Cranberry-Orange Glazed Turkey Breast with Fresh Herbs

Pat turkey breast completely dry with paper towels

Season all over with kosher salt, black pepper, dried thyme, and dried sage

Tie bone-in breast with butcher's twine at 2-inch intervals for even cooking

Place seasoned turkey in vacuum-seal bag or extra-large zip-top bag

Add 3 tbsp butter to the bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 152°F (67°C)

Submerge sealed bag in water bath, ensuring turkey is fully submerged

Cook for 4 h for tender, traditional texture with slight blush

While turkey cooks, make cranberry-orange glaze

In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, cinnamon stick, thyme sprigs, ground cinnamon, and cloves

Bring to a boil over medium-high heat, then reduce to simmer

Cook for 12–15 min, stirring occasionally, until cranberries burst and mixture thickens

Remove cinnamon stick and thyme sprigs

Use immersion blender or regular blender to puree until smooth (or leave chunky if preferred)

Set glaze aside to cool slightly

When turkey cook time is complete, remove from bag and pat completely dry

Reserve bag juices for gravy

Remove twine

Preheat oven to 500°F (260°C)

Place turkey breast skin-side up on a wire rack over a sheet tray

Brush skin generously with melted butter

Roast for 10 min to set and crisp the skin

Remove from oven and brush liberally with cranberry-orange glaze

Return to oven for 2–3 min to caramelize glaze

Watch carefully to prevent burning

Remove from oven and let rest for 10 min

Transfer to cutting board

Slice across the grain into thick medallions

Arrange on serving platter

Drizzle with remaining cranberry-orange glaze

Garnish with fresh cranberries, orange slices, and fresh thyme

Serve immediately