Thanksgiving was great! I hope you all had a great turkey day and spent it with your loved ones.
I got to spend my thanksgiving with my Wonderful girlfriend Star and our little house family here in Colorado :) It was nice.
Star made her famous cranberry glazed turkey breasts which were amazing and totally worth ditching the whole turkey and just getting the breasts :) She took pictures and told me I was welcome to share it with you all :) so here we go!
Cranberry Glazed Turkey Breasts
- 1 (6pound) whole turkey breast or 6 individual cut breasts
- 1 tbs vegetable oil
- 1 tbs creole Seasoning ( recipe below)
For your Brine you will need:
- 3/4 Gallons water
- 2 cups white wine
- 1 1/2 cups orange juice
- 1 cup kosher salt
- 1 cup light brown sugar
- 1/3 cup chopped ginger
- 1 tbs black peppercorns
- 4 bay leaves
- 4 sprigs of fresh thyme
Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) 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.
When you take the Turkey breasts out of the brine just drain the brine and remove all sprigs and peppercorns from turkey and place on a foiled baking sheet.
Roast in the oven, tented with foil at 350F for about 18-20 minutes per pound......and when you remove it from the oven, remember to let it "rest" for about 10 - 15 minutes before you carve it. This is a process know as "carry over cooking".
For your creole seasoning you will need:
- 2 tbs salt
- 2 tbs garlic powder
- 1 tbs black pepper
- 1tbs onion powder
- 1 tbs cayenne pepper
- 1 tbs dried oregano
- 1 tbs dried thyme
(you wont need all the seasoning so you can save the rest in a zip lock bag for later)
For your Cranberry Glaze you will need:
- 1 (12-oz) bag fresh cranberries
- 1/3 cup chopped ginger
- 2 tbs orange zest
- 1 cup sugar
- 1/4 cup orange juice
- 1 1/4 cups water
- 1/4 cup orange-flavored liqueur (recommended: Grande Marnier)
Boil all ingredients in a large pot, (you can hear the Cranberry's popping I liked this part) for about 10-15mins. Till all the berries are pretty much popped.
We used a flour sifter to strain our cranberry glaze.
(I saved the cranberry stuff from inside the strainer to make a jam.)
place the cranberry glaze in the fridge so it can cool while your turkey is still cooking.
When your turkey is done 'resting' carve it and plate it. Then place the glaze over your carved turkey!
For some after turkey and a whole bottle of wine fun I decided it would be fun to put eyebrows on the pups lol Enjoy!
Hope you try this amazing recipe and if you do tell me what you think :)