Description
This Cranberry Glazed Turkey Breast recipe features a flavorful brined and spice-rubbed turkey breast roasted to juicy perfection and finished with a tangy-sweet cranberry glaze. Perfect for holiday dinners or any special occasion, the turkey is tender and moist with a spicy-sweet crust complemented by fresh cranberry glaze that can also be served on the side.
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 on the stove. Add kosher salt and brown sugar, whisking until fully dissolved. Add remaining 4 cups cold water to the brine and refrigerate until cooled to room temperature, at least 30 minutes.
- Brine the turkey: Remove packaging from the turkey breast. Place it in a brining bag inside a large bowl or roasting pan. Add ginger, peppercorns, bay leaves, thyme, white wine, and orange juice. Pour cooled brine over the turkey, ensuring it is fully submerged. Seal the bag and refrigerate overnight or up to 12 hours.
- Prepare the turkey for roasting: Remove turkey from brine, rinse under cold water, and pat dry. Preheat oven to 375°F. Rub turkey all over with olive oil.
- Apply spice rub: Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, ground cloves, oregano, and thyme. Rub evenly over the turkey breast. If turkey breaks into pieces, tie together with kitchen twine. Place turkey skin side up on a rimmed baking sheet or roasting pan.
- Roast the turkey: Roast turkey in the preheated oven for 1 hour or until the internal temperature reaches 165°F using an instant-read thermometer inserted into the thickest part.
- Make cranberry glaze: While turkey roasts, combine cranberries, fresh grated ginger, orange zest, honey, brown sugar, ground cinnamon, orange juice, water, and orange liqueur in a large saucepan over medium heat. Cook until cranberries burst, about 10-15 minutes, stirring occasionally. Reduce heat to low and cook 5 minutes more.
- Strain glaze: Pour cranberry mixture through a fine mesh strainer into a bowl, pressing solids with a spatula to extract the liquid glaze. Set glaze aside. Reserve the solid cranberry mixture to serve alongside or on top of the turkey.
- Glaze and rest turkey: Remove turkey from oven, cut off kitchen twine, and brush cranberry glaze over the turkey breast. Let rest for 10-15 minutes before slicing.
Notes
- Bone-in turkey breasts require 10-15 minutes longer roasting time as meat cooks slower on the bone.
- You can remove turkey skin before starting the recipe for a skinless option; removing skin after roasting is not recommended as it removes flavorful spice rub.
- Leftover turkey stores well in an airtight container in the refrigerator for up to 7 days.
- This 4 pound boneless turkey breast recipe serves 8 people, assuming ½ pound cooked turkey per person.
- If turkey breast separates into pieces during preparation, use kitchen twine to tie it back before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 18 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 115 mg
