1 cup fresh cranberries, or frozen if fresh are unavailable
1/2 cup orange juice, preferably freshly squeezed
2 tablespoons orange zest
3 tablespoons honey, for natural sweetness
2 cloves garlic, minced fine
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken or turkey broth
Instructions
Preheat your oven to 350 degrees Fahrenheit. Pat the turkey breast completely dry with paper towels, which is the secret to getting that skin nice and golden. Place the turkey in a roasting pan or a large oven safe skillet.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Rub this mixture all over the turkey breast, making sure to get some under the skin if possible for maximum flavor infusion.
In a medium saucepan over medium heat, combine the orange juice, honey, and half of the cranberries. Simmer for about five to seven minutes until the cranberries begin to pop and the liquid thickens slightly. Stir in the orange zest and remove from heat.
Pour the broth into the bottom of the roasting pan to keep the meat moist. Brush about half of the cranberry orange glaze over the turkey. Place it in the oven and roast for about one hour and fifteen minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
About twenty minutes before the turkey is done, pour the remaining glaze and the rest of the fresh cranberries over the bird. This ensures some cranberries stay whole for a beautiful presentation. Once cooked, let the turkey rest for ten to fifteen minutes before carving to keep the juices locked inside.
