Roasted Turkey Breast with Cranberry Sage Glaze

• Boneless, Skinless Turkey Breast

  1 lb
• Fresh Cranberries

  1 cup
• Fresh Sage Leaves

  1 tablespoon
• Orange

  1
• Brown Sugar

  2 tablespoons
• Chicken Broth

  0.5 cup
• Olive Oil

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Preheat oven to 3750F (1900C). Pat the turkey breast dry with paper towels. Season generously with salt and pepper.

2. 2

   In a small saucepan, combine cranberries, brown sugar, orange zest (from the whole orange), orange juice (from half the orange), half of the chopped fresh sage, and chicken broth. Bring to a simmer over medium heat, stirring occasionally, until cranberries burst and the sauce slightly thickens (about 5-7 minutes).

3. 3

   Heat olive oil in an oven-safe skillet over medium-high heat. Sear the turkey breast on all sides until lightly browned, about 2-3 minutes per side.

4. 4

   Remove skillet from heat. Pour the cranberry glaze over the turkey breast. Sprinkle the remaining fresh sage leaves over the turkey and glaze.

5. 5

   Transfer the skillet to the preheated oven and roast for 25-35 minutes, or until an internal temperature of 1650F (740C) is reached. Baste occasionally with the pan juices.

6. 6

   Remove turkey from oven, cover loosely with foil, and let rest for 5-10 minutes before slicing. Serve with the remaining cranberry glaze.