Citrus Roasted Turkey Breast

Need a gluten free main course? Citrus Roasted Turkey Breast could be an outstanding recipe to try. One portion of this dish contains around 66g of protein, 8g of fat, and a total of 415 calories. This recipe serves 6. For $3.94 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe from Budget Gourmet Mom has 686 fans. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 3 hours. Head to the store and pick up turkey breast, fresh thyme, orange juice, and a few other things to make it today. With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Bird is the Word: Citrus and Herb Roasted Turkey Breast, Chile-Citrus Turkey Breast, and Citrus Grilled Turkey Breast.

Servings: 6

Cooking duration: 180 minutes

 

Ingredients:

1/2 tablespoon butter

1/4 cup chicken broth (or white wine)

1/4 cup dried cranberries

1/4 teaspoon fresh thyme

1 teaspoon ginger

1/3 cup granulated sugar

1/4 cup diced onion

1 cup freshly squeezed orange juice

1/8 teaspoon red pepper flakes

1 teaspoon salt

salt and pepper

4-7 pound turkey breast with skin, thawed with bone-in

1 tablespoon canola or vegetable oil

1/4 cup water

Equipment:

sauce pan

oven

frying pan

blender

stove

roasting pan

Cooking instruction summary:

Preheat oven to 325°. In a medium saucepan melt the butter and saute the onion over medium heat until translucent. Deglaze the pan with chicken broth. Add the water, orange juice, cranberries, sugar, and ginger. Bring to a boil and simmer until the cranberries are plump. Season with salt, red pepper flakes, and thyme. Carefully pour the sauce into a blender and blend until smooth, approximately 60 seconds. Set aside.To get a golden brown crust on the turkey breast the first coarse of action is to sear the outside. Begin by sprinkling each side of the turkey breast(s) with salt and pepper. Heat the oil in a large pan over high heat until extremely hot, 60-90 seconds depending on your stove-top. Place the turkey breast(s) skin side down and allow to cook for 2-3 minutes or until the outside is golden. Flip and repeat.Once seared, place the turkey breasts in a roasting pan and generously baste with the citrus cranberry sauce. Roast for 2-3 hours, basting with the sauce at least once more. Once the internal temperature reaches between 162°-165° remove from the oven and allow to rest for 30 minutes. This allows the juices to re-distribute and for the turkey to continue to cook. Slice and serve with remaining citrus cranberry sauce.

 

Step by step:


1. Preheat oven to 325°. In a medium saucepan melt the butter and saute the onion over medium heat until translucent. Deglaze the pan with chicken broth.

2. Add the water, orange juice, cranberries, sugar, and ginger. Bring to a boil and simmer until the cranberries are plump. Season with salt, red pepper flakes, and thyme. Carefully pour the sauce into a blender and blend until smooth, approximately 60 seconds. Set aside.To get a golden brown crust on the turkey breast the first coarse of action is to sear the outside. Begin by sprinkling each side of the turkey breast(s) with salt and pepper.

3. Heat the oil in a large pan over high heat until extremely hot, 60-90 seconds depending on your stove-top.

4. Place the turkey breast(s) skin side down and allow to cook for 2-3 minutes or until the outside is golden. Flip and repeat.Once seared, place the turkey breasts in a roasting pan and generously baste with the citrus cranberry sauce. Roast for 2-3 hours, basting with the sauce at least once more. Once the internal temperature reaches between 162°-165° remove from the oven and allow to rest for 30 minutes. This allows the juices to re-distribute and for the turkey to continue to cook. Slice and serve with remaining citrus cranberry sauce.


Nutrition Information:

Quickview
414k Calories
65g Protein
8g Total Fat
20g Carbs
25% Health Score
Limit These
Calories
414k
21%

Fat
8g
13%

  Saturated Fat
3g
21%

Carbohydrates
20g
7%

  Sugar
18g
20%

Cholesterol
165mg
55%

Sodium
1250mg
54%

Get Enough Of These
Protein
65g
131%

Vitamin B3
30mg
151%

Vitamin B6
2mg
119%

Selenium
68µg
98%

Phosphorus
724mg
72%

Vitamin B12
1µg
32%

Vitamin B2
0.46mg
27%

Vitamin C
22mg
27%

Zinc
3mg
27%

Vitamin B5
2mg
24%

Potassium
837mg
24%

Magnesium
81mg
20%

Iron
1mg
10%

Copper
0.19mg
9%

Vitamin B1
0.14mg
9%

Folate
34µg
9%

Calcium
51mg
5%

Vitamin A
188IU
4%

Manganese
0.06mg
3%

Vitamin E
0.39mg
3%

Vitamin D
0.32µg
2%

Fiber
0.52g
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

Popular Recipes
Shrimp Scampi Zoodles

Jo Cooks

Applesauce Spice Bread

Taste of Home

Honey Glazed Salmon with Brown Butter Lime Sauce

Alaska from Scratch

Chocolate Carrot Cake with Chocolate Frosting

Go Dairy Free

Minty salmon & broccoli frittata

BBC Good Food