Roast Turkey Breast With Cranberry Marinade Recipes

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE

Steps:

• For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
• For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
• For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
• Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
• Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
• This recipe will result in leftovers for sandwiches.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

ROAST BREAST OF TURKEY WITH CRANBERRY-WINE SAUCE

Steps:

• Preheat oven to 375 degrees. Rub the turkey with two tablespoons of the butter or oil and season with salt and pepper. Place on a rack in a roasting pan and roast about one hour, until an instant-read thermometer inserted in the center registers 160 degrees.
• While the turkey is roasting, heat the remaining butter or oil in a heavy saucepan. Add the onion, garlic and celery and saute over medium heat until the vegetables are uniformly brown. Stir in the wine, scraping the bottom of the pan.
• Add the stock, cranberries, vinegar and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes. Continue simmering about 10 minutes longer, until the sauce thickens. Season to taste with salt and pepper, cover and keep at a very low simmer until ready to serve.
• When the turkey is done, remove it from the oven and allow it to rest at least 10 minutes. Remove the trussing string and slice the meat about one-quarter inch thick. Arrange the slices on a warm platter, drizzle with a little of the sauce and pass the rest alongside.