Orange-Cranberry Glazed Turkey Breast
- Total Time
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.
fresh cranberries2 cup(s), washed and picked through
ginger root1 ½ tsp, fresh, minced, or to taste
packed brown sugar⅓ cup(s), dark-variety
cranberry juice cocktail½ cup(s), divided
Dijon mustard2 tsp, or less to taste
orange marmalade½ cup(s)
uncooked boneless skinless turkey breast2 pound(s), use a whole 2 lb breast
table salt1 tsp
black pepper½ tsp, freshly ground
fresh orange juice½ cup(s), divided
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- 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.