Ingredients
- Bone-in Turkey Breast (4-5 lbs)
- Fresh Cranberries (12 oz)
- Orange Marmalade (1 cup)
- Orange Juice (1/2 cup)
- Dijon Mustard (2 tablespoons)
- Fresh Rosemary (2 sprigs)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Step 1: Preheat oven to 325°F (165°C). Rinse turkey breast and pat dry with paper towels. Season generously with salt and pepper.
- Step 2: In a small bowl, whisk together orange marmalade, orange juice, and Dijon mustard. Set aside half of the glaze for later use.
- Step 3: Place turkey breast in a roasting pan. Brush the turkey breast with half of the cranberry orange glaze. Tuck rosemary sprigs under the turkey breast. Drizzle with olive oil.
- Step 4: Roast for approximately 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste the turkey with the remaining glaze every 20-30 minutes.
- Step 5: Remove turkey breast from the oven and let rest for 10-15 minutes before carving. Carve and serve.
Notes
- Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days, keeping it moist with a little of the glaze.
- To reheat, gently warm sliced turkey in a covered dish with a splash of broth to prevent drying, or use the microwave in short intervals.
- Serve the cranberry orange glazed turkey breast with roasted root vegetables or a bright green salad to complement the flavors.
- For extra flavor, zest one orange into the glaze mixture before brushing it onto the turkey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American