Pechuga de pavo glaseada con arándanos y naranja

Ingredientes

• 1 (3-4 lb) turkey breast, bone-in and skin-on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2 cups fresh cranberries
• 1 cup orange juice
• 1/2 cup honey
• 2 tablespoons orange zest

Preparación

1. 1

   Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the turkey breast.

2. 2

   Prepare Turkey: Pat the turkey breast dry with paper towels. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper to form a herb mixture. Rub this mixture evenly over the entire turkey breast, ensuring it is well coated under the skin as well for maximum flavor.

3. 3

   Roast Turkey: Place the seasoned turkey breast on a roasting pan fitted with a rack. Insert into the preheated oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part.

4. 4

   Make Glaze: While the turkey roasts, prepare the cranberry orange glaze. In a medium saucepan, combine fresh cranberries, orange juice, honey, and orange zest. Bring to a simmer over medium heat, stirring occasionally. Cook for about 10-12 minutes until the cranberries burst and the glaze thickens slightly.

5. 5

   Glaze the Turkey: During the last 15 minutes of roasting, brush the cranberry orange glaze generously over the turkey breast. Repeat glazing every 5 minutes until roasting is complete to build flavorful layers.

6. 6

   Rest and Serve: Remove the turkey breast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and keeps the meat moist. Slice and serve with any leftover cranberry orange glaze on the side.