Dutch Oven Turkey Breast with Cranberry Orange Glaze

Making Thanksgiving dinner for just a few people? Make a turkey breast!

This is my recipe for a simple Thanksgiving-inspired Dutch oven turkey breast with easy cranberry orange glaze.

It has dynamite flavor, is super juicy and makes enough for 6 people.

Serve with a few delicious Thanksgiving sides, and you've got a fabulous dinner party.

How to make Dutch Oven Turkey Breast with Cranberry Orange Glaze

Featured Ingredients

For the cranberry orange glaze:

• Cranberries. They can be fresh or frozen.
• Orange. You'll use the zest and the juice.
• Sugar. To take the edge off the cranberry tartness.

For the Dutch oven turkey breast:

• Turkey breast. A 2-3 pound boneless skinless breast.
• Fresh herbs. Rosemary and thyme!

Equipment Needed

• A stove and an oven.
• A cutting board and chef's knife.
• Measuring cups and spoons, unless you want to wing it.
• A medium saucepan to make the cranberry glaze.
• A spoon for stirring and slathering glaze.
• A Dutch oven for the turkey.
• Tongs for turning the bird.
• An instant-read thermometer.
• Plates and forks for serving.

Step-by-Step Instructions

1. Preheat the oven to 375 degrees.
2. Place the cranberries, orange zest and juice, sugar and salt in a medium saucepan.
3. Bring to a simmer for 10-15 minutes, stirring frequently, until the cranberries burst, adding a bit of water if the mixture gets too dry.
4. Use the back of a fork to smash the cranberries into a slightly chunky sauce. Set aside.
5. Heat the oil to medium-high in a Dutch oven.
6. Season the turkey breast with the salt and black pepper.
7. Place it in the hot oil and sear on 3-4 minutes per side or until golden brown and crispy.
8. Spoon and spread half of the cranberry sauce over the turkey breast.
9. Tuck the rosemary and/or thyme around the sides of the turkey breast.
10. Place the lid on the Dutch oven and transfer to the oven. Roast 15 minutes.
11. Spread and spoon the remaining cranberry sauce on the turkey breast.
12. Place the turkey breast back in the oven without the lid on and roast another 10-15 minutes or until the internal temperature reaches 160 degrees F.
13. Remove from the oven and let sit 10 minutes. Transfer to a cutting board and slice.
14. Serve the turkey breast slices on a platter.
15. Spoon the cranberry sauce from the bottom of the Dutch oven over top of the turkey breast.
16. Discard the rosemary and/or thyme sprigs.

Turkey Cooking Tips

• Season the bird generously with salt and black pepper on all sides.
• Get the Dutch oven nice and hot before adding the turkey breast to it.
  • This will keep the turkey from sticking to the pan and allow the exterior to get a nicely browned crust.
• Be sure to use an instant-read thermometer to determine the doneness of the turkey.
  • Insert the instant-read thermometer into the thickest part of the turkey breast and cook until it reaches 160 degrees F.
  • Once removed from the oven, the turkey breast will carryover cook about 5 degrees F, reaching 165 degrees F by the time it is served.
• For the juciest product, let the turkey breast sit 10 minutes before slicing.
  • This allows time for the juices to redistribute (so they don't end up all over the cutting board).
• Slice the breast against the grain rather than with the grain (you can see the striations of the meat - slice against those, not with them).
• Serve the meat with the pan juices.
  • That means whatever is left at the bottom of the Dutch oven after the bird is cooked gets spooned onto the meat.
  • This is FLAVOR and moisture. YUM!

The best Thanksgiving sides:

• Butternut Squash Mac and Cheese
• Maple Cinnamon Mashed Sweet Potatoes
• The Ultimate Autumn Salad
• Balsamic Green Beans with Bacon
• Roasted Delicata Squash with Walnut Crumble
• Rustic Yukon Gold Mashed Potatoes
• Butternut Squash Apple Soup
• Maple Mustard Brussels Sprouts

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