Bone-In Turkey Breast with Pear Chutney
A simple roasted bone-in turkey breast with pear chutney makes for a surprisingly no-fuss, healthy and delicious family or company dinner.
Servings (change as needed): 4
- 1 half turkey breast, bone in, skin on (about 2.5-3.0 lbs) preferably brined (Note 1) or kosher (which is already brined)
- 1 tablespoon olive oil or softened butter
- 1/2 teaspoon thyme
- 1/4 teaspoon each, salt and black pepper (use more salt if turkey is not brined)
- 1/2 small onion, sliced
- 1 teaspoon olive oil
- 1/3 cup (17 grams) chopped green onion (or onions)
- 1/2 cup (72 grams) dried cranberries (or raisins)
- 3 pears, diced (about 1/3-1/2 inch/1 cm 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
- 1/2 teaspoon orange zest (optional)
PREHEAT OVEN TEMPERATURE TO 450F/212.8C. Line a roasting pan with tin foil and spray with oil for easy clean up.
PREPARE AND ROAST TURKEY: Put onions in center of pan. Mix oil (or butter), thyme, salt and pepper in small bowl. Brush turkey breast all over with seasoning mixture, including under skin. Place turkey on top of onions. Place pan in oven. Immediately reduce temperature to 325F/162.8C. Roast for about 60-65 minutes until instant thermometer or oven probe reads 155F/68.3C. Temperature will rise to 160F. Loosely cover with foil and let it rest for 15-20 minutes before slicing. 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 Note 2 to make gravy.
MAKE CRANBERRY-PEAR CHUTNEY: While turkey is roasting, heat oil on medium-high heat in medium saucepan. Add onions and sauté for 3 minutes until translucent. Add raisins and cook for another 2 minutes. Add rest of chutney ingredients. Stir to combine. Bring to boil, then cover and lower heat to medium-low heat. Simmer for 15 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.
FINISH AND SERVE: Remove turkey meat from bone in more-or-less one piece, slice breast meat horizontally and transfer to serving platter. Serve with gravy (if using) and pear chutney on top or on the side.
Nutrition Values include the pear chutney and the skin on the turkey (take it off to reduce calories and fat).
- To brine the turkey: Place 3 cups room temperature water in a ziploc bag or container along with 3 tablespoons kosher salt, 1 tablespoon sugar, a clove of garlic, 5-6 peppercorns and some rosemary (if desired). Seal and squish around until salt is dissolved. Add turkey and seal bag/container. Brine for 2-3 hours in fridge or, if short on time, for 40-50 minutes at room temperature. When ready to use, rinse turkey and pat dry with paper towels. Proceed from there.
- To make gravy: Heat 3 tablespoons grease drippings from turkey (or oil if there isn't enough) in a saucepan to medium heat. Stir in 3 tablespoons flour and cook for 3-4 minutes, stirring intermittently. Add 2 cups chicken or turkey broth (including any broth from pan if there is any). Cook for a few minutes whisking until gravy thickens and becomes smooth. Season with thyme, salt and pepper to taste.
- Make Ahead:
- Roast turkey up to 40 minutes ahead and cover with tin foil to keep warm. Slice before serving.
- To make turkey breast a day ahead, follow the instructions for reheating in our Tips for Keeping Foods Warm.
- Pear chutney can be made several days ahead and stored in the fridge in a sealed container.
Calories: 581kcal | Carbohydrates: 44g | Protein: 63g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 166mg | Sodium: 863mg | Potassium: 347mg | Fiber: 6g | Sugar: 18g | Vitamin A: 116IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg