Roasted Turkey Breast with Cranberry Sauce

Instructions

1. Step 1

   Preheat the oven to 190°C. Set a wire rack inside a roasting pan.

   Cookware: oven, roasting pan, wire rack

2. Step 2

   Combine the olive oil, garlic, thyme, salt, and black pepper in a mixing bowl.

   Ingredients used: 2.0 gr Black Pepper, 9.0 gr Garlic, 30.0 ml Olive Oil, 12.0 gr Salt, 5.0 gr Thyme

   Cookware: mixing bowl, spoon

3. Step 3

   Pat the turkey breast dry, place it skin-side up on the rack, and coat it evenly with the herb mixture.

   Ingredients used: 1500.0 gr Turkey Breast

   Cookware: roasting pan, wire rack

4. Step 4

   Roast until the thickest part of the turkey breast reaches 74°C, about 60 to 75 minutes.

   Timer: 60 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

5. Step 5

   While the turkey roasts, zest and juice the oranges. Combine the cranberries, sugar, orange zest, orange juice, and water in a saucepan and bring to a simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 340.0 gr Cranberry, 150.0 gr Granulated Sugar, 2.0 piece Orange, 120.0 ml Water

   Cookware: citrus juicer, saucepan, spoon, zester

6. Step 6

   Reduce to low heat and simmer, stirring occasionally, until most cranberries burst and the sauce lightly thickens. Remove from the heat and let cool.

   Timer: 12 min (fixed)

   Cookware: saucepan, spoon

7. Step 7

   Transfer the cooked turkey to a cutting board and rest it loosely covered for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: cutting board

8. Step 8

   Slice the turkey across the grain and serve with the cranberry sauce.

   Cookware: Carving Knife, cutting board