Chipotle and Orange Glazed Turkey Breast

5 from 1 vote

Chipotle and Orange Glazed Turkey Breast

Cooking the breast separate from the legs and thighs means that you can optimize cooking for the delicate white meat with tender and juicy results. A dry brine helps to produce crispy skin and a well seasoned bird. This is also ideal for smaller gatherings. Here, the turkey is seasoned with southwestern influenced spices. I like to serve this with jalapeño cranberry salsa.

Course Main Course

Cuisine American, Latin American, Mexican

Keyword american, Christmas, dairy-free, dinner, egg-free, holiday, Latin American, lunch, main, mexican, nightshade-free, nut-free, thanksgiving, turkey

Prep Time 30

Cook Time 2

brining time 1

Total Time 1 3

Servings

Calories 348kcal

Author Jenny Ross

Ingredients

1 whole bone-in skin-on turkey breast (about 4 to 6 pounds), patted dry
salt as needed (4.5g/lb of turkey)
generous pinch baking soda optional, helps with browning

Sauce Base

1 cup onion roughly chopped, 1 small yellow onion
1/2 cup carrot peeled and roughly chopped, 1 medium carrot
1/2 cup celery roughly chopped, 1 celery rib
1 garlic clove peeled and smashed
2 bay leaves
2 cups chicken stock

Spice Butter

1/2 cup butter softened, or butter flavored coconut oil, semi solid for dairy-free
4 cloves garlic minced
1/2 teaspoon paprika optional, omit for nightshade-free
1/2 teaspoon coriander ground
1/2 teaspoon cumin ground
1/4 teaspoon black pepper fresh ground

Glaze

4 garlic cloves minced
2 tablespoons chipotle in adobo omit for nightshade-free
1/4 cup tablespoons keto-friendly maple syrup or 1/2 cup coconut aminos
3 tablespoons lime juice
8 drops orange oil
salt and pepper to taste

Get Recipe Ingredients

Instructions

Trim the neck of the turkey and reserve for gravy making. Dry brine the turkey by salting the top and bottom of the turkey breast with 1% salt by weight (this works out to about 4.5 grams salt for every pound of turkey). Rub the baking soda over the surface of the skin. Place salted breast, uncovered in the refrigerator overnight (this allows the skin to dry out, producing more crisp skin).
Preheat the oven to 275ºF and line a rimmed baking sheet with foil. Add the sauce base ingredients, spreading them evenly across the pan and set aside.
Carefully separate the skin from the turkey breast using your hands, making sure not to tear the skin. Combine the spice butter ingredients and stir until smooth. Spread this mixture all over the breast meat under the skin.
Roast turkey until an instant-read thermometer inserted into the center of a breast piece registers 150°F, 2 to 3 hours total. Remove the turkey from the oven and let rest for 20 minutes.
While the turkey rests, prepare the glaze. Pour the vegetables and juices from under the bird through a fine mesh strainer, pressing to extract as much liquid as possible (discard solids), and combine with all the remaining glaze ingredients in a small pan. Cook until reduced by half and thickened slightly.
Turn the oven up to 450ºF and keep the turkey on the same roasting pan. Just before serving, brush with a quarter of the glaze and bake at 450ºF for about 5 minutes. Brush a second quarter of the glaze and bake for another 5-7 minutes, or until golden and the skin is crispy. Let rest 10 minutes and slice before serving. Collect any pan drippings and mix with the remaining half of the glaze, serve with the turkey.

Notes

Protein:Energy Ratio: 2.94

Nutrition