Description
This Cranberry Glazed Turkey Breast recipe features a succulent, brined turkey breast roasted to perfection and finished with a tangy-sweet homemade cranberry glaze. The combination of aromatic spices in the rub and a flavorful brine ensures a juicy, tender bird. Perfect for holiday dinners or special occasions, this dish offers vibrant flavors balanced by the citrus and fresh ginger in the glaze.
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 boil in a medium saucepan on the stove. Add kosher salt and brown sugar, whisking until dissolved. Add remaining 4 cups cold water and chill in refrigerator until room temperature, at least 30 minutes.
- Brine the Turkey: Remove packaging and place turkey breast in a brining bag inside a large bowl or roasting pan. Add ginger, peppercorns, bay leaves, and thyme. Pour in white wine and orange juice, then add the cooled brine liquid to fully submerge the turkey. Seal the bag and refrigerate overnight or up to 12 hours.
- Rinse and Dry Turkey: Remove turkey from brine, rinse under cold water, and pat dry thoroughly with paper towels.
- Preheat the Oven: Set oven to 375°F to prepare for roasting.
- Apply Rub: Rub the turkey breast all over with olive oil. Mix all rub spices in a bowl and coat the turkey evenly. If turkey separates into pieces, tie them together with kitchen twine. Place turkey skin-side up on a rimmed baking sheet or roasting pan.
- Roast the Turkey: Roast for 1 hour or until an instant-read thermometer inserted in the thickest part reads 165°F. Remove from oven and discard kitchen twine.
- Prepare Cranberry Glaze: While turkey roasts, combine all glaze ingredients in a saucepan over medium heat. Cook until cranberries burst, about 10-15 minutes, stirring occasionally. Lower heat to low and simmer 5 more minutes.
- Strain Glaze: Pour cranberries through a fine mesh strainer into a bowl, pressing solids to extract liquid. Reserve strained cranberry solids separately to serve on the side or spread on turkey.
- Glaze and Rest Turkey: Brush the turkey breast with cranberry glaze and allow to rest 10-15 minutes before slicing to lock in juices.
Notes
- You can use either boneless or bone-in turkey breast; bone-in may need 10-15 minutes additional roasting time.
- Skin can be removed before cooking, but is best kept during roasting to retain moisture and spice flavors.
- Leftover turkey should be stored in an airtight container in the refrigerator and will keep up to 7 days.
- The recipe is designed for an 8-serving portion based on ½ pound of turkey per person.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 100 mg
