Roast Turkey Breast with Fresh Cranberry Pan Sauce

From the garden

• 1½ cups fresh cranberries, rinsed and picked over · frozen homegrown berries work straight from the freezer
• 1 orange, zested, then juiced
• 2 medium shallots, finely chopped
• 6 sprigs fresh thyme, leaves stripped from 2 sprigs, the rest whole

From the pantry

• 2½ lb boneless turkey breast, skin on, patted dry
• 1 cup chicken stock
• 3 tbsp brown sugar · add another spoonful if the berries are very tart
• 2 tbsp olive oil
• 2 tbsp butter, cold
• 1 tsp Dijon mustard
• salt · to taste
• black pepper · to taste

1. Heat the oven to 375°F. Rub the turkey breast all over with 1 tablespoon of the olive oil, the stripped thyme leaves, the orange zest, and a generous amount of salt and pepper. If the breast has a loose flap, tuck it under and tie with two loops of kitchen string so it roasts evenly.
2. Heat the remaining oil in a large oven-safe skillet over medium-high. Lay the turkey in skin side down and sear 4–5 minutes without moving it, until the skin is deep gold. Turn it skin side up, scatter the whole thyme sprigs around it, and move the skillet to the oven.
3. Roast 45–55 minutes, until a thermometer in the thickest part reads 160°F. Move the turkey to a cutting board and tent loosely with foil; it will climb to 165°F as it rests for 10–15 minutes. Do not skip the rest or the slices will be dry.
4. Set the skillet back over medium heat (the handle is hot). Add the shallots to the drippings and cook 2 minutes until soft. Add the cranberries, orange juice, stock, and brown sugar. Simmer 8–10 minutes, stirring now and then, until most of the berries have burst and the sauce has thickened enough to coat a spoon. Crush a few berries against the pan and fish out the thyme stems.
5. Pull the pan off the heat and stir in the Dijon and the cold butter until glossy. Taste and correct with salt, pepper, or a little more sugar; it should be tart and bright, not jammy.
6. Slice the turkey across the grain about 1/2 inch thick and shingle it on a platter. Spoon the warm cranberry sauce over the top and serve with mashed potatoes or roasted winter squash.