A simple succulent, roast turkey breast with pear chutney makes for a surprisingly no-fuss, healthy and delicious family or company dinner.
This light, healthy turkey preparation is simple to make, yet looks and tastes elegant. It can stand on its own with a couple of sides or you can marry it with the typical turkey fare of stuffing and gravy. The actual hands-on time is less than 30 minutes.
I highly recommend using kosher turkey or brining it yourself for maximum flavour and juiciness. Bone-in turkey adds to the juiciness as well and the half breast is easy to remove from the bone after cooking for easy slicing.
The pear chutney is an excellent accompaniment – a little sweet from the pears and raisins, a little tangy from the cider vinegar and lemon and all balanced nicely with cinnamon, garlic and onion. It can be made several days ahead and can also be served as a side dish or as an appetizer with crackers.
I have to admit that I still love gravy on my turkey no matter what else it’s served with, so I included a quick gravy recipe using the turkey drippings.
Try one or two of these sides along with the turkey and pear chutney:
- Red Quinoa Salad with Roasted Carrots and Beets;
- Roasted Sweet Potatoes, Peppers, Eggplant and Apples;
- Savoury Stuffing;
- Quinoa and Glazed Butternut Squash Salad; or
- Roasted Honey-Thyme Carrots.
Shortcut
- Buy a pear chutney (or mango chutney) from your local farmer’s market or specialty food store
Variations/Substitutes
- Use apples instead of pears in the chutney.
- Use dried cranberries or chopped prunes instead of raisins.
- Use chicken instead of turkey.
Roast Turkey Breast with Pear Chutney Recipe
A simple succulent, no-fuss roast turkey breast is elevated with a delicious homemade pear chutney. A perfect Friday night or company dinner.
- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 30m
- Serves: 4
- Category: main, make ahead, sides
Ingredients
- 1 half turkey breast, bone in (about 3.5 lbs), preferably brined or kosher
- 1 tablespoon olive oil or softened butter
- 1/2 teaspoon thyme
- 1/4 teaspoon each, salt and pepper (use more salt if turkey is not brined)
- 1/2 small onion, sliced
Pear Chutney
- 1 teaspoon olive oil
- 1/3 cup chopped green onion (or onions)
- 1/2 cup raisins or dried cranberries
- 3 pears, diced (about 1/2 inch cubes)
- 1 1/2 tablespoons lemon juice (about 1/2 lemon)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon minced garlic (1 clove or 1/4 tsp garlic powder)
- 1/4 teaspoon EACH of cinnamon, sea salt, pepper and paprika
Instructions
- PREHEAT OVEN TO 450F.
- ROAST THE TURKEY: Line a roasting pan with tin foil. Spray with oil. Put onions in the centre. Mix oil (or butter), thyme, salt and pepper in a small bowl. Spread all over turkey breast including under the skin. Place the turkey on top of the onions. Place pan in the oven. Immediately reduce temperature to 325F. Roast for about 60-65 minutes until instant thermometer reads 160F. Loosely cover with foil and let it rest for 20-30 minutes. This is important to maintain moist, juicy meat. If you are making a gravy, pour 3 tablespoons of grease from the pan into a small saucepan. See step 4 to make gravy.
- MAKE THE CHUTNEY: While turkey is roasting, heat oil on medium high in a medium saucepan. Add onions and saute for 3 minutes until translucent. Add raisins and cook for another 2 minutes. Add the rest of the chutney ingredients. Stir to combine. Bring to boil, then cover and lower heat to medium-low. Simmer for 20 minutes or until pears are tender. Uncover, increase heat to medium high and let cook, stirring occasionally, for about 3-5 minutes until juices absorb. Taste and adjust seasonings if needed (lemon, sugar, salt, cinnamon). Grate some orange zest in if desired. The chutney can be made a few days ahead and served heated or cold.
- FINISH (with gravy if desired) AND SERVE: If making gravy, heat grease in saucepan to medium high, add 3 tablespoons flour. Stir to combine and cook for 2-3 minutes. Add 2 cups chicken broth. Cook for a few minutes whisking until gravy thickens and becomes smooth. Season with thyme, salt and pepper to taste. Remove turkey meat from bone in more-or-less one piece and slice. Serve with gravy (if using) and pear chutney on top or on the side.
The pear chutney part of the recipe was adapted from Lexi’s Clean Kitchen.
