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Lighter Cranberry Orange Glazed Turkey Breast for Two

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A perfectly portioned turkey breast for two with a lighter cranberry orange glaze made with fresh juice and maple syrup instead of refined sugar. This recipe delivers a special holiday meal without the stress, waste, or sugar coma.

Ingredients

Scale
  • 1 (2 to 2.5 pound) boneless turkey breast half (skin-on preferred, but skinless works too)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup fresh or frozen cranberries
  • ¼ cup fresh orange juice
  • 2 tablespoons maple syrup (pure maple syrup)
  • 1 tablespoon orange zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Pinch of cinnamon (optional)
  • ½ cup low-sodium chicken broth (optional, for pan sauce)
  • 1 tablespoon all-purpose flour or cornstarch (optional, for thickening pan sauce)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Take the turkey breast out of the refrigerator and let it sit at room temperature for about 20 minutes.
  2. Make the herb butter: In a small bowl, combine the softened butter with the salt, pepper, dried thyme, garlic powder, and onion powder. Mix until well incorporated.
  3. Prepare the turkey: Pat the turkey breast dry with paper towels. Gently loosen the skin from the meat with your fingers, being careful not to tear it. Spread about half of the herb butter directly onto the meat under the skin. Spread the remaining butter all over the outside of the turkey, including the underside.
  4. Start the glaze: In a small saucepan, combine the cranberries, orange juice, maple syrup, orange zest, Dijon mustard, and apple cider vinegar. Bring to a gentle simmer over medium heat, then reduce the heat to low. Let it cook for about 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and set aside.
  5. Roast the turkey: Place the turkey breast in your roasting pan or baking dish, skin side up. Roast for 25 minutes, then remove from the oven and brush a generous layer of the cranberry orange glaze all over the top and sides of the turkey.
  6. Continue roasting: Return the turkey to the oven and roast for another 20 minutes. Brush with more glaze. Repeat this process one more time—roast for 15-20 minutes and glaze again. Total roasting time will be about 60-70 minutes.
  7. Check for doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C). Remember that the temperature will continue to rise about 5 degrees while it rests.
  8. Rest the turkey: Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes.
  9. Make the pan sauce (optional): While the turkey rests, pour the pan drippings into a small saucepan. Add the chicken broth and bring to a simmer. If you’d like a thicker sauce, whisk together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then whisk it into the simmering liquid. Cook for 2-3 minutes until thickened. Season with salt and pepper to taste.
  10. Slice and serve: Remove the twine if your turkey breast came tied. Slice against the grain into ½-inch thick pieces. Drizzle with any remaining glaze or pan sauce.

Notes

Don’t skip the resting step; it allows juices to redistribute. If the glaze starts to get too thick while brushing, warm it slightly or add a teaspoon of orange juice. If the glaze gets too dark during roasting, tent the turkey loosely with foil. For best results, use a meat thermometer and pull the turkey at 160°F.

Nutrition

Keywords: turkey breast for two, cranberry orange glaze, lighter turkey recipe, small Thanksgiving, holiday dinner for two, easy turkey recipe

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