Cranberry Turkey Breast

🦃 Cranberry Turkey Breast

Description

Cranberry Turkey Breast is a festive, juicy, and flavorful dish that combines tender roasted turkey with a tangy-sweet cranberry glaze. It’s perfect for Thanksgiving, Christmas, or any special occasion where you want something elegant yet simple. The cranberries add a pop of color and a balance of tartness that pairs beautifully with savory turkey and herbs.

🍴 Servings

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~1 hour 45 minutes

🧂 Ingredients

• 1 (3–4 lb) boneless turkey breast, skin-on or skinless

• 2 tbsp olive oil or melted butter

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme (or fresh thyme sprigs)

• 1 tsp dried rosemary

• 1 cup chicken or turkey broth

For the Cranberry Glaze

• 1 cup fresh or frozen cranberries

• ½ cup orange juice

• ¼ cup honey or maple syrup

• 2 tbsp brown sugar (adjust to taste)

• 1 tbsp balsamic vinegar (optional, adds depth)

• 1 tsp orange zest

• Pinch of salt

👩‍🍳 Instructions

1. Preheat Oven
   Preheat your oven to 375°F (190°C). Line a roasting pan with foil and place a roasting rack inside.

2. Prepare the Turkey
   Pat the turkey breast dry with paper towels. Rub it evenly with olive oil (or butter), then season with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

3. Make the Cranberry Glaze
   In a small saucepan, combine cranberries, orange juice, honey, brown sugar, balsamic vinegar, and orange zest.
   Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring until cranberries burst and the sauce thickens. Set aside about half for serving and keep the rest for glazing.

4. Roast the Turkey
   Place the turkey breast on the rack in the roasting pan. Pour the broth into the bottom of the pan to keep it moist.
   Roast for about 60 minutes, basting with the cranberry glaze every 20 minutes.

5. Final Glaze & Rest
   Brush one last layer of glaze over the turkey during the final 10–15 minutes.
   Roast until the internal temperature reaches 165°F (74°C) in the thickest part.
   Remove from the oven and let rest for 10–15 minutes before slicing.

6. Serve
   Slice the turkey and serve with the reserved warm cranberry sauce on top or on the side.

🧠 Notes & Tips

• Juiciness tip: Cover loosely with foil halfway through baking to prevent over-browning.

• Make-ahead: Prepare the cranberry sauce 2–3 days in advance and store it in the fridge.

• No fresh cranberries? Use canned whole cranberry sauce; just heat and thin it with a splash of orange juice.

• Leftovers: Store in the fridge up to 3 days or freeze up to 2 months. Use leftovers in sandwiches or salads.

• For extra flavor: Add 1 tsp Dijon mustard or a splash of red wine to the glaze.

🧾 Nutritional Information (Per Serving)

(Approximate values based on 8 servings)

🌿 Health Benefits

• Lean Protein: Turkey breast is rich in protein, supporting muscle growth and repair.

• Low Fat: A healthier alternative to dark meat or red meat.

• Antioxidants: Cranberries contain vitamin C and polyphenols that boost immunity and fight inflammation.

• Heart-Friendly: Olive oil and herbs provide healthy fats and anti-inflammatory benefits.

❓ Q & A

Q1: Can I use bone-in turkey breast?
👉 Yes, just add about 15–20 minutes to the roasting time.

Q2: What if I don’t have fresh cranberries?
👉 Frozen or canned cranberries work fine. Adjust sweetness as needed.

Q3: Can I make this in a slow cooker?
👉 Yes! Cook on LOW for 4–5 hours, then glaze under the broiler for 5 minutes for color.

Q4: What sides go well with it?
👉 Mashed potatoes, roasted vegetables, green beans, or wild rice pilaf are excellent choices.

Q5: Can I double the recipe?
👉 Absolutely — just use a larger roasting pan and check the internal temperature for doneness.