Slow-Roasted Herbed Turkey Breast With Apples & Calvados

Serves 6 to 8

In this turkey breast tie-up, herbs, chopped whole lemon and garlic are rubbed into the meat, and then the meat is tied tightly before roasting with butter, Calvados, whole apples and stock to create a sauce for it. The roasted apples become gorgeous vessels for the unctuous, almost applesauce-like interiors. You may find turkey breast bone-in that you can ask your butcher to debone. Or you might find saddled (looks like a saddle) turkey breasts that you can slice in half to separate. The easiest version is boneless, skin-on breasts, which are ready to go. Scoring the apples helps the butter and Calvados seep in and helps cook them evenly. If you can’t find Calvados or other apple brandy and are not feeling spendy, dry apple cider works well, too. Be aware that this is a two-day process. Recipe and photo by Christian Reynoso.

½ bunch parsley, chopped

4 cloves garlic, minced

1 6-inch stem fresh rosemary, leaves plucked and finely chopped

1 small lemon, sliced into ¼-inch wheels, seeded and finely chopped ½ teaspoon freshly ground black pepper

Sea salt boneless, skin-on turkey breasts (about 2-2½ pounds each) to 8 apples, such as Pink Lady, Rome Beauty or Granny Smith or a mix

4 tablespoons unsalted butter

1 cup Calvados or dry apple cider

¾ cup chicken stock

8 (4-inch) sage leaves

10 stems thyme

Combine the parsley, garlic, rosemary, lemon, black pepper and 1 tablespoon sea salt in a small bowl and mix well to combine. In a small roasting pan or 9-by-13-inch baking pan, slather this mixture on the turkey breasts, gently stuffing under the skin and pressing it into the skin. Press the turkey breasts together so the skins are facing out and the thick ends of the meat are pressed against the thin ends, making an evenly sized roast at both ends.

Cut 5 or 6 pieces of kitchen twine about 12 inches long. Lay these cut pieces of twine on a work surface, spaced about 1 inch apart. Lay down the pressed and marinated breasts perpendicular to the twine. Wrap the pieces of twine around the breasts, one by one, and tie tightly but not too tightly, and all on one side, for a uniform, tight but not bulging look. Place the roast in the refrigerator overnight, uncovered.

Temper the turkey roast by letting it sit at room temperature for 1 hour.

Preheat the oven to 300 degrees. While the oven is heating, score the apples by making a ½-inch deep slit along the hemisphere. Place them in the roasting pan along with the roast. In a small saucepan, heat the butter, cider and stock over medium heat until it comes to a simmer; stir in the sage and thyme and simmer for 30 seconds.

Pour the hot roasting liquid directly over the turkey roast and each apple. Roast until the internal temperature of the turkey reaches 150 degrees (or your preferred doneness; the USDA suggests 165 degrees), about 1 hour and 15 minutes.

Let the turkey rest for 20 minutes. Remove the twine, slice thin and serve with the roasted apples and roasting liquid.