Cranberry Glazed Breast of Turkey

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Happy Thanksgiving

Rated 5 stars out of 5
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  • Read 89 Reviews
Total Time:
14 hr 35 min
Prep
20 min
Inactive
12 hr 15 min
Cook
2 hr 0 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

Brine:

Turkey:

  • 1 (6-pound) whole turkey breast
  • 1 tablespoon vegetable oil
  • 1 tablespoon Essence, recipe follows

Glaze:

  • 1 (12-ounce) bag fresh cranberries
  • 1/3 cup chopped ginger
  • 2 teaspoons orange zest
  • 1 cup sugar
  • 1/4 cup orange juice
  • 1 1/4 cups water
  • 1/4 cup orange-flavored liqueur (recommended: Grand Marnier

Directions

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.

While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a bit of water.)

Preheat the oven to 375 degrees F.

Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence.

Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15 minutes before carving.

Carve into thin slices. Serve with the remaining glaze passed at the table.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Newest Ratings and Reviews

Read all 89 reviews

  • on December 16, 2009

    Flag

    Did the complete Emeril "Happy Thanksgiving" dinner including the wild rice cornbread dressing and pumpkin creme brulee. Fabulous!!!! The turkey was the best white meat turkey ever, moist and done to perfection. That is what should be said about the entire meal, Fabulous. THANK YOU EMERIL!!!!

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  • on November 30, 2009

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    This was my first attempt at cooking any kind of bone-in turkey, and it was a total success. The brine made the breast so flavorful, and everyone loved the glaze. My husband has even suggested that we heat up the (very little leftover glaze and put it over vanilla ice cream. :-

    All around, a great, stress-free Thanksgiving bird! Can't recommend this recipe highly enough!

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  • on November 29, 2009

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    Having tried this recipe, I'll probably never again buy a whole turkey, but rather just the turkey breast...as 90% of my dinner guest prefer white meat, and the other 10% don't care. Brining the turkey assures that the white meat is juicy and favorful. I was not the least bit disappointed with this recipe. It is EXCELLENT. I had some glaze left over, so I'll be buying another turkey breast while they're on special and using it...Can't see wasting the Grand Marnier in the glaze...lol. Happy Holidays, everyone.

    people found this review Helpful.
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