Hosting a small crowd this Thanksgiving? Try this delectable, cooked-to-perfection turkey breast dinner that (bonus!) doesn’t take all day to prepare.
- Prep time 25 minutes
- Total time 1 hour & 20 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Preheat oven to 375°F. In bowl, combine cranberries, sugar and vinegar; set aside. In large oven-safe skillet or shallow Dutch oven (at least 12 inches in diameter), heat 2 tbsp of the oil over medium-high heat. Add turkey, skin side down, and sear, turning halfway through cooking time, about 6 minutes. Transfer turkey to plate. Deglaze skillet with wine and bring to boil, scraping up brown bits from bottom of skillet with wooden spoon. Return turkey to skillet, skin side up. Add onions, garlic, rosemary and thyme. Season with salt and pepper. Pour remaining olive oil over garlic bulbs to prevent drying out.
Bake, uncovered, until meat thermometer inserted in thickest part of turkey breast reads 165°F, 45 minutes to 1 hour. Transfer turkey to plate and tent with foil. Discard rosemary and thyme. Remove garlic; squeeze out cloves from 1 head and mince (reserve remaining garlic heads for garnish).
In small bowl, mix flour and butter until smooth. Return skillet to stove over medium-high heat; add butter mixture, broth and minced garlic. Cook, stirring constantly with wooden spoon, until smooth, thick gravy forms, 2 to 3 minutes. Return turkey breasts to skillet, skin side up; top with cranberry mixture. Cook until turkey is heated though and cranberries have softened, about 5 minutes. Add reserved garlic heads and fresh herbs to Dutch oven to garnish. Slice turkey breasts and serve with steamed Brussels sprouts, if desired.
Nutritional facts Per serving: about
- Iron 2.9 mg
- Fibre 1 g
- Sodium 325 mg
- Sugars 8 g
- Protein 52 g
- Calories 480
- Total fat 23 g
- Cholesterol 140 mg
- Saturated fat 7 g
- Total carbohydrate 16 g