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Roasted Turkey Breast with Spiced Cranberry Glaze

Roasted Turkey Breast with Spiced Cranberry Glaze
Roasted Turkey Breast with Spiced Cranberry Glaze might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 574 calories, 74g of protein, and 21g of fat per serving. This recipe serves 10. This recipe covers 32% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. Head to the store and pick up turkey breast on the bone, vegetable oil, onion, and a few other things to make it today. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
In a medium saucepan, heat the maple syrup.
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Maple SyrupMaple Syrup
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Sauce PanSauce Pan
2
Add the garlic and cook over moderate heat for 3 minutes.
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GarlicGarlic
3
Add the cinnamon and cayenne and cook for 1 minute.
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CinnamonCinnamon
Ground Cayenne PepperGround Cayenne Pepper
4
Add the cranberries and simmer for 5 minutes, then add the orange juice and simmer for 5 minutes longer.
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Orange JuiceOrange Juice
CranberriesCranberries
5
Transfer the hot mixture to a blender and puree. Pass the puree through a coarse strainer into a bowl and season with salt and pepper.
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Salt And PepperSalt And Pepper
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SieveSieve
BlenderBlender
BowlBowl
6
Let the puree cool completely.
7
Loosen the turkey breast skin. Fold the wing tips under the breast to stabilize it. Put half of the spiced cranberry puree in a large resealable plastic bag and close.
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Cranberry PureeCranberry Puree
Turkey BreastTurkey Breast
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Ziploc BagsZiploc Bags
8
Cut off a corner of the bag and pipe the cranberry puree under the turkey breast skin; press the skin all over to evenly distribute the puree.
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Cranberry PureeCranberry Puree
Turkey BreastTurkey Breast
9
Put the turkey breast on a plate, cover with plastic wrap and refrigerate overnight. Bring to room temperature before roasting.
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Turkey BreastTurkey Breast
WrapWrap
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Plastic WrapPlastic Wrap
10
Preheat the oven to 40
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OvenOven
11
Rub vegetable oil over the breast and season with salt and pepper. Stand the breast in a large roasting pan. Scatter the onion slices in the pan, pour in 2 cups of the turkey stock and roast for 30 minutes. Turn the oven down to 325 and add the remaining 4 cups of stock to the pan. Cover the breast with foil and roast for 1 1/2 hours longer.
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Salt And PepperSalt And Pepper
Vegetable OilVegetable Oil
StockStock
OnionOnion
Dry Seasoning RubDry Seasoning Rub
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Roasting PanRoasting Pan
Aluminum FoilAluminum Foil
OvenOven
12
Remove the turkey from the oven and discard the foil. Increase the oven temperature to 35
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Whole TurkeyWhole Turkey
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Aluminum FoilAluminum Foil
OvenOven
13
Brush the breast with 1/4 cup of the remaining cranberry puree and roast for 20 minutes, or until glazed.
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Cranberry PureeCranberry Puree
14
Brush another 1/4 cup of the cranberry puree over the breast and roast for 15 minutes longer, or until the turkey is a deeply glazed crimson-brown and an instant-read thermometer inserted in the thickest part of the meat registers 14
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Cranberry PureeCranberry Puree
Whole TurkeyWhole Turkey
MeatMeat
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Kitchen ThermometerKitchen Thermometer
15
Transfer the turkey breast to a carving board and let rest for at least 15 minutes.
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Turkey BreastTurkey Breast
16
Strain the juices from the roasting pan through a coarse strainer set over a bowl; press on the onion to extract as much liquid as possible. Set a fine strainer over a medium saucepan and pour in the panjuices. Skim off the fat. Boil the juices until reduced to 3 1/2 cups, about 15 minutes. Stir in the remaining 1/2 cup of cranberry puree and season with salt and pepper.
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ExtractExtract
Salt And PepperSalt And Pepper
OnionOnion
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Roasting PanRoasting Pan
Sauce PanSauce Pan
SieveSieve
BowlBowl
17
Pour this cranberry jus into a warmed gravy boat.
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CranberriesCranberries
GravyGravy
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Gravy BoatGravy Boat
18
Cut down on either side of the breast bone and remove each turkey breast half in 1 piece. Thickly slice the breast halves crosswise and arrange on a platter. Pass the cranberry jus at the table.
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Turkey BreastTurkey Breast
CranberriesCranberries
BoneBone
19
Make Ahead: The cranberry puree can be refrigerated for up to 3 days.
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Cranberry PureeCranberry Puree
20
Notes: One Serving With Skin: Calories 510 kcal, Total Fat 1 gm, Saturated Fat 2 gm
DifficultyExpert
Ready In45 m.
Servings10
Health Score27
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
Dish TypesLunchMain CourseMain DishDinner
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