Cranberry Orange Glazed Turkey Breast
Cranberry Orange Glazed Turkey Breast is the perfect centerpiece for your dinner table, bringing together the rich flavors of turkey with a sweet and tangy glaze that’s both festive and comforting. Imagine a beautiful roast turkey breast, golden brown and juicy, topped with a luscious cranberry and orange sauce that bursts with flavor. This dish is not only great for holiday celebrations but also ideal for a Sunday family dinner. The delightful combination of cranberries and oranges makes this turkey breast special, inviting everyone to the table with its aroma.
What Goes into This Cranberry Orange Glazed Turkey Breast
To create this mouthwatering dish, you’ll need the following ingredients:
- 3 to 4 pounds boneless turkey breast, skin on (1.4 to 1.8 kg)
- 1 cup fresh or frozen cranberries (about 150 g)
- 1 cup orange juice (about 240 ml)
- 1/2 cup brown sugar (about 100 g)
- 1/4 cup honey (about 85 g)
- 2 tablespoons Dijon mustard (about 30 g)
- 1 teaspoon ground cinnamon (about 2 g)
- 1/2 teaspoon salt (about 2 g)
- 1/4 teaspoon black pepper (about 1 g)
- 1 tablespoon olive oil (about 15 ml)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Step-by-Step Cranberry Orange Glazed Turkey Breast Recipe
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring this mixture to a simmer, stirring occasionally, and cook for about 10 minutes until the cranberries burst and the glaze thickens slightly. Remove from heat and let it cool.
- Pat the turkey breast dry using paper towels. This step is crucial for achieving crispy skin.
- Rub the olive oil all over the turkey breast, making sure to cover it completely. Then, season it with salt, pepper, fresh rosemary, and thyme.
- Place the turkey breast into a roasting pan. Pour half of the cranberry orange glaze over the top, reserving the other half for later.
- Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Remember to baste the turkey with the glaze every 30 minutes to keep it moist and flavorful.
- Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. This helps the juices redistribute throughout the meat.
- Serve with the remaining glaze on the side for dipping.
Serving Cranberry Orange Glazed Turkey Breast Like a Pro
To plate your Cranberry Orange Glazed Turkey Breast, arrange the sliced turkey on a festive platter and drizzle some of the reserved glaze on top. You can also serve extra glaze in a small bowl on the side for those who want more. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad. For an added touch, sprinkle some chopped fresh herbs over the top for color and flavor. Your guests will be impressed!
Expert Tips for Cranberry Orange Glazed Turkey Breast
- Basting: Don’t skip the basting! It keeps the meat moist and adds extra flavor from the glaze.
- Make-Ahead: You can prepare the glaze a day in advance and store it in the fridge. Just reheat it before using.
- Add Spiciness: For a little kick, consider adding a pinch of red pepper flakes to the glaze.
Cranberry Orange Glazed Turkey Breast: Frequently Asked Questions
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work perfectly in the glaze. Just make sure to thaw them before cooking.
How do I know when my turkey is done?
The best way to check is to use a meat thermometer. The turkey should reach an internal temperature of 165°F (74°C).
Can I substitute the orange juice?
If you’re looking for a different flavor, apple juice or even cranberry juice can be used as alternatives.
Give this Cranberry Orange Glazed Turkey Breast a try! It’s sure to become a favorite for holidays and family gatherings alike. Enjoy the sweet and tangy flavors that elevate this dish to something truly special.
Cranberry Orange Glazed Turkey Breast
Ingredients
Turkey and Marinade
- 3 to 4 pounds boneless turkey breast, skin on (1.4 to 1.8 kg)
- 1 tablespoon olive oil (about 15 ml)
- 1/2 teaspoon salt (about 2 g, for seasoning)
- 1/4 teaspoon black pepper (about 1 g, for seasoning)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Cranberry Orange Glaze
- 1 cup fresh or frozen cranberries (about 150 g)
- 1 cup orange juice (about 240 ml)
- 1/2 cup brown sugar (about 100 g)
- 1/4 cup honey (about 85 g)
- 2 tablespoons Dijon mustard (about 30 g)
- 1 teaspoon ground cinnamon (about 2 g)
- 1/2 teaspoon salt (about 2 g)
- 1/4 teaspoon black pepper (about 1 g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring this mixture to a simmer, stirring occasionally, and cook for about 10 minutes until the cranberries burst and the glaze thickens slightly. Remove from heat and let it cool.
- Pat the turkey breast dry using paper towels.
- Rub the olive oil all over the turkey breast, making sure to cover it completely. Then, season it with salt, pepper, fresh rosemary, and thyme.
Cooking
- Place the turkey breast into a roasting pan. Pour half of the cranberry orange glaze over the top, reserving the other half for later.
- Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C), basting every 30 minutes with the glaze.
- Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing.
Serving
- Serve sliced turkey with the remaining glaze on the side for dipping.
