Ingredients
Scale
- 3 to 4 pounds boneless turkey breast, skin on
- 1 cup fresh or frozen cranberries
- 1 cup orange juice
- 1/2 cup brown sugar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
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Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the cranberries, orange juice, brown sugar, honey, Dijon mustard, cinnamon, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Remove from heat and let cool.
- Pat the turkey breast dry with paper towels. Rub the olive oil all over the turkey, then season with salt, pepper, rosemary, and thyme.
- Place the turkey breast in a roasting pan and pour half of the cranberry orange glaze over the top, reserving the other half for later.
- Roast the turkey in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the glaze every 30 minutes.
- Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve with the remaining glaze on the side.