Roasted Turkey Breast with Cranberry Chutney

This year, choose a healthier Thanksgiving meal with this roasted turkey breast with cranberry chutney. You can still enjoy your delicious meal, but without packing on the extra pounds.

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Roasted Turkey Breast with Cranberry Chutney

Roasted Turkey Breast with Cranberry Chutney
Author: Foodieaholic
  • [b]Roasted Turkey Breast:[/b]
  • 5-6 lb Turkey Breast, bone-in, skinless
  • 2 tablespoons Olive Oil
  • 4 Garlic Cloves, minced
  • 1 tablespoon Sage, fresh, chopped
  • 1 teaspoon Thyme, fresh, chopped
  • 1 tablespoon Rosemary, fresh, chopped
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Sea Salt
  • ½ teaspoon Black Pepper[br][br]
  • [b]Cranberry Chutney:[/b]
  • 1 lb Cranberries, fresh
  • ½ cup Raspberries, frozen
  • ¼ cup Water
  • ½ cup Celery, finely chopped
  • Juice and Zest of 1 Orange
  • 1 tablespoon Honey
  • ¼ teaspoon Cinnamon[br][br]
  • [b]Roasted Butternut Squash and Wild Rice Blend:[/b]
  • 1 cup Wild Rice Blend (we like Lundberg Wild Blend)
  • 1 Butternut Squash, cubed
  • 1 Fennel Bulb, sliced
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  1. [b]To prepare the Roasted Turkey Breast: [/b]Pre-heat oven to 325 °F
  2. In a small bowl combine the olive oil, garlic, herbs, sea salt and black pepper to make a paste. Then rub the mixture into the turkey breast, coating all sides.
  3. Transfer to a roasting pan and roast for about 1 ½ hours to 1 ¾ hours, until an instant read thermometer registered 165 °F when inserted into the thickest part of the breast.
  4. Remove from oven, cover with foil and allow to rest for 15 minutes before slicing.
  5. [b]To prepare the Cranberry Chutney:[/b] Heat a medium saucepan over medium-high heat.
  6. Add water, orange juice, orange zest, honey and cinnamon and bring to a boil.
  7. Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.
  8. Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.
  9. Reduce heat to low and cover until ready to serve.
  10. [b]To prepare the Roasted Butternut Squash and Wild Rice Blend:[/b] Pre-heat oven to 425 °F.
  11. Cook rice according to package directions.
  12. Spread butternut squash and fennel evenly, in a single layer on a baking sheet. Drizzle olive oil, sea salt and black pepper over the squash mixture and toss with your hands to coat.
  13. Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.
  14. Once rice is complete, fluff with a fork and transfer to a serving bowl.
  15. Combine butternut squash and fennel with the rice, toss and serve.
Calories: 300 Carbohydrates: 27 g Protein: 29 g


Special thanks to BistroMD for sharing this healthy alternative for the feast holiday!

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