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Cranberry Glazed Turkey Breast with Wild Rice Pilaf
This cranberry-glazed turkey breast recipe, which uses a split bone-in turkey breast, is the perfect thing to make if you’re serving a smaller crowd or if everyone wants white meat. The wild rice pilaf recipe is delicious on its own so you can make it even if you don’t prepare the turkey.
- 2 tablespoons extra-virgin olive oil, divided
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 medium shallot, finely chopped
- 1 clove garlic, minced
- 2 ½ cups water
- 1 cup wild rice
- ½ cup dried cranberries
- ½ cup chopped toasted pecans or walnuts
- 2 teaspoons finely chopped fresh sage
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Cranberry Glaze & Turkey
- 2 cups fresh cranberries
- ½ cup pure maple syrup
- ¼ cup water
- 1 clove garlic, peeled
- ¾ teaspoon kosher salt, divided
- 1 split bone-in turkey breast (about 4 pounds), skin removed
- ½ teaspoon freshly ground pepper
- Preheat oven to 400°F.
- To prepare pilaf: Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallot and garlic; cook, stirring, until softened, about 3 minutes. Add water and rice. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer. Cover and cook until the rice is split and tender, 45 minutes to 1 hour. Drain any excess liquid. Stir in dried cranberries, nuts, sage, salt, pepper and the remaining 1 tablespoon oil; cover and let stand until ready to serve.
- Meanwhile, prepare glaze & turkey: Combine fresh cranberries, maple syrup, water, garlic and ¼ teaspoon salt in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring frequently, until the cranberries start to split, 1 to 2 minutes. Transfer to a blender and let cool for 5 minutes. Puree until smooth (use caution when pureeing hot liquids). Set aside half the glaze for serving with the turkey. You’ll use the other half for basting.
- Place turkey bone-side down in a small roasting pan. Sprinkle all over with the remaining ½ teaspoon salt and pepper. Roast for 30 minutes. Generously brush the turkey with some of the cranberry basting glaze. Roast for 15 minutes more, then baste again with more glaze.
- Continue roasting until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 30 to 45 minutes more.
- Transfer the turkey to a clean cutting board and let rest for 10 minutes. Reheat the cranberry glaze that was reserved for serving, if desired. Slice the turkey and serve with the glaze and rice pilaf.
- Make Ahead Tip: Prepare cranberry glaze (Step 3), cover and refrigerate for up to 3 days; reheat before using.
Serving size: 3 ounces turkey and ¾ cup pilaf
Per serving: 504 calories; 14 g fat(2 g sat); 5 g fiber; 56 g carbohydrates; 40 g protein; 46 mcg folate; 91 mg cholesterol; 26 g sugars; 22 g added sugars; 1,815 IU vitamin A; 6 mg vitamin C; 66 mg calcium; 2 mg iron; 416 mg sodium; 586 mg potassium
Image and Recipe Courtesy of: Eating Well Magazine, November/December 2013