If you’re craving turkey but don’t want to roast an entire bird, cooking up turkey breast or two is an ideal alternative. Brine your turkey breasts in a cranberry juice solution before roasting them, finishing with a sweet bourbon glaze.

Yield: Serves 10.



  • 2 cups white cranberry juice
  • 2 cups water
  • 2 tbsp kosher salt
  • 2 tbsp packed dark brown sugar
  • 1 tbsp fancy molasses
  • 1 tsp rosemary, crumbled
  • 1 tsp thyme, crumbled
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly ground pepper
  • 2 cloves garlic, finely chopped
  • 1 bay leaf
  • 6 lb (3 kg) double (whole) boneless turkey breast roast
  • 2 tbsp paprika
  • 2 tbsp packed dark brown sugar
  • 1 tsp chili powder
  • 1 tsp dry mustard
  • 1 tsp garlic paste
  • 1 tsp canola oil
  • 1/4 cup bourbon
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup packed dark brown sugar


  1. To prepare brine, combine cranberry juice, water, salt, brown sugar, molasses, rosemary, thyme, Worcestershire, pepper, garlic and bay leaf in a medium nonreactive saucepan. Bring to a boil over medium heat. Cook, stirring, until salt and brown sugar are dissolved, about 1 minute. Remove from heat; cool completely.
  2. Remove any netting from turkey breast roast and separate into two single breasts; remove skin. Pour brine into an extra-large heavy zip-lock plastic bag. Add turkey breasts and squeeze bag to coat turkey breasts with brine. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for at least 8 hours or up to 16 hours.
  3. Preheat oven to 350°F.
  4. Line a shallow roasting pan with foil and place a rack on top. Remove bag with turkey breasts from refrigerator and let stand for 20 - 30 minutes.
  5. To prepare rub, combine paprika, brown sugar, chili powder, dry mustard, garlic paste and oil. Remove turkey breasts from brine; discard brine. Spread rub evenly over both sides of turkey breasts. Place turkey breasts on rack in prepared pan.
  6. Roast for 1 hour.
  7. Meanwhile, to prepare glaze, combine bourbon, vinegar, honey and 1/4 cup brown sugar, stirring to dissolve brown sugar. Remove pan from oven. Brush turkey breasts with some of the glaze. Continue roasting, basting occasionally with remaining glaze, for 1 - 1 1/4 hours or until a meat thermometer inserted into thickest part of breasts registers 170 - 175°F. Transfer turkey breasts to a platter and cover with foil. Let stand for 10 minutes before carving.
Nutritional analysis per serving:


397 calories, 6.1 g fat, 69.9 g protein, 9.2 g carbohydrate, 0.7 g fibre, 969 mg sodium


ATCO Blue Flame Kitchen used Gourmet Garden Garlic Blend for the garlic paste in this recipe. Look for it in the refrigerator case in the produce section of grocery stores.