Not all Thanksgiving Turkey recipes call for a whole bird. This one just uses the breast.
You could use this recipe if you are serving a smaller group.
Or, if you have a really large group, use this recipe along side a whole turkey to increase the amount of meat you have.
This recipe may seem a little complicated, but really it isn't.
Just take it step by step and you'll find the results are well worth it.
You'll be adding this one to your list of favorite Thanksgiving turkey recipes.
cranberry glazed turkey breast
PREPARATION TIME: 30 MINUTES
SOAKING TIME: 12 HOURS
COOKING TIME: 2 HOURS
SERVES: 8
for the turkey:
1 (6-pound) whole turkey breast
1 tablespoon vegetable oil
1 tablespoon mixed spices (paprika, mixed dried herbs, powdered garlic and cayenne pepper
for the brine:
¾ gallon water
2 cups white wine
1 ½ cups orange juice
1 cup salt
1 cup light brown sugar
⅓ cup chopped ginger
1 tablespoon black peppercorns
4 bay leaves
4 sprigs fresh thyme
for the glaze:
1 (12 ounce) bag fresh cranberries
⅓ cup chopped ginger
2 teaspoons orange zest
1 cup sugar
¼ cup orange juice
1 ¼ cups water
¼ cup Grand Marnier liqueur
Use a large stock pot (or any large non-reactive container) to make your brine. Add all the ingredients and stir well to dissolve the salt and sugar.
Give the turkey a good rinse with cold running water and put it into the brine. Cover and refrigerate over night. Turn the turkey occasionally. It can stay in the brine for up to 24 hours if need be.
In the meantime, prepare the cranberry glaze. Take a medium saucepan and add the cranberries, orange zest and juice, sugar, ginger, and water. Put it on a high heat and stir it while it comes to the boil. Reduce it to a simmer and continue cooking until the sauce has thickened, about 10 minutes.
Strain the glaze through a sieve into a bowl and set aside to cool. Once it's cool you can stir in the liqueur, cover and refrigerate until you need it. Let it come back up to room temperature again or it will be too thick.
When you are ready to roast your turkey breast, preheat the oven to 375°F.
Take the turkey out of the brine mix and pat dry with paper towels. You can discard the brine now. Put the turkey breast into a roasting pan and rub all over with the vegetable oil and the spice mix.
Roast the turkey breast for around 2 hours.
After 1 ½ hours of roasting, take the turkey out and brush the cranberry glaze liberally over the whole surface. Pop the turkey back into the oven and leave it to finish cooking.
Check it regularly. If it looks like it is getting too brown you can cover it in foil to protect it for the remainder of the cooking time.
It is cooked when a thermometer inserted into the thickest part of the breast registers 165°F to 170°F.
Transfer the turkey to a platter and cover in foil. Leave it to rest for 30 minutes before carving.
Go to: List of Thanksgiving Recipes
Go to: List of Christmas Recipes
