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Let's Talk Turkey

BCA Talks Turkey

It’s turkey time!!! Everyone has their favorite holiday dish. For many, Thanksgiving dinner is nothing without the turkey. Whether your preference is white meat or dark, there is a recipe out there to meet your taste. This year Business Consumer Alliance (“BCA”) brings two recipes that are sure to please your palate. Try the Herb Roasted Turkey Breast recipe courtesy of Diabetes Forecast, or the Apple Cider Brined Turkey, a recipe favorite of BCA’s staff member Kim Burge. Share your own holiday favorite recipes with us, or tell us how you enjoyed these recipes, by leaving a comment.


Herb roasted turkey

YIELD:  Makes 12- 3 oz. skinless servings


COOKING TIME:  1 hour, 20 minutes to 1 hour, 40 minutes


5 tsp. unsalted butter, softened

3 tsp. fresh minced sage (divided use)

3 tsp. fresh minces thyme (divided use)

3 tsp. fresh minced rosemary (divided use)

Kosher salt and freshly ground black pepper to taste

1 1/2 cups low fat, reduced-sodium chicken broth

1 cup dry white wine

1 5lb turkey breast, skin on, washed and patted dry


1. Preheat the oven to 350F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.

2. In a small bowl, combine the butter with 2 tsp. each of the sage, thyme, and rosemary, plus salt, if desired, and ground black pepper. Reserve the remaining 1 tsp. of each of the herbs.

3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.

4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rub the butter-herb mixture all over the breast meat. Place the skin back down on the breast.

5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170F and the juices run clear. Baste every 15 to 20 minutes with the mixture of chicken broth and white wine.

6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.



Apple cide brined turkey

YIELD:  Makes enough for a 10- to 25-pound turkey


2/3 cup kosher salt
2/3 cup sugar
6 quarter-size slices fresh ginger
2 bay leaves
6 whole cloves
1 teaspoon black peppercorns crushed
2 teaspoons whole allspice berries crushed
8 cups unsweetened apple cider or juice
4 cups and 2 cups ice-cold water
1 (10 to 25 pounds) fresh or thawed turkey
2 oranges quartered
2 turkey-size plastic oven bags


1.     In a 3- to 4-quart saucepan, combine the salt, sugar, ginger, bay leaves, cloves, peppercorns, allspice and apple cider or juice and stir.

2.     Bring to a boil over medium-high heat, stirring until the salt and sugar have dissolved. Boil for 3 minutes; then remove from the heat.

3.     Add 4 cups of ice-cold water, stir, and set aside to cool to room temperature.

4.     Have ready a heavy roasting pan large enough to hold the turkey. Place a plastic oven bag inside a second one to create a double thickness.

5.     Place these bags, open side up, in the roasting pan.

6.     Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavity of the bird.

7.     Rinse the turkey in cold water, drain it and pat it dry with paper towels.

8.     Stuff the main cavity of the turkey with the orange quarters.

9.     Fold back the top third of the bags, making a collar (this helps to keep the top of the bag open).

10.   Place the turkey inside the double-thick bags, stand it upright, unfold the top of the bag, and pour the Apple Cider Brine over the bird.

11.   Add an additional 2 cups of cold water and draw up the top of the inner bag, squeezing out as much air as possible; then secure it closed with a twist tie.

12.   Do the same for the outer bag.

13.   Place the turkey on its breast in the roasting pan and refrigerate for 12 to 24 hours. Turn the turkey 3 or 4 times while it is brining.

14.   Just prior to roasting, remove the turkey from the brine. Discard the bags, brine, any cured herbs or spices, the oranges and ginger remaining on the bird.  

15.   Rinse the turkey under cold water and pat dry with paper towels.

16.   Roast the turkey. Cooking time varies according to the size of the bird. Check out roasting times and cook accordingly.

Tips: The turkey is done when the thigh meat reaches an internal temperature of 165 degrees F (75 degrees C). Make sure the thermometer is not touching the bone, to ensure an accurate reading. If the turkey is stuffed, check that the temperature of the dressing is 165 degrees F (75 degrees C). Allow the turkey to stand for 20-30 minutes after cooking, before carving. This allows the juices to redistribute through the turkey and makes carving easier.

About the Author:
Nicole Pitts is a Senior Business Analyst and Editor for Business Consumer Alliance. She has been with the organization for 12 years and specializes in report writing, business evaluation, and investigations. Nicole corresponds with businesses regarding complaint trends and provides suggestions to help them alleviate problem areas that may cause concern. She also conducts advertisement reviews, reports on government enforcement actions, and assists government agencies and the media in obtaining information. She enjoys reading, movies, and spending time with her family. Nicole can be reached by email at