Description
This Cranberry Orange Turkey Breast recipe offers a succulent and flavorful main course perfect for holiday dinners or special occasions. The turkey breast is seasoned with a spiced rub blend and roasted to perfection with a tangy cranberry and orange sauce, delivering a beautiful balance of savory and sweet flavors.
Ingredients
Scale
Turkey
- 1 turkey breast about 4-5 lb
Rub Blend
- 2 tablespoons brown sugar
- 4 cloves garlic minced
- 2 tablespoons canola oil
- 1 tablespoon dark molasses
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Sauce
- 2 cups fresh cranberries
- 1 can whole berry cranberry sauce 14 ounces
- 1/2 cup lingonberry jam (can be replaced with cranberry jam or orange marmalade)
- 1 cup orange juice
- 1 orange zested
- 2 tablespoons cornstarch
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for roasting the turkey breast.
- Prepare Turkey: Use a fork to pinch the turkey breast all over its surface; this helps the seasoning penetrate better.
- Make Rub Blend: In a small bowl, combine brown sugar, minced garlic, canola oil, dark molasses, cinnamon, nutmeg, salt, and black pepper. Mix well to form the rub.
- Season Turkey: Rub the prepared blend thoroughly onto the turkey breast, covering all sides. Set the turkey aside after seasoning.
- Make Sauce Mixture: In a medium bowl, combine fresh cranberries, whole berry cranberry sauce, lingonberry jam, and orange zest. Stir together to blend the flavors.
- Thicken Sauce: In a separate cup, whisk together orange juice and cornstarch until smooth, then stir this mixture into the cranberry sauce blend.
- Prepare Roasting Pan: Lightly grease a roasting pan that is just large enough to hold the turkey breast snugly to ensure even roasting.
- Assemble for Roasting: Place the seasoned turkey breast in the pan and pour the cranberry sauce mixture around it, keeping most of the sauce off the top of the breast to prevent burning.
- Roast Turkey: Place the pan in the oven and bake for about 1 hour and 40 minutes or until a meat thermometer reads an internal temperature of 165 degrees F.
- Rest the Turkey: Remove the pan from the oven, cover the turkey with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute.
- Serve: Slice the turkey breast and garnish with additional fresh cranberries and orange zest for an attractive and flavorful presentation.
Notes
- Use a meat thermometer to ensure the turkey reaches the safe internal temperature of 165 degrees F.
- If lingonberry jam is unavailable, cranberry jam or orange marmalade are excellent substitutes.
- Avoid pouring sauce directly on top of the turkey breast to prevent the glaze from burning during roasting.
- Letting the turkey rest after cooking helps keep the meat juicy and tender.
- The roasting pan size is important: choose one that fits the turkey breast snugly for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
