Cranberry-Glazed Turkey Breasts
 
Makes 2 servings
Ingredients
  • 6 cups water
  • 3 cloves garlic, smashed
  • 2 tablespoons sliced fresh ginger
  • 2 tablespoons light brown sugar
  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 tablespoon black peppercorns
  • ¼ teaspoon crushed red pepper
  • 3 black tea bags*
  • 2 (3-pound) skin-on boneless turkey breasts
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • ¼ cup red wine
  • 1 (8-ounce) can jellied cranberry sauce
  • 1 tablespoon olive oil
  • ½ teaspoon ground black pepper
  • Garnish: fresh cranberries, fresh rosemary
Instructions
  1. In a large saucepan, bring 6 cups water, smashed garlic, ginger, brown sugar, 2 tablespoons salt, black peppercorns, and red pepper to a boil over medium-high heat. Remove from heat. Add tea bags. Let cool completely.
  2. Submerge turkey breasts in cooled brine. Cover and refrigerate overnight.
  3. Preheat oven to 375°.
  4. In a small saucepan, melt butter over medium heat. Add shallot and minced garlic; cook, stirring occasionally, until softened and fragrant, 3 to 5 minutes. Stir in red wine and cranberry sauce. Bring to a boil. Reduce to a simmer; cook, stirring frequently, until thickened and reduced to about 1 cup, 10 to 15 minutes. Let cool completely.
  5. Remove turkey from brine and pat dry. Rub turkey evenly with olive oil and sprinkle with remaining 1 teaspoon salt and ground black pepper. Place in a 13×9-inch baking dish. Spoon cranberry sauce mixture over turkey breasts.
  6. Bake until an instant-read thermometer inserted into the thickest portion registers 165°, 45 to 50 minutes. Garnish with cranberries and rosemary, if desired.
Notes
*We used Luzianne Tea.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-glazed-turkey-breasts/