Cranberry Glazed Turkey Breast

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 1 hour
Ready In: 1 hour and 20 minutes (PLUS overnight brining time in refrigerator)

Ingredients:
Brine:
3-4 lb. boneless turkey breast
1 cup orange juice
1 cup white wine
2 tbsp powdered ginger
1 tbsp whole peppercorns
4 bay leaves
4 sprigs fresh thyme
½ cup kosher salt
½ cup brown sugar
8 cups water

Rub:
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
½ tsp ground cloves
½ tsp dried thyme
½ tsp cayenne pepper
1 tsp paprika
½ tsp dried oregano

Cranberry Glaze:
12 oz cranberries
¼ cup orange juice
¼ cup orange flavor liqueur
1 cup water
¼ cup chopped ginger
¼ cup honey
1 tsp cinnamon
½ cup brown sugar
2 tsp orange zest

Directions:
1. Pre-heat oven to 375°F.

2. Brine the turkey by placing it in a large bowl, add orange juice, white wine, fresh ginger, peppercorns, fresh bay leaf, fresh thyme, kosher salt, brown sugar, and water. Let it sit overnight.

3. Remove turkey from the brine and pat dry. Coat it with olive oil.

4. In a bowl mix together salt, pepper, onion powder, garlic powder, ground cloves, fresh thyme, cayenne pepper, paprika, and ground oregano. Mix the rub together and coat the turkey with the rub.

5. Place the turkey on your roasting pan and roast it in a 375°F oven for one hour.

6. Bring a saucepan to medium high heat and add cranberry, orange juice, orange flavored liqueur, water, fresh ginger, honey, cinnamon, brown sugar, and zest of orange. Stir well. Once the cranberries start bursting, reduce heat to low for an additional 5-10 minutes. Strain the glaze with a mesh strainer.

7. When the turkey is done, remove from oven and cut off the cooking twine. Brush the turkey with the cranberry glaze. Place the turkey on a cutting board and let it rest for 10-15 minutes, then carve it, plate it, place some cranberries on the plate with thyme, and serve!

Enjoy!

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