Advertisement
  • Newsletter
  • Subscribe

Roast Turkey Breast With Bacon-Cranberry Chutney

126

  • Prep Time5 min
  • Total Time50 min
  • Makes4 servings
Roast turkey breast with bacon-cranberry chutney
Chatelaine Triple Tested

Turkey breasts are the ultimate shortcut for getting the turkey flavour you love in a fraction of the time.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

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

roast turkey breast with spiced parsnip and sweet potato mash recipe and sugar snap pea and water chestnut sauté.

Serve our roast turkey breast with spiced parsnip and sweet potato mash recipe and sugar snap pea and water chestnut sauté.

The words "get more of our best Thanksgiving recipes" on a background of a table set with a feast of Thanksgiving dishes to link to Chatelaine's best Thanksgiving recipes and guide

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.