New American cuisine

Medium

Roast Turkey Breast with Cranberry Sauce and Baked Carrots

Name: Roast Turkey Breast with Cranberry Sauce and Baked Carrots
Prep time: 30 min
Cook time: 1 hr
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: New American
Ingredients: 6 lb. Turkey Breast; 0.5 oz. Thyme; 0.8 oz. Rosemary; 2 tbsp. Olive Oil; 1 tbsp. Salt; 1 tsp. Black Pepper; 1 tbsp. Olive Oil (for pan frying); 1 medium Onion; 9 oz. Cranberry; 1 cup Orange Juice, Fresh Squeezed (2 - 4 Medium Oranges); 0.7 oz. Brown Sugar; 1 tsp. Five-Spice Powder; 2 tsp. Cornstarch; 1 cup Water; 15 Medium Carrots; 1 tbsp. Olive Oil; 1 tsp. Salt; 1/2 tsp. Black Pepper; 1 tsp. Garlic Powder; 1 tsp. Thyme, Fresh; 1 tsp. Oregano, Dried; 1½ tsp. Basil, Fresh; 1 tsp. Parsley, Fresh

Chef Bao Qiu

RATING LIKE SAVE PRINT

Roast Turkey Breast with Cranberry Sauce and Baked Carrots

5 stars rating if you like it!

Done

This roast turkey breast not only makes a great presentation for a festive holiday dinner; but it tastes as scrumptious as it looks! Oven-roasted in a tangy-sweet cranberry sauce, the turkey’s flavors are beautifully complemented by a side of herbed-baked carrots. Serve with a glass of Pinot Noir to accentuate the wine’s cranberry-like flavors.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

5 SERVING

Ingredients:

6 lb. Turkey Breast
0.5 oz. Thyme
0.8 oz. Rosemary
2 tbsp. Olive Oil
1 tbsp. Salt
1 tsp. Black Pepper
1 tbsp. Olive Oil (for pan frying)
1 medium Onion
9 oz. Cranberry
1 cup Orange Juice, Fresh Squeezed (2 - 4 Medium Oranges)
0.7 oz. Brown Sugar
1 tsp. Five-Spice Powder
2 tsp. Cornstarch
1 cup Water
15 Medium Carrots
1 tbsp. Olive Oil
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Thyme, Fresh
1 tsp. Oregano, Dried
1½ tsp. Basil, Fresh
1 tsp. Parsley, Fresh

Directions:

Step 1

Preheat the oven to 375 °F (190°C).

Step 2

Destem thyme and rosemary, dice leaves, and mix together. Place the turkey breast on a plate and generously coat it with olive oil, using your hands to massage into turkey well. Sprinkle it with salt, pepper, chopped thyme and rosemary, and rub seasoning over the turkey. Flip turkey over and season bottom in the same way.

Step 3

Heat olive oil in a large, oven-safe pot over medium heat, then place the turkey breast in the pot, top-side down. While the turkey is cooking, dice the onion. When the turkey is golden-brown, flip it over to continue cooking the bottom, followed by all four sides. Remove the turkey breast to a plate.

Step 4

Sauté the onions in the same pot. Once the onions are translucent, add the cranberries, fresh juice from oranges, brown sugar, five spice powder, cornstarch and water. Boil for about 5 minutes, then use an immersion blender to blend the mixture while in the pot, taking care to leave some of the cranberries whole. Place the turkey breast back in the pot atop the cranberry sauce, and bake uncovered for 1 ½ hours.

Step 5

Wash the carrots, leaving about 2 inches of stem at the top. Place them evenly on a baking sheet, and drizzle olive oil over the carrots. In a small bowl, combine salt, black pepper, garlic powder, oregano, parsley, thyme, and basil, and mix together. Sprinkle the spices over top the carrots and use your hands to coat the carrots in spices. When the turkey breast has 30 minutes remaining, place the carrots in the oven on the baking sheet to bake for the remaining time with the turkey.

Step 6

Start checking the turkey’s temperature after 1 hour of roasting, and continue checking every 10 - 15 minutes, until the breast is cooked thoroughly. The turkey breast is done when it reaches 165°F in the thickest part of the meat. Remove the carrots from the oven after 30 minutes of baking.

Step 7

Serve the turkey breast on a platter and garnish with fresh rosemary and cranberries. Place carrots on a separate plate. Strain cranberry sauce and pour it from a gravy boat over turkey and carrots. Enjoy!