Ingredients
Scale
- 3-4 lb boneless turkey breast, skin-on
- 2 tbsp unsalted butter, softened
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 cups fresh or frozen cranberries
- 3/4 cup fresh orange juice
- 1 tbsp orange zest
- 1/2 cup brown sugar, packed
- 2 tbsp maple syrup
- 1 cinnamon stick
- 1/2 tsp ground ginger
- Fresh rosemary sprigs (for garnish)
- Orange slices (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a roasting pan or baking dish with foil for easy cleanup and place a roasting rack inside if available.
- Pat the turkey breast dry with paper towels. In a small bowl, mix the softened butter, garlic powder, dried thyme, salt, and pepper. Rub this mixture all over the turkey breast, ensuring you get some under the skin for maximum flavor.
- Place the turkey on the rack in the prepared pan. Roast for 45 minutes to 1 hour, or until the skin begins to turn golden.
- While the turkey roasts, prepare the glaze. In a medium saucepan over medium heat, combine cranberries, orange juice, orange zest, brown sugar, maple syrup, cinnamon stick, and ground ginger. Simmer for 10-12 minutes until the cranberries burst and the sauce thickens into a glaze consistency. Remove the cinnamon stick.
- Remove the turkey from the oven carefully. Brush a generous layer of the cranberry orange glaze over the entire breast. Return to the oven and roast for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. If the glaze starts to darken too quickly, tent loosely with foil.
- Remove the turkey from the oven and transfer it to a cutting board. Tent with foil and let it rest for at least 15 minutes to redistribute the juices.
- Slice the turkey breast against the grain. Serve warm with the remaining glaze on the side, garnished with fresh rosemary and orange slices.
Notes
Leftover turkey makes excellent sandwiches. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For a smoother glaze, you can strain the cranberry mixture, but leaving the fruit pieces adds a lovely rustic texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz meat with sauce
- Calories: 340
- Sugar: 18g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 95mg