Orange-cranberry glazed turkey breast
6
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
Cooking the turkey in cranberry sauce keeps it moist and tender. Vary the sauce by subbing jalapenos for the ginger or adding 3 or 4 whole cloves instead.
Ingredients
Fresh cranberries
2 cup(s), washed and picked through
Ginger root
1½ tsp(s), fresh, minced, or to taste
Packed brown sugar
⅓ cup(s)
Cranberry juice cocktail
½ fl oz, divided
Dijon mustard
2 tsp(s), or less to taste
Orange marmalade
½ cup(s)
Uncooked boneless skinless turkey breast
2 pound(s)
Table salt
1 tsp(s)
Black pepper
½ pinch(es), freshly ground
Fresh orange juice
½ cup(s), divided
Instructions
1
Preheat oven to 400°F.
2
In a small saucepan, combine cranberries, ginger, sugar and 1/4 cup cranberry juice; bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes; remove from heat. Add mustard and marmalade; stir to combine. Set aside.
3
Rub turkey all over with salt and pepper; place in a roasting pan top-side down (the side where the skin would have been). Spread half of cranberry sauce over turkey; pour 1/4 cup orange juice and 2 tablespoons cranberry juice around turkey in bottom of pan. Roast, uncovered, basting once, 25 minutes.
4
Flip turkey and spread with remaining cranberry sauce. Pour remaining 1/4 cup orange juice and remaining 2 tablespoons cranberry juice in bottom of pan. Roast, basting once, until turkey is cooked through and sauce on bottom of pan has thickened, about 20 minutes.* Remove turkey to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
5
Meanwhile, scrape sauce out of bottom of pan; place in a serving bowl. Slice turkey and serve with sauce spooned over top. Yields about 3 ounces turkey and 1 tablespoon sauce per serving.
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