Roast Turkey Breast with Saucy Cranberry Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs
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Servings
6
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Calories
604 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roast Turkey Breast with Saucy Cranberry Sauce
Description
Roast Turkey Breast with Saucy Cranberry Sauce is prepared by browning a seasoned turkey breast in butter before transferring it to a roasting pan. The cranberry sauce is made by pureeing most of the cranberries with orange juice, apple jelly, five-spice powder, and cornstarch, then cooking it with sautéed onions until it thickens. Remaining whole cranberries are stirred in for texture. The sauce is poured around the turkey before roasting to keep the meat golden and moist.
The turkey develops a crisp golden skin and tender, juicy meat through roasting. The sauce combines the tartness of cranberries with citrus brightness and warm spice notes from the five-spice powder, creating a savory-sweet balance. The texture contrasts between pureed smoothness and whole cranberries.
This dish suits a holiday meal or special dinner centerpiece. It can be accompanied by traditional side dishes. The cranberry sauce adds a vibrant color and flavor contrast to the turkey.
A slow cooker alternative involves cooking the turkey and sauce on low for several hours until the internal temperature reaches 165°F. Without a food processor, the sauce ingredients can be simmered together to soften cranberries.
Ingredients
- 3 cups cranberries fresh or frozen
- 1 cup orange juice
- 1 cup apple jelly
- ½ teaspoon five-spice powder
- 3 tablespoon cornstarch
- 4 pound turkey breast with skin
- 1 tablespoon rosemary chopped, fresh
- ½ teaspoon thyme dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 tablespoon butter unsalted
- 2 medium onion chopped
Instructions
- Preheat oven to 375℉.
- * In a food processor add 2 cups of the cranberries, orange juice, apple jelly, five spice and cornstarch. Pulse a few times until smooth. Set aside.
- Season the turkey breast with the rosemary, thyme, salt and pepper generously.
- In a large skillet melt 2 tbsp of the butter. Add the turkey breast and brown on both sides until golden. Place the turkey in a roasting pan that's big enough for the breast. I used a 5 qt Dutch Oven.
- In the same skillet melt the remaining 2 tbsp of the butter. Add the onion and cook for about 5 minutes until it starts to brown and becomes soft and translucent. Season the onion with salt and pepper.
- Add the cranberry mixture to the skillet and bring to a boil, stirring occasionally. Remove from heat and stir in the remaining 1 cup of cranberries.
- Pour the cranberry sauce around the turkey breast, you can pour over the turkey breast too, but I like the turkey breasts to be nice and golden when done.
- Place the roasting pan in the oven and bake for about 1½ or until the internal temperature of the turkey breast is at 165℉.
- Remove the roasting pan from the oven, cover with aluminum foil and let it rest for 15 minutes before slicing the turkey.
- Serve with sweet potato casserole, green been casserole, mashed potatoes or roasted potatoes.
Notes
- You can cook this turkey breast in a slow cooker by placing the browned turkey and sauce inside, then cooking on low for about 4 hours until the internal temperature reaches 165°F.
- Use a 9x13 roasting pan if a Dutch oven is unavailable for roasting the turkey.
- Five-spice powder typically contains cloves, cinnamon, star anise, peppercorns, and fennel seed and is available pre-mixed in stores.
- If no food processor is available, cook the cranberry sauce ingredients together in a saucepan until cranberries soften, stirring occasionally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 66g | 132% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 184mg | 61% |
| Sodium | 839mg | 35% |
| Potassium | 954mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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