Description
This Dutch Oven Turkey Breast with Cranberry Orange Glaze is a flavorful and juicy roast perfect for a special family meal. Seared to a golden crisp and slow-roasted with fresh herbs and tangy-sweet cranberry orange sauce, this recipe delivers a delicious balance of savory and fruity flavors, making it a vibrant centerpiece for your dinner table.
Ingredients
Scale
For the Cranberry Orange Glaze
- ½ cup whole cranberries (fresh or frozen)
- Zest and juice of 1 medium orange (about ¼ cup)
- 2 tablespoons granulated sugar
- Pinch coarse salt
For the Turkey
- 2 tablespoons oil (vegetable or olive 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
Instructions
- Preheat the oven: Set your oven to 375°F to prepare for roasting the turkey breast.
- Make the cranberry orange glaze: In a medium saucepan, combine the cranberries, orange zest and juice, sugar, and a pinch of salt. Bring to a simmer over medium heat, stirring frequently for 10-15 minutes until the cranberries burst and soften, adding a little water if the mixture thickens too much. Use the back of a fork to smash the cranberries into a chunky sauce. Remove from heat and set aside.
- Sear the turkey breast: Heat oil in a Dutch oven over medium-high heat. Season the turkey breast evenly with salt and black pepper. Place the breast skin-side down first and sear for 3-4 minutes on each side until the surface is golden brown and crispy.
- Apply first layer of glaze and add herbs: Spoon half of the cranberry orange sauce over the seared turkey breast, spreading it evenly. Arrange fresh rosemary and/or thyme sprigs around the sides of the turkey in the Dutch oven.
- Roast covered: Cover the Dutch oven with its lid and transfer it to the preheated oven. Roast for 15 minutes to allow the flavors to meld and the turkey to start cooking through.
- Add remaining glaze and finish roasting uncovered: Remove the lid and spread the remaining cranberry sauce over the turkey breast. Return the Dutch oven to the oven, uncovered, and roast for an additional 15-20 minutes until the internal temperature of the turkey reaches 160°F.
- Rest the turkey: Take the Dutch oven out of the oven and let the turkey breast rest, covered loosely with foil, for 10 minutes to retain its juices.
- Serve: Transfer the turkey breast to a cutting board and slice. Arrange slices on a serving platter and spoon the reserved cranberry sauce from the Dutch oven over the top. Remove and discard the herb sprigs before serving.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 160°F for moist, juicy results.
- If fresh herbs are unavailable, dried herbs can be used but add them before roasting to allow flavor infusion.
- The cranberry orange glaze can be made a day ahead and refrigerated to save time.
- For extra flavor, consider adding a splash of orange liqueur or balsamic vinegar to the glaze.
- Leftover turkey breast can be used in sandwiches or salads and stored refrigerated for up to 3 days.
