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Recipe: Roasted Turkey Breast with Cranberry Chutney



Recipe: Roasted Turkey Breast with Cranberry Chutney

Roasted Turkey Breast with Cranberry Chutney


Enjoy this seasonal holiday favorite with our tart and tangy a.k.a. delicious Cranberry Chutney on top. It’s that perfect, easy-to-make component to elevate your traditional turkey breast. It is perfect for the whole family and great as leftovers the next day. 



Cranberry Chutney

What you’ll need:

3/4 pounds tart apples, (chopped)

2 1/4 pounds of cranberries

2 cups light brown sugar

1 1/4 cups cider vinegar

1/2 tablespoon cinnamon

1/2 tablespoon salt

1/2 tablespoon ground ginger

3/4 teaspoon ground cloves

3/4 teaspoon pepper flakes

1/2 pound dark raisins


Directions

  1. Place all ingredients in saucepan.
  2. Cook for 25 to 30 minutes.

 

Mashed Cauliflower

What you’ll need:

A medium head cauliflower. Trim it and cut into small florets (about 6 to 7 cups)

1 tablespoon extra-virgin olive oil

Sea salt and ground black pepper, to taste

Low fat sour cream

Chives


Directions

  1. Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes.
  2. Reserve 1/4 cup of the cooking liquid. Drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and puree until smooth. (Or, mash cauliflower with a potato masher).
  3. Season with salt and pepper and fold in the sour cream. Blend until smooth and then mix in the chives.

 

 

Roasted Turkey Breast

What you’ll need:

2 lbs. boneless turkey breast with shin on

1/4 tsp. of fresh thyme

1/4 tsp. of fresh oregano

1/8 tsp. sea salt

1/16 tsp. Black pepper

1 tsp. of olive oil


Directions

  1. Pre-heat oven to 325'F.
  2. Mix the seasonings together with all of the other ingredients.
  3. Gently lift up the skin of the turkey and rub 3/4 of the mixture underneath the skin and under the turkey, rub the remaining seasoning mixture on top of the skin and then place in a roasting pan and roast for 45 minutes or until the internal temperature reaches 165’F.
  4. Remove and cool slightly. Discard the skin. Slice turkey and plate.

 

Grilled Asparagus

What you’ll need:

1.5 lbs. of asparagus (cut and clean)

1 teaspoon olive oil

1 tsp. of balsamic vinegar

Salt and pepper to taste

1/2 tsp. of (chopped) garlic


Directions:

  1. Mix together the oil, vinegar, garlic, salt and pepper.
  2. Toss the asparagus in the mixture. Heat a grill plate over the stove at medium heat then place the asparagus, one at a time, on the grill for 3 minutes each side until al dente.
  3. Remove and serve.

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