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Herb-Crusted Turkey Breast with Apple Cider Glaze (AIP)

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Take your holiday meal to the next level with this Herb-Crusted Turkey Breast with Apple Cider Glaze. This main dish is not only anti-inflammatory and AIP-compliant, but it’s also bursting with festive flavors like fresh herbs and a touch of sweetness from apple cider. It’s a perfect centerpiece for your holiday table that’s sure to impress while keeping things healthy.

Herb-Crusted Turkey Breast with Apple Cider Glaze (AIP)

Ingredients

For the turkey:

  • 2 lbs boneless turkey breast (skin-on, if possible)
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp garlic powder (optional for AIP reintroduction or omit for strict AIP)
  • 1 tsp sea salt

For the apple cider glaze:

  • 1 cup unsweetened apple cider
  • 1 tbsp pure maple syrup (optional, for sweetness)
  • 1 tsp arrowroot powder mixed with 1 tbsp water (for thickening)

Directions

  1. Prepare the turkey: Preheat your oven to 375°F (190°C). In a small bowl, combine olive oil, rosemary, thyme, garlic powder (if using), and sea salt. Rub this mixture all over the turkey breast, making sure to coat it evenly.
  2. Roast the turkey: Place the turkey breast on a roasting pan or baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.
  3. Make the glaze: While the turkey is roasting, heat the apple cider and maple syrup (if using) in a small saucepan over medium heat. Simmer until reduced by half, about 8-10 minutes. Stir in the arrowroot slurry and whisk until the glaze thickens. Remove from heat.
  4. Glaze and serve: Slice the turkey breast and drizzle the apple cider glaze over the top. Garnish with additional fresh herbs if desired.

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