Cranberry Glazed Breast of Turkey
Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning (its own recipe).
Ingredients
- 3/4 gal Water, for the brine
- 2 cup White wine, for the brine
- 1 1/2 cup Orange juice, for the brine
- 1 cup Kosher salt, for the brine
- 1 cup Light brown sugar, for the brine
- 1/3 cup Ginger, chopped, for the brine
- 1 tbsp Black peppercorns, for the brine
- 4 Bay leaf, for the brine
- 4 sprig Thyme, fresh, for the brine
- 1 Turkey breast, 6-pound, whole
- 1 tbsp Vegetable oil
- 1 tbsp Creole seasoning, Emeril's Essence
- 12 oz Cranberry, fresh (1 bag), for the glaze
- 1/3 cup Ginger, chopped, for the glaze
- 2 tsp Orange zest, for the glaze
- 1 cup Sugar, for the glaze
- 1/4 cup Orange juice, for the glaze
- 1 1/4 cup Water, for the glaze
- 1/4 cup Grand Marnier, orange-flavored liqueur, for the glaze
Directions
- Combine all of the brine ingredients in a large non-reactive container (a stockpot works well) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
- While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until the cranberries burst and the sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Return the glaze to room temperature before serving; if it gets too thick, thin it with a bit of water.)
- Preheat the oven to 375 degrees F.
- Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence.
- Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey gets too dark before it is cooked through, cover loosely with aluminum foil.)
- Transfer to a platter and let rest at least 15 minutes before carving. Carve into thin slices and serve with the remaining glaze passed at the table.