CRANBERRY FILLED TURKEY BREAST WITH THYME
Cranberry Filled Turkey Breast is a great alternative to a whole turkey for either Thanksgiving or Christmas festive table. This dish is light and extremely sophisticated. You can make cranberry filling one day ahead and marinate turkey breast overnight. Double, or triple the recipe if you are planning to have a large crowd.
Serves 4
Ingredients:
4 turkey breasts
2 tbsp. olive oil
3/4 cup dry white wine
Salt and freshly ground black pepper
3 thyme springs
Marinade:
4 table spoons orange juice
½ tsp. sea salt
1 tbsp. olive oil
½ cup dry white wine
1 tsp. honey
Filling:
½ cup dried cranberries
½ cup fresh cranberries
1 tbsp. orange zest
4 tbsp. orange juice
1 tbsp. olive oil
Make the filling:
Combine all filling ingredients in a food processor and puree for 20-30seconds.
Prepare turkey for roasting:
Starting from the thickest side and holding the knife parallel to work surface, cut turkey breast horizontally almost in half, stopping ½ to 1 inch from other side. Whisk together all marinade ingredients in a glass bowl,. Add turkey breast, cover and refrigerate for at least 30 minutes.
Preheat oven to 350 F. Remove turkey from marinade. Open breast like a book. Sprinkle with salt, black pepper and thyme. Spread cranberry mix evenly over butterflied breast, leaving a 1-inch border around edges. Roll up turkey breast. Tie rolled turkey breast with strings. In a skillet, heat 2 tbsp. olive oil. Add turkey and cook, turning occasionally, for 6 minutes.
Transfer turkey to a roasting pan and add wine. Roast, uncovered, for about 30 minutes, then add marinade and roast for another 20 minutes.
Sincerely Yours,
Nellie
Serves 4
Ingredients:
4 turkey breasts
2 tbsp. olive oil
3/4 cup dry white wine
Salt and freshly ground black pepper
3 thyme springs
Marinade:
4 table spoons orange juice
½ tsp. sea salt
1 tbsp. olive oil
½ cup dry white wine
1 tsp. honey
Filling:
½ cup dried cranberries
½ cup fresh cranberries
1 tbsp. orange zest
4 tbsp. orange juice
1 tbsp. olive oil
Make the filling:
Combine all filling ingredients in a food processor and puree for 20-30seconds.
Prepare turkey for roasting:
Starting from the thickest side and holding the knife parallel to work surface, cut turkey breast horizontally almost in half, stopping ½ to 1 inch from other side. Whisk together all marinade ingredients in a glass bowl,. Add turkey breast, cover and refrigerate for at least 30 minutes.
Preheat oven to 350 F. Remove turkey from marinade. Open breast like a book. Sprinkle with salt, black pepper and thyme. Spread cranberry mix evenly over butterflied breast, leaving a 1-inch border around edges. Roll up turkey breast. Tie rolled turkey breast with strings. In a skillet, heat 2 tbsp. olive oil. Add turkey and cook, turning occasionally, for 6 minutes.
Transfer turkey to a roasting pan and add wine. Roast, uncovered, for about 30 minutes, then add marinade and roast for another 20 minutes.
Sincerely Yours,
Nellie
