Description
A juicy turkey breast with a tangy‑sweet cranberry and orange glaze, perfect for holiday dinners or special meals.
Ingredients
- 1 (3‑4 lb) turkey breast, bone‑in and skin‑on
- 2 cups fresh cranberries
- 1 cup orange juice
- ½ cup honey
- 2 tablespoons orange zest
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 °F (190 °C).
- In a small saucepan, combine cranberries, orange juice, honey, and orange zest. Bring to a boil, then reduce heat and simmer for 10‑15 minutes until cranberries burst and the mixture thickens. Set aside to cool.
- Pat the turkey breast dry with paper towels. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- Gently loosen the skin of the turkey breast and rub half of the herb mixture under the skin. Rub the remaining mixture over the skin and inside the cavity.
- Place the turkey breast in a roasting pan, skin side up.
- Roast for 20 minutes per pound, or until the internal temperature reaches 165 °F (74 °C) at the thickest part.
- During the last 30 minutes of cooking, brush the turkey breast with the cranberry orange glaze every 10 minutes.
- Once done, remove from the oven and let it rest for 15‑20 minutes before carving.
Notes
- You can use frozen cranberries if fresh aren’t available; no need to thaw before cooking.
- The glaze can be made up to 3 days ahead and stored in the refrigerator.
- Turkey tenderloin can be used in place of bone‑in breast; adjust cooking time accordingly since it cooks faster.
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 325 kcal
