Perfectly Prepared Turkey Breast & Sugar-Free Cranberry Sauce
Turkey and chicken breast can be dry if not prepared appropriately. Don has been preparing with a slow roast method comes out perfect every time. It truly is foolproof. The meat is tender and juicy.
Don and I both love turkey meat, and find it more satisfying the chicken, however both are good when prepared appropriately.
We like to prepare a roast or turkey breast on the weekends, so we have lots of ready made high-protein meals to start our week.
To make the most tender, perfectly cooked Turkey Breast:
Prepare your turkey breast first. Place in a Dutch oven, or roasting pan.
Don cuts a couple slits on the top of the breast, and places some Kerrygold salted butter in the slits. He uses several tablespoons.
Rub about 1 tsp. of salt all over the turkey breast. You can also rub dried thyme, sage, or other herbs and pepper if desired, but just salt and butter are good on their own.
The turkey can remain uncovered in the fridge for one hour, or up to over night before roasting. When ready to roast, let sit at room temperature for about 20 minutes.
Set oven temp. to 500º. Roast turkey at the high heat for about 5 minutes per pound. It will get slightly browned. Turn heat down to ~ 225-250º, and let roast for several hours on the low heat, until the internal temperature is 165º.
Let sit a few minutes before cutting.
There should be nice juices in the pan. Be sure to spoon some out on top of your turkey when serving!
An alternative that is also good is to squeeze fresh orange on the turkey breast. Then follow the same recipe, adding butter, and salt.
You can see how juicy and tender the meat is in the photo below.
|I's as good the next day, without reheating. But you can reheat if you desire. Place in a|
container you can cover, and heat at about 300º for roughly 15 minutes. This
is served with Sugar-Free Cranberry Sauce & optional horseradish.
|Perfectly prepared Roast Turkey Breast w/ Sugar-Free Cranberry Sauce, and naturally brined|
red cabbage and beets.
Sugar-Free Cranberry Sauce:
~2 cups whole cranberries ~ can be frozen
~3-4 dried apricots
~1/8 cup each dried cranberries, and raisins or currants
~Water to cover
Simmer ingredients in a pot on medium to medium-low heat, until the cranberries pop, and all the fruit soften.
Strain out the fruit into a food processor or blender, with as much water as needed to blend into a thick sauce.
- Sweeten if needed with a few pinches of stevia or other natural sweetener. I don't think it needs it, as the dried fruit are plenty sweet.
- Add a pinch of clove, cinnamon, and / or nutmeg.
- Add grated orange zest.
We also roasted a spiral ham on Sunday for Easter/Eostre. The Cranberry Sauce was also a great sweet/sour accompaniment with the ham.
Here was our Sunday brunch:
|Fried egg and ham! Also w/ Sugar-Free Cranberry Sauce, and naturally brined &|
fermented Gold Beets & Apple
Thanks for visiting my first post!
If you try this cooking method, let me know how it comes out for you. So far, it's been perfect every time for us. Turkey is a great source of lean and nutrient-rich protein. Need more fat? Don't forget to add those nice buttery-flavored juices!
Be sure to also check out my other blog, LivingYourTrueNature.blogspot.com.