Ingredients
Scale
- 1 (3-4 pound) turkey breast, skin-on
- 1 cup fresh cranberries or frozen cranberries
- 1 large orange, zested and juiced
- 1/2 cup honey or maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Olive oil for searing
Instructions
- Pat the turkey breast dry with paper towels. Rub with olive oil, salt, and black pepper.
- In a saucepan, combine cranberries, orange zest, orange juice, honey, Dijon mustard, apple cider vinegar, garlic, and thyme. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and sauce thickens about 10-15 minutes. Puree until smooth and set aside.
- Marinate the turkey breast with the cranberry orange glaze in the refrigerator for at least 1 hour, preferably 2-3 hours.
- Preheat oven to 350°F (175°C). Heat a little olive oil in a skillet over medium-high heat. Sear the turkey breast until golden brown on all sides, about 4-5 minutes per side.
- Transfer the seared turkey to a roasting pan with a rack. Brush generously with the cranberry orange glaze. Roast, basting every 15-20 minutes, until internal temperature reaches 165°F (74°C), approximately 45-60 minutes.
- Remove from oven and let rest for 10 minutes before slicing. Serve with extra glaze and festive sides.
Notes
- Use room temperature turkey for even cooking.
- Baste frequently for a caramelized, flavorful glaze.
- Rest the meat before slicing to retain juiciness.
- Leftovers can be stored in an airtight container for up to 3 days. Reheat gently and brush with extra glaze for added flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Searing
- Cuisine: Holiday
- Diet: Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg