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Perfect Cranberry Orange Glazed Turkey Breast for Two

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A perfectly sized turkey breast for two, featuring a sweet-tart cranberry orange glaze and a foolproof cast iron method for crispy skin and juicy meat. Ideal for a cozy holiday dinner or a special weeknight meal.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 2–2.5 pounds / 900g-1.1kg)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 cup fresh or frozen cranberries (about 100g)
  • 1/2 cup orange juice, freshly squeezed (about 1 large orange)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons honey
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup chicken or turkey broth, low-sodium (optional for pan sauce)
  • 1 tablespoon all-purpose flour (optional for pan sauce)
  • 1 tablespoon butter (optional for pan sauce)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. While it’s heating, take your turkey breast out of the refrigerator and let it sit at room temperature for about 20-30 minutes.
  2. Pat the turkey breast completely dry with paper towels.
  3. In a small bowl, mix together the softened butter, salt, pepper, dried thyme, and garlic powder until well combined.
  4. Gently loosen the skin of the turkey breast. Spread about half of the herb butter directly onto the meat under the skin. Then spread the remaining butter all over the outside of the skin.
  5. Place the turkey breast skin-side up in your cold cast iron skillet.
  6. Roast the turkey for 30 minutes. Do not open the oven door during this time.
  7. While the turkey roasts, make the cranberry orange glaze. In a small saucepan, combine the cranberries, orange juice, brown sugar, honey, orange zest, butter, vanilla extract, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally. Let it cook for about 8-10 minutes, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and set aside.
  8. After 30 minutes, remove the skillet from the oven. Brush about half of the cranberry orange glaze all over the turkey breast.
  9. Return the skillet to the oven and continue roasting for another 20-25 minutes, then brush with the remaining glaze. Continue roasting until the internal temperature reaches 155°F (68°C) when measured at the thickest part of the breast, away from the bone. This usually takes about 50-60 minutes total.
  10. Remove the skillet from the oven. Tent the turkey loosely with aluminum foil and let it rest for 15-20 minutes.
  11. While the turkey rests, make the pan sauce (if desired). Pour off most of the fat from the skillet, leaving about 1 tablespoon along with all the browned bits. Place the skillet over medium heat on the stovetop. Add the broth and scrape up the browned bits with a wooden spoon. Whisk in the flour and cook for 1-2 minutes until thickened. Finish by whisking in the butter. Season with salt and pepper to taste.
  12. Carve and serve. Slice the turkey breast against the grain into thick slices. Spoon any remaining glaze from the pan over the top, or serve the pan sauce alongside.

Notes

Pat the turkey dry thoroughly for crispy skin. Let the turkey rest for 15-20 minutes to redistribute juices. If the glaze starts to burn, tent with foil. For accurate temperature, insert thermometer into the thickest part away from the bone.

Nutrition

Keywords: turkey breast, cranberry orange glaze, cast iron, for two, holiday, Thanksgiving, easy, crispy skin

Find it online: https://leilameals.com/perfect-cranberry-orange-glazed-turkey-breast-for-two/