Oven Roasted Sliced Turkey Breast with Cranberry Relish

Oven Roasted Sliced Turkey Breast with Cranberry Relish


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This turkey recipe is light and juicy. Topped off with a seasonal relish, this is a much lighter alternative to traditional beef for dinner.

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Chicago, IL

Time needed

15 min preparation + 2 hour cooking

Serving Size / Yield

6-8 servings


  • For the turkey breast:
  • 1 4 1/2-5 lb. bone-in whole turkey breast, thawed if frozen
  • 1/2 C. butter or margarine, melted
  • 1/4 C. dry white wine or apple juice
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 cloves garlic, finely chopped
  • 2 tsp. cornstarch
  • 2 Tbs. cold water
  • For the relish:
  • 1 bag fresh cranberries
  • ½ cup dried Cranberries
  • 2 tsp fresh grated ginger
  • 1 lemon, juiced
  • 2 oranges, for zest, 1 for juice

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Heat oven to 325 degrees. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180 degrees and juice of turkey is no longer pink when center is cut

Remove turkey from oven and let stand 15 minutes for easier carving. Meanwhile, combine the ingredients for the relish in a pot on the stove. Simmer together until all ingredients are liquid. Serve with turkey.

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