Description
A deliciously savory roast turkey breast served with a luscious, tangy cranberry sauce that balances citrusy and spiced notes for a perfect holiday centerpiece or special family meal.
Ingredients
Scale
For the Cranberry Sauce
- 3 cups cranberries (fresh or frozen)
- 1 cup orange juice (freshly squeezed)
- 1 cup apple jelly
- 0.5 teaspoon five spice
- 3 tablespoons cornstarch
For the Turkey Breast
- 4 pounds turkey breast (with skin)
- 1 tablespoon fresh rosemary (chopped)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt (or to taste)
- 0.25 teaspoon pepper (or to taste)
- 4 tablespoons butter (unsalted)
- 2 medium onions (chopped)
Instructions
- Prepare the Cranberry Sauce: In a saucepan, combine the cranberries, orange juice, apple jelly, and five spice. Bring to a gentle boil, stirring occasionally until the cranberries start to burst and the mixture thickens, about 10 minutes. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then stir it into the cranberry mixture and cook for another 2-3 minutes until thickened. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature ensures slow, even cooking for the turkey breast, allowing it to stay juicy and tender.
- Prepare the Turkey Breast: Pat the turkey breast dry with paper towels. In a small bowl, combine the chopped fresh rosemary, dried thyme, salt, and pepper. Rub this herb mixture all over the turkey breast, including under the skin where possible for extra flavor.
- Sear the Turkey Breast: In a large oven-safe skillet or roasting pan, melt the butter over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes. Place the turkey breast on top of the onions and sear on all sides until golden brown, approximately 3-4 minutes per side. This step locks in juices and adds a beautiful crust.
- Roast the Turkey: Transfer the skillet or roasting pan to the preheated oven. Roast the turkey breast for about 75-90 minutes, or until an internal thermometer inserted into the thickest part reads 165°F (74°C). Baste occasionally with the pan juices to keep the meat moist.
- Rest the Turkey: Remove the turkey breast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat, ensuring moist and tender slices.
- Serve: Slice the turkey breast into 6 to 6 thick slices and serve hot with a generous spoonful of the saucy cranberry bliss on the side or drizzled over the meat for a perfect balance of savory and sweet flavors.
Notes
- You can use fresh or frozen cranberries for the sauce; just thaw frozen cranberries before cooking.
- Adjust salt and pepper seasoning according to your taste preference.
- Using a meat thermometer is highly recommended to avoid overcooking the turkey breast.
- The five spice powder in the cranberry sauce adds a subtle warmth and complexity—feel free to adjust or omit if you prefer a milder sauce.
- Leftover cranberry sauce can be stored in the refrigerator for up to 5 days and used as a spread or condiment.
