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Cranberry Glazed Breast of Turkey Recipe

Cranberry Glazed Breast of Turkey

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Average Rating:

Total Reviews: 91

Showing 21-30 of 91

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  • on December 31, 2007

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    I used this brine on a whole turkey I smoked on Christmas day, and made the cranberries on the side. This was the best turkey ever, my whole family is trying to convince me to open a restaurant now.

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  • on December 20, 2007

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    My future husband and I got back together, possibly because of this recipe. I was alone for Thanksgiving and made the whole digs for myself, including this recipe. We had broken up briefly so I could do some soul searching. I invited him over for Thanksgiving left overs. One bite and he knew we had to get back together. This turkey breast comes out of the oven looking like this beautiful jeweled heart. It is moist and flavorful and excellent.

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  • on December 12, 2007

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    Oh Emeril!!! The cranberry glaze was wonderful, the turkey breast was superbly moist, but waaayyyy too salty. I could barely finish my meal. I made gravy from the drippings of the turkey, and I did not season the gravy at all and even it was way too salty. I followed this recipe exactly. Maybe next time I would cut the amount of salt in the brine in half, maybe even less. Sorry Emeril.

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  • on December 09, 2007

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    Absolutely the best. I made a small breast for Thanksgiving when we couldn't make the trip "home". My husband who hates turkey (especially dried out breast meat said that this was the absolute best turkey he had ever eaten. He won't eat turkey any other way now. I added more brown sugar to the brine as well as fresh thyme sprigs and 2 oranges that I sliced. I brined it for 36 hours and then baked it adding a quartered lemon, fresh thyme, rosemary and sage, quartered onions and a whole bulb of garlic to the gavity. I basted it with glaze (using a new paintbrush every 30 mins. during cooking.

    I am making 2 to take "home" for christmas. I will have the brine going and premake the glaze and bake them at mom's house. I used a big Tupperware "cake taker" for the brining vessel.

    Yummo.

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  • on December 03, 2007

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    This chicken came out very moist and juicy, with a slight floral sent that brightened-up the entire meal.

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  • on November 27, 2007

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    Excellent recipe! This turkey is moist and tastes fantastic. The cranberry glaze is so delicious.

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  • on November 24, 2007

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    I was completely underwhelmed by this recipe. Emeril made it look so good on his show that we wanted to try it. I followed the recipe exactly, and while everything turned out the way it was supposed to, it was not as fantastic as most of the reviews made it sound. So many ingredients and expensive ones at that, but I thought for one time a year it would be worth it if it tasted great, but it didn't. It was just okay. I cut down the salt, but still thought it was a bit salty. The glaze did not go over at all. Very fruity and sweet. The Grand Marnier just made it smell very strongly of alcohol. I ended up dumping the rest of it. I now have a whole bottle of Emeril's Essence Seasoning to try and find uses for. Next Thanksgiving we're going back to the basics. A whole turkey so we can put some stuffing in it, roast in an oven roasting bag and make homemade gravy. Rather disappointing overall as my family and I are big fans of Emeril and the Food Network. Have tried several Food Network recipes and am still waiting to be wowed. Will keep trying though.

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  • on November 23, 2007

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    This was a really great turkey, doubled everything for my 12 lb turkey, but it wasn't as amazingly juicy as everyone raved.. the cranberry really did help add succulence to the meat.. a must have for the table.

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  • on November 21, 2007

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    great recipe for beginers

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  • on November 19, 2007

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    Perfect size for my gathering of 6. The sauce was a little too much (the flavor overpowered the turkey but it makes the turkey taste wonderful and it was very juicy because I kept basting it with the sauce while it was cooking.

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