1 bone-in turkey breast, approximately 4 to 5 pounds
2 cups fresh or frozen cranberries
1 cup orange juice, freshly squeezed
1/2 cup honey
1/4 cup olive oil
1 tablespoon orange zest
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 orange, cut into rounds for garnish
Instructions
Start by preheating your oven to 325 degrees Fahrenheit. Position the oven rack in the lower third of the oven so the turkey has plenty of space. Line a roasting pan with foil or parchment paper for easier cleanup later on.
Pat the turkey breast completely dry using paper towels. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Rub this herb mixture all over the turkey, making sure to get underneath the skin as well for maximum flavor infusion.
In a small saucepan over medium heat, combine the cranberries, orange juice, orange zest, and honey. Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries begin to burst and the sauce thickens into a glossy glaze. Remove from heat and set aside.
Place the seasoned turkey breast in the roasting pan. Arrange the orange rounds around the turkey in the pan. Pour about one third of the cranberry glaze over the turkey, spreading it evenly with a brush. Cover the pan loosely with aluminum foil to prevent the skin from browning too quickly.
Roast the turkey for about 1 hour. Remove the foil and brush the remaining cranberry glaze over the breast. Continue roasting, uncovered, for another 30 to 40 minutes. Use a meat thermometer to check the internal temperature, it should reach 165 degrees Fahrenheit in the thickest part of the breast.
Once the turkey is done, remove it from the oven and transfer it to a carving board. Tent it loosely with foil and let it rest for at least 15 minutes. This is a crucial step that allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
