For the BRINE

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½ Cup Kosher Salt

½ Cup Brown Sugar

1 Tsp Ginger Powder

1 Tbsp Pepper Corns

8 Cups Water (1 Cup Warm)

3 Sprigs Thyme

2 Bay Leaves

1 Cup OJ

1 Cup White Wine

4-5 lb Turkey Breast

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For the SAUCE:

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12oz bag of Fresh Cranberries or Frozen will work

1 ½ Cup Water

1 Cup Sugar

1 Tsp Ginger Powder

2 Tsp Orange Zest

¼ Cup OJ

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Seasoning: I used Tonys Creole Seasonings and no salt

1. First important step is to combine Salt, Sugar and 1 Cup of Warm water into a bowl first to dissolves the sugar and salt for an effective brine. Then add all the remaining ingredients into the bowl, cover it, and brine it for at least 24 hours. If you brine for 2 days, the turkey will taste even better.

2. Remove turkey from brine and set in strainer to drain off for 5 minutes and then pat dry with a paper towel to remove moisture. Then using an EVOO as binder coat all sides of the breast and seasoning very generous with Tonys Creole seasoning or your favorite.

3. Cover and then place in the oven at 350 degrees Fahrenheit for 1 hour or until the internal temperature reaches 145. Then drizzle some of the Cranberry glaze on top of the turkey for the last 20 degrees to cook the remaining amount.

4. For the glaze, in a medium stock pot pour in all the glaze ingredients and bring to a boil and then reduce for 20-25 minutes until cranberries start to break open. Remove from heat and using a strainer, remove all the pulp and its ready to glaze on top of the turkey.