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.
Roasted Turkey Breast with Cranberry Chutney
Roasted Turkey Breast with Cranberry Chutney
Author:
Ingredients
- [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
Instructions
- [b]To prepare the Roasted Turkey Breast: [/b]Pre-heat oven to 325 °F
- 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.
- 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.
- Remove from oven, cover with foil and allow to rest for 15 minutes before slicing.
- [b]To prepare the Cranberry Chutney:[/b] Heat a medium saucepan over medium-high heat.
- Add water, orange juice, orange zest, honey and cinnamon and bring to a boil.
- Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.
- Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.
- Reduce heat to low and cover until ready to serve.
- [b]To prepare the Roasted Butternut Squash and Wild Rice Blend:[/b] Pre-heat oven to 425 °F.
- Cook rice according to package directions.
- 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.
- Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.
- Once rice is complete, fluff with a fork and transfer to a serving bowl.
- 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!
