Cider Roasted Turkey Breast

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  Turkey Breast, Bone-In, Skin-On(1134g)
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  Unsalted Butter(60g)
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  Sage, Fresh(5g)
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  Rosemary, Fresh(5g)
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  Thyme, Dried(5g)
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  3/4 tsp salt ($0.03)
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  Apple, Granny Smith
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  Yellow Onion
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  Apple Cider, Unfiltered(120g)

Instructions

1. 1Pat the turkey breast dry with paper towels. Combine the butter, fresh sage, fresh rosemary, dried thyme, and salt in a small bowl, mixing until a paste forms.
2. 2Separate the skin from the turkey breast meat by gently working your fingers under the skin, keeping it intact on the sides to create a pocket. Spread about one-third of the herb butter under the skin, then spread the remaining herb butter over the exterior of the breast and skin.
3. 3Slice the Granny Smith apple and onion into wedges. Arrange the apple and onion wedges across the bottom of a large skillet or Dutch oven.
4. 4Place the seasoned turkey breast skin-side up on top of the apple and onion wedges. Pour the apple cider around the base of the turkey (not over it).
5. 5Cover the skillet with a lid or foil and cook over medium heat for 50–60 minutes. Remove the lid, increase heat to medium-high, and continue cooking for 20–30 minutes uncovered until the skin is golden brown and the internal temperature reaches 165°F when measured in the thickest part of the breast without touching bone.
6. 6Remove the skillet from heat and let the turkey breast rest for at least 10 minutes before slicing.
7. 7Slice the turkey breast and divide evenly into 3 airtight containers while hot. Distribute the roasted apples and onions among the containers and spoon the pan drippings over each portion.