On The Table

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Roasted Turkey Breast with Cranberry Chutney Recipe

Give this bistroMD recipe a try for a perfect taste of Fall: Roasted Turkey Breast with Cranberry Chutney served along with Butternut Squash & Wild Rice Blend and Emerald Broccoli.

Roasted Turkey Breast with Cranberry Chutney Recipe

Enjoy the flavors of Thanksgiving without guilt this holiday season. Our Roasted Turkey Breast with bistroMD's homemade tart and tangy Cranberry Chutney is served with sides of broccoli and a butternut squash and wild rice blend.

Nutrition Per Serving

(Serving includes: 5 oz Turkey Breast + 1/4 cup Cranberry Chutney + 1/2 cup Butternut Squash and Wild Rice Blend + ¾ cup Broccoli)
Calories: 300
Protein: 29 grams
Net Carbohydrate: 27 grams


Roasted Turkey Breast
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

Cranberry Chutney 
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

Roasted Butternut Squash and Wild Rice Blend 
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


Roasted Turkey Breast
1. 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.

Cranberry Chutney
1. Heat a medium saucepan over medium-high heat. Add water, orange juice, orange zest, honey and cinnamon and bring to a boil. 
2. Reduce heat to medium-low and add cranberries. Continue to cook until they become soft and burst, about 15-20 minutes, stirring occasionally.
3. Add raspberries and celery, cook an additional 10 minutes, until raspberries begin to burst.
4. Reduce heat to low and cover until ready to serve.

Roasted Butternut Squash and Wild Rice Blend 
1. Pre-heat oven to 425 °F.
2. Cook rice according to package directions.
3. 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.
4. Roast for 20-30 minutes, until squash is turning golden around the edges. Stir squash mixture halfway through cooking.
5. 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.