Best Cranberry Glazed Turkey Breast Recipes
CRANBERRY-GLAZED TURKEY BREAST
This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CRANBERRY GLAZED TURKEY BREAST
Categories turkey
Number Of Ingredients 24
Steps:
- While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a bit of water.) Preheat the oven to 375 degrees F. Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence. Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15 minutes before carving. Carve into thin slices. Serve with the remaining glaze passed at the table.
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