Killer Cranapple Turkey
Submitted by Deirdre
Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minTurkey breast can dry out fast, but a long soak in cranapple juice changes everything. The fruit sugars in the juice tenderize the meat while rosemary and basil infuse it with a savory backbone that balances all that sweetness.
The real magic happens during cooking. Repeated honey coats build up a sticky, caramelized shell that locks in moisture. If you have a smoker, this is where you want to use it. The smoke plays off the fruit and herb flavors in a way the oven just can’t match.
Plan ahead here. The turkey breast needs a full 24-hour marinade to absorb those flavors properly. Pull it out an hour before cooking and let it air dry so the skin crisps up. When you remove the netting after resting, the herbs cling in a beautiful checkered pattern.
Pair this with a tart cranberry sauce to double down on that fruity theme.
Chef Tips
- Air drying the breast for a full hour before cooking makes a noticeable difference in skin texture
- Reapply honey every 20-30 minutes during the final stretch of cooking for maximum glaze buildup
- Let the roast rest at least 15 minutes before slicing so the juices redistribute evenly
- A meat thermometer is a must here since the honey glaze can brown quickly and trick you into thinking it’s done
Variations
- Swap the juice: Try pomegranate or apple cider for a different fruit profile
- Spice it up: Add cracked black pepper and a pinch of cayenne to the marinade bag for heat
- Oven method: Roast at low heat with a pan of water underneath if you don’t have a smoker
Ingredients
Directions
TWO DAYS BEFORE YOU WISH TO SERVE: Start thawing turkey breast TWENTY FOUR HOURS PRIOR TO COOKING: Place thawed turkey breast, salt, rosemary, and sweet basil in a one gallon zip lock bag.
Add CranApple juice to full, pour yourself a glass of the left over juice for working so hard.
Seal bag and agitate to move and mix spices over roast.
Place bag in refrigerator, turning occasionally to spread the spice mixture around.
ONE HOUR BEFORE COOKING: Remove roast from marinade leaving as much spice as possible on roast.
Let roast inchair dry inch until cooking.
Cook roast as you prefer (it just aint the same if you don’t smoke it) until a meat thermometer indicates an internal temperature of one hundred and sixty degrees.
Coat the roast with honey.
Continue coating with honey every twenty to thirty minutes until the thermometer reads one hundred and eighty degrees.
Remove roast from heat and let sit for fifteen to thirty minutes.
When you remove the inchnet inch from the roast, most of the spice should inchhop off inch leaving a nice checkered pattern and the best darn turkey you ever laid lips to.
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