Roast Turkey Breast & Cranberry Marmalade Sauce

6
Easy
Dinner

Characteristics

Without Eggs Low Sodium Without gluten Without peanuts Without nuts

Nutritional Facts Per Serving

350
Calories
39 g
Protein
27 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 350
  • Lipides 9 g
    • Saturated fat  4 g
  • Cholesterol 105 mg
  • Sodium  135 mg
  • Carbs 27 g
    • fiber  2 g
  • Protein 39 g

Ingredients

  • 1 cup (250 mL) orange marmalade
  • 1 pkg (10 oz/300 g) fresh or frozen cranberries
  • 1/3 cup (75 mL) firmly packed brown sugar
  • 1 tbsp (15 mL) grated fresh ginger
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground cloves
  • 2 to 3 mandarin oranges, peeled, separated into segments, cut into chunks
  • 2 1/2 lb (1.25 kg) boneless turkey breast
  • 2 tbsp (30 mL) melted butter
  • 1 tsp (5 mL) crumbled sage
  • salt and pepper to taste

Method

  1. In saucepan, combine marmalade, cranberries, brown sugar, ginger, cinnamon, cloves and 1 cup (250 mL) water. Set over medium heat; bring to a gentle simmer. Cook, stirring, until sugar is melted and cranberries begin to fall apart, about 15 min. Remove from heat; gently stir in mandarin orange chunks. Cool to room temperature. (Make-Ahead: Sauce can be stored in fridge in airtight container up to 2 days.)
  2. Meanwhile, preheat oven to 350°F (180°C). Place turkey breast in parchment paper-lined roasting pan. Brush with melted butter. Season with sage, salt and pepper.
  3. Roast 1 hr. 10 min. to 1 hr. 20 min., or until internal temperature reaches 170°F (77°C). Rest turkey 10 min. before thinly slicing and arranging on platter. Serve with reserved cranberry marmalade sauce.

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