Orange-Braised Turkey with Ginger and Sun-Dried Cranberries

By akselden

Ingredients

• 1 3-lb. boneless breast of turkey, with skin on
• Salt and freshly ground black pepper
• 2 tbsp. minced ginger
• 2 large garlic Cloves,minced
• 1 jalapeno, seeded and minced
• 1 tsp. chopped fresh thyme
• 1 tsp. ground allspice
• 5 tbsp. softened butter
• 1 tbsp. corn oil
• 1/4 cup dark rum
• 2 cups orange juice
• 1 bay leaf
• 1 cup sun-dried cranberries
• Zest of 1 large orange

Preparation

Step 1

1. Heat oven to 3250 F.
2. Lay turkey breast skin-side down on work surface and season with salt and pepper. Combine half the ginger and half the garlic with the thyme, allspice and 3 tablespoons soft butter and mix well.
3. Spread the paste over the turkey. Roll up into a roast and tie with butcher's twine. Rub with 1 tablespoon of butter and season well with salt and pepper.
4. Heat remaining butter with the oil in a Dutch oven or heavy skillet and . briefly saute the remaining ginger and garlic. Lay the turkey in the pan, then add the rum, orange juice, bay leaf and sun-dried cranberries.
5. Heat to a simmer, then cover (or transfer to a casserole) and place in oven. Bake 1/4 to 1/2 hours, until a meat thermometer registers 170° F (the turkey will continue to cook in its juices outside the oven).
6. Let the turkey stand, covered, for 15 minutes. Remove from pan, add orange zest to the pan liquid, place over high heat and cook until reduced by half. Season with salt and pepper to taste. Slice turkey and serve with a little sauce spooned over each portion.