I missed out on turkey leftovers this year and I also did not make my cranberry relish. So, when I saw this 3 pound boneless and skinless turkey breast I had to buy it. Then while looking through a local grocery store’s magazine with recipes and ads I found this delicious cranberry sauce.
I combined two recipes and used some of my own ideas to make this turkey breast. The turkey was a Butterball which came with a gravy packet that I decided not to use as I had to have my “cranberry” fix. I followed the cooking directions on the wrapper but seared it first for 2 minutes in blood orange oil on both sides. Use a skillet where the brown bits will stick to the bottom of the pan. Set aside for when you make the sauce.
The cranberry sauce recipe comes from a local grocery, Busch’s, which I changed a little, both directions and ingredients.
Boneless Turkey Breast with Balsamic-Cranberry Sauce, Adapted
- 1 boneless, skinless turkey breast about 2-3 lbs. (I found a 3 lb. breast)
- kosher salt and pepper to taste
- 1 tbsp. olive oil (I used blood orange)
- 2 cups fresh cranberries
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey, add more to taste (I used orange blossom honey)
- 1 tbsp. unsalted butter
- 2 medium shallots, minced (1/2 cup)
- 2 tsp. fresh rosemary, minced
- 1 cup low sodium chicken stock (I did use broth) plus more to thin the sauce if needed
Preheat oven to 325 degrees. Sprinkle turkey breast with salt and pepper. Brown turkey in a tbsp. of blood orange oil and sear 2 minutes per side or until nicely browned.
Transfer turkey to oven, roast about 1-3/4 to 2 hours or until the turkey breast registers 160 degrees in the center of the roast. These are the cooking directions which came with the 3 lb. turkey breast. Remember this is just an estimate of the cooking time…
Remove turkey to cutting board and loosely cover with aluminum foil. Let stand for 10 minutes where internal temperature will rise 5 to 10 degrees making it about 165-170 degrees. Perfectly moist and juicy!
Cook cranberries, vinegar and honey in a saucepan over medium heat for about 5 minutes or until most of the cranberries pop; set aside and keep warm.
In same pan turkey was browned in, melt butter while scraping up the browned bits. Add shallots and rosemary and cook 3 minutes. Increase heat, add stock/broth and bring to a boil. Boil for 5 minutes or until slightly reduced, scraping the bottom of the pan to loosen the browned bits.
Stir in cranberry mixture, salt to taste and cook until thickened slightly.
Slice turkey and serve with cranberry sauce.
Love the brown bits from searing the turkey breast – adds flavor to your sauce!
Cooking the shallots and fresh rosemary…
Stirring in the chicken broth…
The finished cranberry sauce was so flavorful – just perfect with the turkey breast…
Yep. I’m hungry. 😋
Yay – I have “leftovers” for a few days 🙂
The cranberry sauce sounds great. Can’t go wrong with balsamic vinegar and rosemary. Perfect holiday dinner.
I thought the same thing when I first read the recipe – balsamic vinegar, rosemary and with cranberries – great meal 🙂
I love the sound of that orange oil, I’ve never seen it in the stores. This looks absolutely delicious, clever idea to make cranberry gravy. Yum! Happy holidays.
Thanks Liz – I like to use flavored oils and this one comes from Berkeley, CA. Perfect with the turkey and cranberries. Happy Holidays to you!
Really! Berkeley? Nearby, but I have never heard of it.
Yes, this is the company where Ina Garten’s favorite oil is made. That’s how I was introduced to it. You should be able to find it 🙂
Judi, I love the layers of flavor in that cranberry sauce! I am not a big turkey person but I love all the sides 🙂
Thanks Sandhya – the cranberry sauce was very good especially with the turkey. I’m a little fussy about turkey too as I don’t like (or eat) the skin and I only enjoy the breast 🙂
Wow, Judy, this looks so delicious! I’ve never made a boneless turkey.😊👍
Thanks – I usually buy a bone-in turkey breast but at the time the store I was shopping at didn’t have any. It might be my first – I can’t remember. It was good though especially with that balsamic cranberry sauce 🙂
If I make it I’ll be sure to make the cranberry sauce!💕
Your cranberry sauce/gravy sounds so good. I’m also not a turkey person, but I bet that cranberry sauce would serve well over roasted goose.
How did I miss a few comments here! Better late than never… The cranberry sauce would be perfect over a roasted goose – sounds good to me Ron!
how lovely to be able to get fresh cranberries. we have to rely on frozen ones here, and they are only available at Christmas, and only if you’re lucky:-) cheers sherry
They are available around the holidays every year – I think from about Oct. – Jan. I love them, especially in a sauce!
Mmmh sounds deliciuos!
Thanks – the cranberry sauce is a good recipe and turns all kinds of meat into something special 🙂