Roast turkey breast with bacon-cranberry chutney



5 min


50 min



Roast turkey breast with bacon-cranberry chutney

Roast turkey breast with bacon-cranberry chutney recipe Photo by Sian Richards

This year, spend more time with friends and family, thanks to a delicious dinner that comes together in just one hour!


  • 750 g skin-on, boneless turkey breast
  • 1/4 tsp salt
  • 4 slices bacon , coarsely chopped
  • 3 gala apples , coarsely diced
  • 2 cups fresh or frozen cranberries
  • 1/3 cup brown sugar
  • 1/4 cup water or orange juice , optional


  • PREHEAT oven to 400F. Set a rack on a 9 × 13-in. baking pan. Sprinkle both sides of turkey with salt and fresh pepper. Lay turkey, skin-side up, on rack. Scatter bacon, apples and cranberries on pan around turkey.
  • ROAST in centre of oven until skin turns golden-brown and a meat thermometer inserted into thickest part of turkey reads 170F, 40 to 45 min. Transfer turkey to a cutting board and tent with foil; let stand for 10 min.
  • REMOVE rack and stir brown sugar into bacon mixture until dissolved. Add 1/4 cup water if there aren’t any pan juices. Spoon into a serving bowl. Slice turkey and serve with chutney.

How to carve turkey

[brightcove id=’2474796838001′ width=’640′ height=’360′]

Nutrition (per serving)

  • Calories
  • 421,
  • Protein
  • 46 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 425 mg.
  • Excellent source of
  • Zinc

Serve with spiced parsnip and sweet potato mash, and sugar snap pea and water chestnut sauté.