Ingredients
>
1/2 cup (1 stick) salted butter, softened
>
2 cloves garlic, minced
>
2 tsp chopped fresh thyme, plus sprigs to garnish
>
4 tsp chopped fresh rosemary, divided, plus sprigs to garnish
>
2 oranges, divided
>
1 (5- to 7 lb) bone-in, skin-on turkey breast, thawed if frozen
>
1 (12 oz) pkg fresh or frozen cranberries
>
1/3 cup honey
>
1 1/2 cups reduced-sodium chicken broth
>
1 tbsp cornstarch
Steps
1
In a medium bowl, combine butter, garlic, thyme, 2 teaspoons rosemary and zest from 1 orange. Season with salt and pepper. Mash with a fork to combine.
2
Center a rack in oven and preheat to 450°F. Pat turkey dry. Season with salt and pepper. Spread herb butter under skin and rub remaining on the outside skin. Place turkey on a rack set in a roasting pan. Roast until skin is golden brown, 35 to 40 minutes.
3
Meanwhile, in a small saucepan, combine cranberries, honey, remaining 2 teaspoons rosemary, salt and pepper. Zest remaining orange and juice both oranges into saucepan. Bring cranberry mixture to a boil, then reduce to a simmer. Simmer until cranberries have popped and become soft, stirring occasionally, 5 minutes. Strain through a fine-mesh sieve placed over a bowl. Using a spatula, push the pulp through the sieve into the bowl, leaving skins and seeds behind. Set aside.
4
Reduce oven temperature to 350°F. Add broth to roasting pan, then brush turkey with half of cranberry glaze. Continue to roast until internal temperature of thickest part of breast reads 165°F, 60 to 90 minutes.
5
Transfer turkey breast to a cutting board and tent with foil. Rest for 30 minutes. Carefully pour pan juices into a fat separator or strainer, about 1 cup. Add remaining half of glaze back to saucepan along with pan juices. Bring to a boil, then reduce to a simmer, skimming fat if necessary. Combine cornstarch and 1 tablespoon water. Pour and whisk into gravy. Simmer until slightly thickened.
6
Slice turkey and transfer to a platter. Garnish with rosemary and thyme sprigs. Serve with gravy.
