In a Roasting Pan
Orange-Brined Turkey Breast with Fresh Cranberry Sauce
1½ cups orange juice
1½ cups water
2 tablespoons + ⅓ cup honey
1 tablespoon kosher salt
1 (2½-pound) frozen boneless turkey breast roast, thawed
1 small onion, chopped
2 garlic cloves, chopped
½ teaspoon black pepper
1 (12-ounce) bag fresh or thawed frozen cranberries
2 teaspoons grated orange zest
1 To make turkey brine, combine orange juice, water, 2 tablespoons of honey, and the salt in deep large bowl, stirring until salt is dissolved. Add turkey, onion, and garlic, adding water to bowl to cover turkey completely, if needed. Cover bowl and refrigerate about 8 hours.
2 Preheat oven to 350°F. Spray heavy medium roasting pan with nonstick spray.
3 Remove turkey from brine; discard brine. Pat turkey dry with paper towels; sprinkle with pepper. Set prepared roasting pan over medium-high heat. Add turkey and cook until browned on all sides, about 6 minutes.
4 Transfer roasting pan to oven. Roast until instant-read thermometer inserted into center of turkey roast registers 170°F, 1 hour to 1 hour 15 minutes. Transfer turkey to cutting board and let stand 10 minutes.
5 Meanwhile, to make sauce, put cranberries in food processor and pulse until coarsely chopped; transfer to serving bowl. Stir in remaining ⅓ cup honey and the orange zest. Cut turkey into 24 slices and serve with cranberry sauce. Remove turkey skin before eating.
PER SERVING (3 slices turkey and ¼ cup sauce): 256 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 93 mg Chol, 751 mg Sod, 27 g Carb, 18 g Sugar, 2 g Fib, 34 g Prot, 29 mg Calc.
FYI A turkey breast roast is a boneless turkey breast that has been rolled and tied into a neat shape. It comes frozen, so plan ahead and leave enough time for defrosting it in the refrigerator, which will take about 3 days. Lightly grilled treviso radicchio or Belgian endive is the perfect side dish.