Another emeals success! This one definitely takes a little longer – thankful that I have a hubby that works earlier hours and could get this in the oven for me.
- 1 (5-to 6-lb) whole bone-in turkey breast
- ⅓ cup whole-grain mustard
- 1 Tbsp dried thyme
- 1 tsp salt,
- 1 tsp pepper
- 1 (14.5-oz) can reduced-sodium chicken broth
- 2 cups dried cranberries
- Grated rind and juice from 1 orange
- Preheat oven to 325°F.
- Place turkey breast on a rack in a roasting pan; loosen skin from turkey.
- Combine mustard, thyme, salt and pepper; rub underneath and over skin of turkey.
- Pour broth in bottom of pan.
- Bake 1½ hours or until a thermometer registers 165°F when inserted in thickest part; shield with foil, if necessary.
- Meanwhile, combine cranberries, orange rind and juice and 1 cup water in a saucepan.
- Bring to a boil; reduce heat, and simmer 20 minutes or until mixture thickens to a syrupy consistency.
- Chill cranberry relish, if desired.
- Serve with sliced turkey.
- Note: Let turkey rest on a platter, covered with foil, up to 45 minutes after baking.
My notes: Our turkey breast took longer to get to 165 degrees than 90 minutes – at least 2 hours…maybe even a little more. So make sure you check with a thermometer. Also – I made my cranberry relish with fresh cranberries (bought them by mistake!). I combined 1 bag of cranberries and 1 orange in a food processor. Then added 2/3C sugar and pulsed to combine.
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