Creole Style Turkey with Cranberry Glaze
Creole Style Turkey with Cranberry Glaze
Ingredients
For the Turkey Brine
- 8 cups water
- 1 cup dry white wine
- 1/4 cup kosher salt
- 1 tablespoon black pepper, freshly ground
- 1/4 cup light brown sugar, packed
- 3 bay leaves
- 1 tablespoon dried thyme
- 2 1/2 pounds turkey breast, bone-in, skin-on
For the Turkey Roasting
- 2 tablespoons Creole seasoning
- 3 fresh thyme sprigs
- 1 tablespoon olive oil
For the Cranberry Glaze
- 12 ounces fresh cranberries
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/2 teaspoon ground ginger
Instructions
- 1
Prepare the brine: In a large bowl or container, combine 8 cups of water, dry white wine, kosher salt, black pepper, light brown sugar, bay leaves, and dried thyme. Whisk until the salt and sugar are dissolved.
⏱️ 5 min
- 2
Submerge the turkey breast in the brine, ensuring it is fully covered. Cover the bowl and refrigerate for 24 hours.
- 3
After 24 hours, remove the turkey breast from the brine and pat it thoroughly dry with paper towels. Discard the brine. Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 4
Place the dried turkey breast in a baking dish. Drizzle olive oil over the turkey, then generously rub the Creole seasoning all over the breast. Tuck the fresh thyme sprigs under the skin of the turkey.
⏱️ 5 min
- 5
Cover the baking dish tightly with aluminum foil. Roast in the preheated oven for 90 minutes.
⏱️ 90 min•🌡️ 325
- 6
While the turkey roasts, prepare the cranberry glaze: In a small saucepan, combine fresh cranberries, 1/2 cup of water, orange juice, granulated sugar, orange zest, and ground ginger. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until the cranberries burst and soften.
⏱️ 20 min
- 7
Strain the cooked cranberry mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids with a spoon or spatula to extract all the liquid. Discard the solids. Set the smooth cranberry glaze aside.
⏱️ 5 min
- 8
Once the turkey is cooked, remove it from the oven and uncover. Let the turkey rest in the baking dish for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min
- 9
Slice the turkey breast against the grain into thick pieces. Arrange on a serving platter and generously drizzle with the prepared cranberry glaze before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creole Style Turkey with Cranberry Glaze
Ingredients
For the Turkey Brine
- 8 cups water
- 1 cup dry white wine
- 1/4 cup kosher salt
- 1 tablespoon black pepper, freshly ground
- 1/4 cup light brown sugar, packed
- 3 bay leaves
- 1 tablespoon dried thyme
- 2 1/2 pounds turkey breast, bone-in, skin-on
For the Turkey Roasting
- 2 tablespoons Creole seasoning
- 3 fresh thyme sprigs
- 1 tablespoon olive oil
For the Cranberry Glaze
- 12 ounces fresh cranberries
- 1/2 cup water
- 1/2 cup orange juice
- 1/2 cup granulated sugar
- 1 teaspoon orange zest
- 1/2 teaspoon ground ginger
Instructions
- 1
Prepare the brine: In a large bowl or container, combine 8 cups of water, dry white wine, kosher salt, black pepper, light brown sugar, bay leaves, and dried thyme. Whisk until the salt and sugar are dissolved.
⏱️ 5 min - 2
Submerge the turkey breast in the brine, ensuring it is fully covered. Cover the bowl and refrigerate for 24 hours.
- 3
After 24 hours, remove the turkey breast from the brine and pat it thoroughly dry with paper towels. Discard the brine. Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 4
Place the dried turkey breast in a baking dish. Drizzle olive oil over the turkey, then generously rub the Creole seasoning all over the breast. Tuck the fresh thyme sprigs under the skin of the turkey.
⏱️ 5 min - 5
Cover the baking dish tightly with aluminum foil. Roast in the preheated oven for 90 minutes.
⏱️ 90 min•🌡️ 325 - 6
While the turkey roasts, prepare the cranberry glaze: In a small saucepan, combine fresh cranberries, 1/2 cup of water, orange juice, granulated sugar, orange zest, and ground ginger. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring occasionally, until the cranberries burst and soften.
⏱️ 20 min - 7
Strain the cooked cranberry mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids with a spoon or spatula to extract all the liquid. Discard the solids. Set the smooth cranberry glaze aside.
⏱️ 5 min - 8
Once the turkey is cooked, remove it from the oven and uncover. Let the turkey rest in the baking dish for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist result.
⏱️ 10 min - 9
Slice the turkey breast against the grain into thick pieces. Arrange on a serving platter and generously drizzle with the prepared cranberry glaze before serving.
⏱️ 5 min