. Combine cornstarch and 1/2 cup cider, stirring well; stir 
into pan drippings. Return to oven and bake, uncovered, until 
sauce is thickened. Transfer turkey to serving platter; serve 
with sauce.

MICROWAVE DIRECTIONS: 

1. Place turkey, skin side down, in a 12- x 8- x 2-inch baking 
dish. Cover with wax paper, and microwave at HIGH for 18 to 
20 minutes. 

2. Combine 1 1/2 cups cider and soy sauce; pour over turkey. 
Cover with tent of wax paper. Microwave at MEDIUM (50% power) 
for 35 to 40 minutes, giving dish a quarter-turn and basting 
once. Turn breast, skin side up, and microwave at MEDIUM for 
35 to 40 minutes or until juices run clear when turkey is
pierced with a fork, giving dish a quarter-turn and basting 
once. When done, a microwave meat thermometer should register 
175 degrees when placed in thickest part of turkey breast. 
(Microwave temperature is higher than conventional temperature.)

3. Combine cornstarch and 1/2 cup cider, stirring well; stir 
into pan drippings. Microwave at HIGH for 5 to 6 minutes or 
until sauce thickens, stirring after 2 minutes, then at 
1-minute intervals.

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