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Cranberry Glaze Ingredients
1 (12-ounce) bag fresh cranberries
1/3 cup chopped ginger
1 tbsp hoisin sauce
1 tbsp soya sauce
2 tsp orange zest
1 cup sugar
1/4 cup orange juice
1 1/4 cups water
1/4 cup white wine
Turkey Brine
3/4 gallon water
1 1/2 cups orange juice1 cup kosher salt
1 cup light brown sugar
3 garlic cloves
1/3 cup chopped ginger
1 tbsp black peppercorns
4 bay leaves
The Bird
2 whole turkey breast (skin on, bone in)
1 tbsp olive oil
2 cloves garlic
salt and pepper
Turkey Directions
1. I made my glaze the night before Christmas. Basically, add everything to a pot and bring to a boil, then turn down to a simmer until it coats the back of a spoon. Strain and refrigerate until needed.
2. You can brine the turkey a day or half a day before baking. Bring your water to a simmer and dissolve the salt and sugar. Add the rest of the ingredients and then turn off the heat. Once the liquid cools, add the turkey to the water, cover, and refrigerate.
3. When you’re ready to cook the bird, preheat your oven to 350 degrees.
4. Remove the turkey breast from the water. Dry with paper towels so it will brown up nicely.
5. Make a pocket under the skin. Stuff in some garlic and whatever other spices you like. A little butter doesn’t hurt either. Drizzle the olive oil over the top and sprinkle with salt and pepper.
6. Bake turkey for about an hour and a half, then remove and baste liberally with the glaze. Return to the oven for another ten minutes. Baste again when it comes out of the oven.
7. Let the meat cool for at least ten minutes. I served the breast on a cutting board, so it’s easy to let it cool on the board and then take it right to the table.
