Herb-Crusted Turkey Breast with Cranberry Sauce

This Thanksgiving main centers on a boneless turkey breast roasted until juicy, brushed with herb butter, and finished with a cranberry-orange sauce made on the stovetop while the turkey rests.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

• 1800 g boneless skin-on turkey breast patted dry
• 12 g fine salt divided
• 2 g black pepper freshly ground, divided
• 45 g unsalted butter softened, divided
• 10 ml olive oil divided
• 10 g fresh parsley leaves finely chopped
• 6 g fresh thyme leaves picked from stems
• 2 g fresh rosemary leaves finely chopped
• 2 clove garlic cloves minced, divided
• 6 g fine salt divided
• 2 g black pepper freshly ground, divided
• 300 g fresh or frozen cranberries rinsed if fresh
• 120 ml orange juice fresh or bottled
• 2 g orange zest finely grated
• 40 g light brown sugar
• 120 ml water
• 15 g Dijon mustard
• 15 g unsalted butter softened, divided
• 5 ml olive oil divided
• 2 clove garlic cloves minced, divided

Instructions

1. Heat the oven to 220 C. Set a wire rack in a rimmed baking pan. Pat the turkey breast dry, then set it on the rack. Season all over with 12 g of the salt and 2 g of the black pepper. Turkey is dry and evenly seasoned.
2. In a bowl, mix 45 g of the butter with 10 ml of the olive oil, the parsley, thyme, rosemary, 2 minced garlic cloves, and the remaining 6 g salt and 2 g black pepper. Rub the herb butter under and over the skin if possible, or over the surface if not. Turkey is coated with a visible herb layer.
3. Roast the turkey for 15 minutes at 220 C, then reduce the oven to 175 C and continue roasting for about 35 to 40 minutes more, until the thickest part reaches 74 C and the juices run mostly clear. Internal temperature reaches 74 C and the skin is browned.
4. While the turkey roasts, combine the cranberries, orange juice, orange zest, brown sugar, water, Dijon mustard, remaining 15 g butter, remaining 5 ml olive oil, and remaining 2 minced garlic cloves in the saucepan. Bring to a simmer over medium heat, then cook 10 to 12 minutes, stirring often, until the cranberries burst and the sauce thickens. Sauce is glossy, thickened, and cranberry skins have split.
5. Transfer the turkey to a cutting board, tent loosely with foil, and rest 10 minutes. The resting juices should settle before slicing. Turkey rests without losing visible moisture when sliced.
6. Slice the turkey across the grain and serve with the cranberry sauce spooned over or alongside. Slices are even and the sauce coats the meat cleanly.