Cranberry Glazed Breast of Turkey
Show: The Essence of Emeril
Episode: Happy Thanksgiving
Rate This RecipeRead users' reviews (91)
- Recipe categories: Fruit, Cranberry, Poultry, Turkey,
- recipe
- ratings & reviews(91)
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Average Rating:
Total Reviews: 91
Showing 71-80 of 91
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By angelfdeath93_3...
Los Angeles, CA
on November 24, 2005
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so so good.
By operasinger9520...
East Elmhurst, NY
on November 24, 2005
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Glaze tastes amazing on the turkey as well as a side dish. We used ours for cranberry sauce
By kradebaugh_4317074
Knoxville, TN
on November 21, 2005
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This is absolutely the best turkey recipe I've ever used. I made it last year and my family litterally oohed and aahed over it. It has become the new way we do turkey in our house! It's very easy to adapt to a larger full-size turkey as well! The cranberry glaze is so wonderful you could just eat it by the spoon full!! Thanks for the great recipe Emeril.
By tztztztz
Mesa, AZ
on May 17, 2005
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It didn't look like a glaze, it looked like cranberry applesauce on it so it wasn't as pretty as Emeril's. It was just okay - not great.
By rahenriquez_1743912
Panama, Rep. of...
on March 07, 2005
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My guests spent the whole night praising the turkey. Fabulous. First time I ever try such a tasty bird. Plan to use this recipe more often.
By lachidaone_1712672
salt lake city, UT
on January 04, 2005
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I loved the flavor the brine gave the turkey even the glaze when you put it back in the oven. But to use the glaze like gravy, I didn't like it. It's not too sweet, but I don't like sweet, so it might be better for someone who's into that.
By RachelEsq.
Mystic, CT
on January 03, 2005
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Made this for Christmas dinner - even though I forgot to brine it in time for dinner, my cousin said it was the best turkey he'd ever had. Everyone was amazed by the sauce and asked for the recipe. Can't wait to try it again - this time I'll remember to brine!
By theparkerplace_...
Clackamas, OR
on December 27, 2004
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After cooking turkey breasts for years, I tried something different. This recipe was the best and my guests all confirmed this by eating the "whole thing". From now on, I will be using this recipe!
By g4bryan
Chattanooga, TN
on December 23, 2004
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A bit salty cut the salt in the brine and this is a 10 star
By dunplace_1590377
Camden, TN
on December 02, 2004
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Very easy to do. Saw it on TV one day and made it for my family on Thanksgiving. Everyone loved it. We usually roast a whole bird and end up throwing out most of the dark meat so this worked out great. Love that glaze!