Now I know with the holidays coming up that many of you are getting an early start on planning out your spreads. Let me tell you that cooking turkey breast is your answer to stress free holiday cooking. This recipe is perfect especially if you’re only cooking for a few people, don’t want to cook a whole turkey and end up with tons of leftovers that you have no idea what to do with. Besides the simplicity of this recipe, I really love this cranberry sauce, it’s sweet but tangy and well the obvious reason is that it pairs magnificently with this turkey breast. As far as the turkey breast goes, I’d recommend going with a breast with the skin on for a bit more flavor but skinless works just as well, not to mention it will be a bit healthier. You’ll need about 4 lb of turkey breast, mine came in two pieces, but sometimes you can find a whole piece and it may have the bone in too, which is fine.
Ingredients
Turkey – We want to use just the breast today so no need to buy the whole turkey! Be sure to buy it with the skin on. Cranberries – Fresh or frozen either works just perfectly for this recipe! Apple jelly – To add some nice and simple sweetness and texture to our cranberry sauce. Orange – Just the juice today, this will add some acidity and brightness to our sauce. Spices – We’re just using all spice today, its full of some really great depth of flavor and complexity that will round out our sauce nicely. Cornstarch – This will thicken our sauce up nicely without adding any flavor to our sauce. Herbs – Chopped fresh rosemary and dried thyme. Butter – Unsalted, to brown our turkey in. Onions – White or yellow onions, something that cooks down well. Seasoning – Salt and pepper to taste.
How To Make Roast Turkey Breast with Saucy Cranberry Sauce
Looking To Make Your Turkey Extra Special?
You’re accomplishing two very important things when you create a brine for your turkey. Since it’s a very lean type of meat, especially the breast, this will help it plump up and get extra juicy. No more dry bites of turkey! You’re also getting flavors deep into the actual meat rather than just having them sit on top. If this all sounds very appealing to you then I definitely recommend you check out my Brined Turkey Breast recipe, all that juicy meat will pair perfectly with our tart cranberry sauce.
No Food Processor?
No problem! If you do not have a food processor, just stir everything together in a sauce pan and cook it down for about 5 minutes until the cranberries soften a bit.
Slow Cooker Option
Follow all the steps up to and including step 6, but instead of placing the turkey in a roasting pan, place it in a slow cooker and pour the sauce around it. Cover and cook on low for 4 hours. Check the internal temperature and make sure it’s at 165 F degrees, otherwise cook it longer.
How to Serve
This wonderful recipe will go well with any of your favorite sides! You can try some potato wedges like you see in the photos, or you can check some of these recipes out:
Potatoes au Gratin Baked Potatoes Mashed Potatoes Italian Parmesan Roasted Potatoes
Leftovers
Fridge
Store your turkey in an airtight container for 3-4 days. You can reheat it in the microwave or sliced up on the stovetop. Use a skillet over medium heat. I like to reheat it using a bit of the gravy so that it doesn’t dry out.
Freezer
Your turkey will last 2-3 months in the freezer. I would suggest slicing the turkey and freezing it for an hour on a baking sheet covered with plastic wrap. Transfer the pieces to a large freezer bag or an airtight container. With this method, you can grab a few slices when you need them without everything sticking together. Thaw either in the microwave or at room temperature for 1-2 hours.
Sauce
Cranberry sauce when stored properly can last up to 2 weeks in the fridge, which is why this is perfect for making ahead.
More Related Recipes:
Cranberries and Cream Cheese BreadCranberry Quick BreadCranberry Orange MuffinsCranberry Pork RoastHow to Roast a TurkeySlow Cooker Turkey BreastBacon-Wrapped Turkey BreastBaked Brie with Cranberry Sauce
