Ingredients

The following ingredients have 6 Servings
  • ½ cup whole cranberries (fresh or frozen)
  • Zest and juice of 1 medium orange (about ¼ cup)
  • 2 tablespoons granulated sugar
  • Pinch coarse salt
  • 2 tablespoons oil
  • 1 boneless skinless turkey breast (about 2-3 pounds)
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • Sprigs fresh rosemary and/or thyme

Instruction

  • Preheat the oven to 375 degrees.
  • Place the cranberries, orange zest and juice, sugar and salt in a medium saucepan. Bring to a simmer for 10-15 minutes, stirring frequently, until the cranberries burst, adding a bit of water if the mixture gets too dry. Use the back of a fork to smash the cranberries into a slightly chunky sauce. Set aside.
  • Heat the oil to medium-high in a Dutch oven. Season the turkey breast with the salt and black pepper. Place it in the hot oil and sear on 3-4 minutes per side or until golden brown and crispy.
  • Spoon and spread half of the cranberry sauce over the turkey breast. Tuck the rosemary and/or thyme around the sides of the turkey breast.
  • Place the lid on the Dutch oven and transfer to the oven. Roast 15 minutes. Spread and spoon the remaining cranberry sauce on the turkey breast.
  • Place the turkey breast back in the oven without the lid on and roast another 10-15 minutes or until the internal temperature reaches 160 degrees F.
  • Remove from the oven and let sit 10 minutes. Transfer to a cutting board and slice.
  • Serve the turkey breast slices on a platter. Spoon the cranberry sauce from the bottom of the Dutch oven over top of the turkey breast. Discard the rosemary and/or thyme sprigs.