Cranberry Orange Turkey Breast (Printable Version)
Juicy turkey breast oven-roasted and brushed with a sweet-tart cranberry orange glaze.
# Ingredients Required:
→ Poultry
01 -
1.5-1.8 kg bone-in, skin-on turkey breast
→ Glaze
02 -
200 g fresh cranberries
03 -
240 ml fresh orange juice
04 -
170 g honey
05 -
2 tablespoons orange zest
→ Herb Rub
06 -
2 cloves garlic, minced
07 -
30 ml olive oil
08 -
1 tablespoon fresh rosemary, chopped
09 -
1 tablespoon fresh thyme leaves
10 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Set the oven temperature to 190°C (375°F) to prepare for roasting.
02 -
Combine cranberries, orange juice, honey, and orange zest in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until cranberries burst and the mixture thickens. Remove from heat and let cool.
03 -
Pat the turkey breast dry with paper towels. In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper. Loosen the turkey skin gently and spread half of the herb mixture underneath. Rub the remaining mixture evenly over the skin and inside the cavity.
04 -
Place the turkey breast skin-side up in a roasting pan. Roast in the preheated oven for approximately 20 minutes per 450 g (1 pound), or until the internal temperature reaches 74°C (165°F) at the thickest part.
05 -
During the final 30 minutes of roasting, baste the turkey with the cranberry orange glaze every 10 minutes to develop a glossy, flavorful coating.
06 -
Remove the turkey from the oven and allow it to rest for 15-20 minutes to retain juices before carving and serving.
# Extra Suggestions:
01 -
Resting the turkey after roasting ensures moist and tender slices.