High-Protein Cranberry Orange Turkey Breast
- Cook Time: 90 minutes
- Total Time: 1 hour 30 minutes
- Diet: High-Protein
Ingredients
Scale
- 3 lb boneless turkey breast, skin-on or skinless
- 1 cup fresh or frozen cranberries
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Step 1: Oven and Pan Preparation
Preheat your oven to 375°F (190°C). Lightly grease a roasting pan or a large baking dish with a small amount of olive oil or non-stick cooking spray to prevent the turkey and cranberries from sticking. - Step 2: Create the Citrus Glaze
In a small mixing bowl, whisk together the orange juice, orange zest, honey, olive oil, rosemary, thyme, and minced garlic. This mixture will serve as both a marinade and a basting liquid to keep the turkey succulent during the roasting process. - Step 3: Season the Turkey
Pat the turkey breast dry with paper towels. This helps the seasoning stick and ensures the skin (if using) gets crisp. Rub the salt and black pepper evenly over all sides of the turkey breast before placing it in the center of your prepared roasting pan. - Step 4: Add Cranberries and Glaze
Scatter the fresh cranberries around the turkey breast in the pan. Pour the orange juice glaze slowly over the top of the turkey, ensuring the meat is well-coated and some of the liquid pools around the cranberries at the bottom. - Step 5: Roast to Perfection
Place the pan in the oven and roast for 60 to 75 minutes. Every 20 minutes, use a spoon to baste the turkey with the juices from the bottom of the pan. The turkey is done when a meat thermometer inserted into the thickest part reaches an internal temperature of 165°F (74°C). - Step 6: Rest and Serve
Once cooked, remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 to 15 minutes. This allows the juices to redistribute, ensuring the meat remains juicy when you slice it.