Cranberry Orange Glazed Turkey Breast recipe

Steam curls up from the valve and your stomach starts talking back. You spot that sealing ring snug in place and the valve holding steady. It's just about time to enjoy some seriously good eats.

The scent of the cranberry orange glaze starts to fill your kitchen. You get this warm feeling that something good's gonna come right outta your cooker. It's funny how a little hiss from the valve can feel like a dinner bell.

Once the pressure build hits and that timer's ticking down, you kinda just wanna kick back. But nah, you peek through the glass for a little tease. You know that juicy turkey with that sweet tangy glaze is waiting for you, and it's gonna be worth the wait.

Why Your Cooker Beats Every Other Pot

• Pressure cooks way faster than your regular oven or stove. You save loads of time without skimping on taste.
• The sealed environment locks in all those juicy flavors and keeps your turkey tender as heck.
• You don't gotta babysit it the whole time. Just seal the lid, set it, and relax until you hear that valve hiss.
• It's super easy to do the quick release when you're in a hurry, or slow release if you want that extra tenderness.
• The sealing ring works like a charm keeping all steam trapped, so no weird dry spots on your bird.
• You get that perfect balance of moisture and caramelization without drying out your meat.
• Cleanup's a breeze because everything cooks in one pot, so fewer dishes to worry about.

For more tips on pressure cooking, check out our Stuffed Pepper Soup recipe that also uses the magic of sealed cooking for great flavor retention.

Learn about the importance of the sealing ring from Slow Cooker Garlic Butter Beef Bites & Potatoes which shares insights on sealed cooking for moisture lock-in.

The Complete Shopping Rundown

• 1 ½ teaspoons kosher salt
• One 11-pound turkey cut into 6 pieces (you can find these pre-cut or ask your butcher to help)
• 2 tablespoons extra-virgin olive oil - gives a nice sear and flavor
• ¾ teaspoon freshly ground black pepper for that little spicy kick
• Cranberry-Orange Glaze ingredients:
  • ½ cup frozen orange juice concentrate, thawed
  • ½ cup frozen cranberry juice cocktail concentrate, thawed
  • ¼ cup orange marmalade
  • 1 ¼ teaspoons chopped fresh rosemary for a fresh herby note
  • 1 tablespoon butter to round out the glaze
  • ¼ teaspoon kosher salt and ⅛ teaspoon freshly ground black pepper to season the glaze
• 1 cup low-sodium chicken broth (good for moistening the turkey and serving)
• Assorted fresh herb sprigs, orange wedges, and whole cranberries for garnish to make it look fancy but also taste fresh

Make sure you grab fresh herbs if you can. They bring a nice pop to the glaze and final plate. And don't skip the broth since it's a nice touch when serving.

Don't forget to read about herbs and seasoning in our Roasted Rack of Lamb recipe; their use can really elevate your dishes.

The Exact Process From Start to Finish

• First, season your turkey pieces with that kosher salt and black pepper. Don't rush this 'cause a good seasoning sets the stage.
• Next, heat the extra-virgin olive oil in your large, oven-proof skillet over medium-high. You want this hot to get a beautiful sear.
• Carefully place the turkey pieces in and sear 'em till they're golden brown all over. This usually takes about 8 to 10 minutes. You gotta watch so they don't burn.
• Once seared, take the skillet over to your preheated oven set at 375°F. Roast the turkey for 45 minutes or until that thermometer hits 165°F in the thickest part.
• When there's just about 15 minutes left, pull out the skillet and start brushing the Cranberry-Orange Glaze over your turkey. It's gonna sticky-glaze up real good.
• Pop it back in the oven for that last bit of roasting. Keep an eye on it so it doesn't get too dark.
• Once done, pull your turkey out and let it rest for at least 10 minutes covered lightly. This resting keeps the juices locked in.
• Time to serve! Place those tender turkey pieces on your platter. Garnish with fresh herbs, orange wedges, and whole cranberries. Spoon some warm chicken broth over or beside it for an extra cozy touch.

For detailed sear and roast techniques, explore our Roasted Rack of Lamb guide which also highlights the importance of resting meat.

Check quick release tips in the Stuffed Pepper Soup post to understand pressure variations and timing.

Quick Tricks That Save Your Time

• Use frozen juice concentrates already thawed-they work real good for glaze without stirring around fresh juices.
• Pre-cut turkey pieces make prep way quicker, so you don't gotta wrestle with a big bird.
• While your turkey's roasting, prep herbs and garnishes to save time later.
• If you're tight on time, try quick release on your pressure cooker instead of slow release to speed things up.
• Brush the glaze twice during the last 15 minutes for extra sticky, tasty coverage without adding much extra time.

If you're in a hurry, quick release techniques similar to those shared in our Stuffed Pepper Soup can be very helpful.

What It Tastes Like Fresh From the Pot

When you cut into your turkey fresh outta the cooker, you notice the juicy goodness right away. The meat's tender, like it just falls apart with a fork but still has that nice bite you want.

The cranberry and orange glaze gives it this bright, sweet tang that's not overpowering. That little pop of fresh rosemary sneaks in there too, making every bite kinda festive and cozy.

What really gets you is the combo of warm citrus and tart berries with the savory turkey. It hits your taste buds in a way that's both comforting and exciting. No wonder you'll wanna make this again and again.

Compare this to the savory comfort of dishes like Slow Cooker Garlic Butter Beef Bites & Potatoes, where hearty flavors warmly embrace you in each bite.

Making It Last All Week Long

• Wrap leftover turkey tightly in foil or airtight containers and store in the fridge up to 4 days. Keeps it moist and ready for quick reheats.
• If you wanna stretch it longer, slice the turkey and freeze in meal-sized portions. Just thaw overnight in the fridge before reheating.
• You can make little turkey sandwiches or salads with the leftovers. Adding a dash of extra cranberry-orange glaze during reheats freshens it up real nice.

For best reheating practices, see our tips in Slow Cooker Garlic Butter Beef Bites & Potatoes that keep meat juicy and fresh.

Everything Else You Wondered About

• Q: Can I use a whole turkey instead of cut pieces?
  A: Whole turkeys take longer to cook and might not fit well. Sliced pieces cook evenly and way quicker, perfect for your pressure cooker.
• Q: What's the difference between quick release and slow release?
  A: Quick release releases steam fast which is great if you're in a rush. Slow release lets pressure drop by itself, making meat more tender.
• Q: My glaze thickened too much; what now?
  A: Just add a splash of water or extra juice concentrates and stir gently while warming to loosen it up.
• Q: Can I swap fresh herbs for dried?
  A: You can, but fresh herbs give you that fresh pop. Use about half the amount if you use dried since they're stronger.
• Q: How important is the sealing ring?
  A: Super important. It keeps the steam inside so pressure can build properly. Make sure it's clean and in good shape.
• Q: Can I add veggies with the turkey?
  A: Sure! Just add quick-cooking veggies near the end or on a rack above the turkey so nothing gets mushy.

For more insights on pressure cooking and the sealing ring importance, read our Stuffed Pepper Soup post for helpful tips.