Herb-rubbed Roasted Turkey Breast Recipe
Paired with a Cranberry Balsamic Chutney
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Ingredients
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Turkey Breast
Cranberry Balsamic Chutney
Method
Preparing the Turkey Breast
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Turkey
Pat the turkey breast dry with paper towels and place it in a roasting pan.
- 3
Make the Herb Rub
In a small bowl, combine olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.
- 4
Rub the Turkey
Rub the herb mixture all over the turkey breast, ensuring it is evenly coated.
- 5
Roast the Turkey
Place the turkey in the preheated oven and roast for about 1 hour, or until the internal temperature reaches 165°F (75°C).
- 6
Rest the Turkey
Remove the turkey from the oven and let it rest for 10-15 minutes before slicing.
Making the Cranberry Balsamic Chutney
- 7
Combine Ingredients
In a medium saucepan, combine fresh cranberries, balsamic vinegar, brown sugar, finely chopped onion, grated ginger, cinnamon, and salt.
- 8
Cook the Chutney
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
- 9
Cool and Serve
Remove from heat and let the chutney cool slightly before serving alongside the sliced turkey breast.
