[Kitchen Witch]

Turkey Breast with Cranberry Orange Glaze

Ingredients:
2-4 lbs. boneless turkey breast
Butcher?s twine

Brine:
1 gallon cool water
1/2 cup kosher salt
1/2 cup brown sugar
2 cinnamon sticks
1 cup apple cider vinegar
1/2 orange, juice squeezed into water and 1/2 orange added
1 tbs. peppercorns
1 tbs. whole allspice
1 tbs. whole cloves
3 cloves garlic, smashed

Cranberry Orange Glaze:
16 oz. can whole cranberry sauce
1/2 cup orange marmalade
1/2 tsp. ground cloves
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tsp. crushed red pepper
1 1/2 tsp. salt
Fresh ground pepper ?

Directions: Combine brine ingredients in a large pot and stir to blend. Add turkey breast to brine for 4-6 hours. Shortly before removing turkey from brine, combine the ingredients of the glaze in a small saucepan, gently heat to melt the ingredients. Remove from heat and reserve 1 cup for serving. Remove turkey from brine, discard brine and pat turkey dry. Brush the turkey breast with the glaze, roll and tie into a bundle. Brush turkey again. Cook on High for 2 1/2-3 hours, until thermometer reads 180ºF. Remove, let rest for 5-10 minutes before removing twine, slice into 1/4-1/2" slices and serve with reserved glaze. Yield: 4-8 servings.