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Roasted Turkey Breast with Cranberry Jus

Posted by Peggy on November 18, 2010

Roasted Turkey Breast with Cranberry Jus
Recipe: Roasted Turkey Breast with Cranberry Jus

Ingredients

  • 2/3 cup kosher salt*
  • 2/3 cup sugar plus additional 1/3 cup
  • 1 bone-in turkey breast (5-5 1/2 pounds), completely thawed if frozen
  • 1 tablespoon unsalted butter, melted
  • 1 1/2 cups turkey or chicken stock, divided
  • 1/4 cup frozen cranberry juice concentrate
  • 1 teaspoon cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. In a bowl or pot large enough to accommodate turkey and brine, dissolve salt and 2/3 cup sugar in 4 cups hot water. Whisk or stir until completely dissolved. Add ice or very cold water to make 12 cups brine. (Water should be cold before brining turkey.) Submerge turkey in brine, cover, and chill, turning once, for 16 hours. Do not overbrine, or your turkey will be too salty and rubbery.
  2. Preheat oven to 375 degrees.
  3. Lift turkey from brine, rinse well, and pat dry; discard brine. Set turkey, skin up, on a greased rack in a roasting pan large enough to accommodate breast. Brush skin with melted butter.
  4. Roast on middle to lower-middle rack of oven or until thickest part of breast to bone registers 160 degrees, approximately 50-75 minutes, depending on size of bird and oven. (Check after 40 minutes; if skin is golden brown, lightly cover browned skin with foil.)
  5. Meanwhile, put remaining 1/3 cup sugar in a medium-sized sauté over high heat. Shake pan often and stir until sugar is syrupy and amber-colored, 2 to 3 minutes. Do not leave sugar unattended. When sugar has just turned syrupy, reduce heat to medium-low. Immediately whisk in 3/4 cup stock and cranberry concentrate; whisk continuously until blended, 1 to 2 minutes. (Note: the sugar may initially harden when stock is added; continue whisking until it liquifies into the stock.) Remove from heat.
  6. Stir cornstarch into lemon juice, stirring well to incorporate.
  7. Transfer turkey to a platter or board; let rest 10-15 minutes.
  8. Add remaining 3/4 cup stock to roasting pan and whisk to free browned bits. Pour drippings through a fine strainer into cranberry sauce. Whisk lemon juice-corn starch mixture into cranberry sauce. Continuously whisking, heat cranberry sauce until boiling; reduce heat and simmer two to three minutes or until slightly thickened. Add freshly ground pepper to taste. Pour into a gravy boat.
  9. Slice turkey and serve accompanied with cranberry sauce.

*Do not substitute with table or iodized salt.

Time to brine: 16 hours

Roasting time: 50-75 minutes

Number of servings (yield): 6-8

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