Roast Turkey Breast with Cranberry Sauce


An herb-rubbed, 4-lb. boneless, skin-on turkey breast is basted with a home-made wine and cranberry glaze. It’s savoury, moist, and oven-roasted in about 90 minutes. The cranberry glaze doubles as a delightful cranberry sauce. Serves 8. (oven)

(oven): If frozen, thaw completely in fridge.  Heat oven to 325F/163C. Unwrap & place in a shallow pan. Roast approx. 1 hour 15 min.–1 hour 30 min. OR until a meat thermometer inserted into thickest portion of breast reads 165F/74C. Meanwhile, empty cranberries into a saucepan. Bring to a boil & cook over medium-high until thickened but still brushable, 8-10 min. Remove ¼ c. sauce for basting. Reserve remaining sauce for serving and allow to cool. Baste breast with the ¼ c. cranberry sauce during the last 20 min. of roasting (discard any leftover basting sauce). Remove from oven, tent with foil, & let rest 5-10 min. before carving.

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