Roasted Turkey Breast with Cranberry Recipe

Published Nov 18, 2024 By Elle Ann

Image Credit: The Busy Baker via YouTube

Not everyone is a huge fan of turkey breasts so to make this appetizing for your family or guests, you have to choose the right recipe. One dish that you can try to make is this roasted turkey breast recipe by The Busy Baker on YouTube.

This dish is simple and special at the same time, it’s stuffed with bacon and cranberry which creates an amazing contrast of flavors that everyone will surely love. This recipe also comes with a tutorial on how to make homemade gravy from the pan drippings!

Ingredients for Turkey Charcuterie Board:

2 turkey breasts, boneless and skinless

Stuffing

2 tsp of olive oil
1 large onion, diced
2 cloves of garlic, finely minced
½ pound of bacon, cut into small pieces
1¼ cup of dried cranberries, soaked in a 1/3 cup of water, drained
1 tsp of thyme
1 tsp of rosemary
½ tsp of parsley
Salt and pepper, to taste
½ cup of red or white wine
2 cups of breadcrumbs
1½ cup of chicken stock

Garlic Herb Butter

½ cup of unsalted butter
2 cloves of garlic, finely minced
Salt and pepper, to taste
1 tbsp of freshly chopped parsley

Gravy

Pan drippings
2 tbsp of all-purpose flour
1-1½ cups of water

How to Make Roasted Turkey Breast:

Ingredients for Turkey Charcuterie Board — Image Credit: The Busy Baker via YouTube

Step 1

Place a large skillet on a stove over medium-high heat, then add the olive oil and heat it before adding the onions and garlic, and saute them until softened. Add the bacon and continue to cook until brown and crispy, then add the dried cranberries, thyme, rosemary, and parsley, and season them with salt and pepper to taste. Give them a good stir to combine and cook them until fragrant, then pour in the wine, and let it cook for about 5 to 7 minutes stirring occasionally.

Step 2

Turn the heat to low, then add the breadcrumbs, and stir them until fully combined. Pour the chicken stock a little at a time and make sure to keep stirring until thickened, then turn off the heat, and set the mixture aside to cool slightly. Preheat your oven to 375°F, then butterfly the turkey breasts, and cover them with parchment paper before pounding them with a meat tenderizer until desired thickness or about 1 inch thick.

Step 3

Divide the stuffing mixture between the two turkey breasts, place them along the middle of each, and roll them up carefully. Turn them over to their seam side down, then tie them around with butcher’s twine, and place them on a rimmed baking sheet. In a small bowl, add the butter, garlic, salt, pepper, and parsley, then give them a good mix, and spread it over the turkey. Place the turkey in the oven, then let it bake for about 25 to 35 minutes or until it has reached an internal temperature of 165°F, and then transfer it to a large cutting board.

Step 4

Loosely cover the turkey with aluminum foil, then let it rest at room temperature for at least 15 minutes, and start slicing. Place all the pan drippings in a saucepan, then add the flour, and place the saucepan on a stove over medium-low heat. Whisk the mixture until thickened, then slowly add the water about 3 to 4 tablespoons at a time or until desired consistency, and turn off the heat. Serve the turkey with the gravy on the side and enjoy!