Turkey with notes of cranberry, orange and ginger.
1 cup jellied cranberry sauce
1/4 cup orange juice
2 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tbsp fresh sage or rosemary, chopped
1 bone-in double turkey breast or two single bone-in turkey breasts (about 4 lb.)
2 tbsp butter, softened
1/2 tsp each salt and pepper (approx.)
1/4 cup onion, minced
1/4 cup dry sherry or vermouth
1 tbsp cornstarch
1-1/2 cups chicken broth
Step 1: Preheat oven to 350°F.
Step 2: Combine the cranberry sauce and orange juice in a small saucepan set over medium-high heat. Cook, stirring, until combined. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Step 3: Stir in ginger, garlic and sage. Remove from heat and cool to room temperature.
Step 4: Rub turkey evenly with half the butter and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan and cook for 45 minutes.
Step 5: Baste all over with cranberry mixture. Continue to cook for 60 minutes, basting often with remaining cranberry mixture, or until an instant-read thermometer inserted into the thickest part of the meat registers 170°F. Rest on a rack for 10 minutes before carving.
Step 6: Meanwhile, remove rack from pan and set pan over medium heat. Add the remaining butter and onion and cook for 5 minutes. Stir in sherry and scrape up any cooked on bits. Whisk cornstarch into broth and stir into pan. Boil, stirring, for 2-3 minutes. Taste and add additional salt and pepper as needed. Strain liquid and serve with turkey.