Ingredients
Scale
- 1 bone-in turkey breast (about 5–6 lbs)
- 1 cup fresh or frozen cranberries
- Juice and zest of 2 oranges
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon dried rosemary (or 1 tsp fresh)
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- 1 teaspoon balsamic vinegar (optional)
- Salt, to taste
- 2 tablespoons softened butter
- 1/2 cup chicken broth or orange juice (for roasting pan)
Instructions
- Preheat oven to 325°F (165°C). Pat turkey breast dry with paper towels and season with salt.
- In a small saucepan, combine cranberries, orange juice and zest, brown sugar (or maple syrup), Dijon mustard, garlic, herbs, and balsamic vinegar (if using). Simmer over medium-low heat for 10–12 minutes until cranberries pop and glaze thickens. Let cool slightly.
- Loosen skin on turkey breast and rub softened butter with herbs and zest directly onto the meat under the skin.
- Place turkey breast on a rack in a roasting pan. Add broth or orange juice to bottom of pan. Tent with foil.
- Roast for 1 hour, then begin brushing with glaze every 15 minutes during the last 45 minutes of cooking.
- Increase oven temperature to 400°F for the last 10 minutes to caramelize the glaze. Watch closely to prevent burning.
- Turkey is done when internal temperature reaches 165°F. Remove from oven and tent with foil. Let rest 15–20 minutes before slicing.
- Slice against the grain, spoon extra glaze over the top, and garnish with fresh thyme or orange zest if desired.
Notes
Brine overnight for extra moisture and flavor. Use a meat thermometer for perfect results. Save extra glaze for drizzling over sides or leftovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 9g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 130mg