Description
This Cranberry Glazed Turkey Breast recipe features a flavorful brined turkey breast seasoned with a robust spice rub, roasted to perfection and topped with a tangy, sweet cranberry glaze. The brining process ensures moisture and tenderness, while the homemade glaze adds a festive touch perfect for holiday meals or special occasions.
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 fresh grated ginger
- 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 the kosher salt and brown sugar, whisking until fully dissolved. Remove from heat and add 4 cups cold water. Refrigerate the brine until it reaches room temperature, at least 30 minutes.
- Brine the turkey: Remove any packaging and netting from the turkey breast. Place it in a brining bag inside a large bowl or roasting pan. Add ginger, peppercorns, bay leaves, fresh thyme, white wine, and orange juice. Pour the cooled brine over the turkey making sure it’s fully covered. Seal the bag and refrigerate for 8 to 12 hours overnight.
- Prepare the turkey for roasting: After brining, remove the turkey from the brine, rinse under cold water, and pat dry thoroughly. Preheat oven to 375°F. Rub the turkey breast all over with olive oil. Combine all rub spices in a bowl and evenly coat the turkey with the spice mixture. If the turkey breast is in two pieces, tie them together with kitchen twine. Place turkey skin side up on a rimmed baking sheet or roasting pan.
- Roast the turkey: Roast the turkey breast for 1 hour or until an instant-read thermometer inserted into the thickest part reaches 165°F. Remove from oven and cut off any cooking twine.
- Make the cranberry glaze: While the turkey roasts, combine cranberries, fresh grated ginger, orange zest, honey, brown sugar, cinnamon, orange juice, water, and orange liqueur in a large saucepan over medium heat. Cook, stirring occasionally, until cranberries burst (10 to 15 minutes). Reduce heat to low and simmer for 5 more minutes. Strain the mixture through a large mesh strainer into a bowl, pressing the solids to extract liquid. Reserve the liquid glaze and set aside the solids.
- Glaze the turkey and rest: Brush the cranberry glaze on the roasted turkey breast. Let the turkey rest for 10 to 15 minutes before slicing. Serve with reserved cranberry solids either on the side or spread on top.
Notes
- You can use either boneless or bone-in turkey breast; bone-in breasts require 10-15 extra minutes roasting.
- For skinless turkey, remove the skin before starting the recipe. Do not remove the skin after roasting as it holds the spice rub.
- Leftover turkey keeps well in an airtight container in the refrigerator for up to 7 days.
- This recipe serves 8 people based on a 4 pound boneless turkey breast, assuming ½ pound per person.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
