1 (5 to 6 pound) bone-in turkey breast
2 tablespoons olive oil or melted butter
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
paprika
Salt and pepper, to taste
granulated garlic and onion powder (for sprinkling)

Stuffing:

3 cups fresh cranberries
1 cup chopped celery
1 cup diced onion
1/2 cup sugar
1/4 cup orange juice
1 tablespoon grated orange zest

Preheat oven to 325°F.

Place the turkey breast on a roasting rack in a shallow pan. Brush with olive oil or melted butter and sprinkle with thyme, rosemary, sage, salt, and pepper. Sprinkle the turkey lightly with granulated garlic, onion powder and paprika. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F.

Meanwhile, prepare the stuffing: In a medium saucepan over medium heat, combine cranberries, celery, onion, sugar, orange juice, and orange zest. Cook, stirring occasionally, until the cranberries have popped and the mixture has thickened slightly (about 15 minutes). Remove from heat and let cool.

Once the turkey breast is cooked through, remove it from the oven and allow to rest for 10-15 minutes before carving. Serve with cranberry stuffing on the side or use some of the stuffing to fill the cavity of the carved turkey breast.

Submitted by: Belle