Description
This Cranberry Glazed Turkey Breast recipe features a tender, flavorful boneless turkey breast brined overnight and roasted to perfection, then finished with a vibrant, sweet cranberry glaze that perfectly complements the savory spices. Perfect for a festive dinner or special occasion, it serves 8 and includes a step-by-step guide to brining, seasoning, roasting, and glazing the turkey.
Ingredients
Scale
Brine
- 8 cups cold water, divided
- 4 ounces kosher salt
- ½ cup brown sugar
- 4 pound boneless turkey breast
- 2 tbsp ginger
- 1 tbsp peppercorns
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 cup white wine
- 1 cup orange juice
Rub
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp ground cloves
- ½ tsp oregano
- ½ tsp thyme
Cranberry Glaze
- 12 oz cranberries
- 1 tablespoon ginger, fresh grated
- 2 tsp orange zest
- ¼ cup honey
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ cup orange juice
- 1 cup water
- ¼ cup orange liqueur
Instructions
- Prepare the brine: Bring 4 cups of water to a boil in a medium saucepan. Add kosher salt and brown sugar, whisking until dissolved. Add remaining 4 cups cold water and refrigerate until room temperature, at least 30 minutes.
- Brine the turkey: Place turkey breast in a brining bag inside a large bowl. Add ginger, peppercorns, bay leaves, thyme, white wine, and orange juice. Pour cooled brine over the turkey ensuring it is fully submerged. Seal bag and refrigerate overnight, up to 12 hours.
- Prepare turkey for roasting: Remove turkey from brine, rinse under cold water, and pat dry. Preheat oven to 375°F. Rub turkey with olive oil, then apply mixed spice rub evenly. If turkey is in two pieces, tie with kitchen twine and place skin side up on rimmed baking sheet or roasting pan.
- Roast the turkey: Roast turkey for 1 hour or until internal temperature reaches 165°F in the thickest part. Remove cooking twine, brush turkey with cranberry glaze, and let rest 10-15 minutes before slicing.
- Make cranberry glaze: While turkey roasts, combine all glaze ingredients in a saucepan over medium heat. Cook, stirring occasionally, until cranberries burst, about 10-15 minutes. Lower heat to low and simmer for 5 minutes. Strain through a mesh sieve, pressing solids to extract liquid. Set glaze aside to brush over turkey. Use leftover cranberry solids as a side or topping.
Notes
- You can use bone-in turkey breast instead of boneless; increase roasting time by 10-15 minutes.
- Skin can be removed before starting if preferred, but skin adds flavor and helps keep spices on the turkey.
- Store leftover turkey in an airtight container in the refrigerator for up to 7 days.
- This recipe serves 8 at half a pound of turkey per person based on a 4-pound boneless turkey breast.
Nutrition
- Serving Size: 1/2 pound turkey
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
