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Nutritional Information

Per serving

Calories:
342
Protein:
46g
Fat:
8g
Carbohydrates:
19g
Sodium:
65mg

Credit
A Pretty Life (aprettylifeinthesuburbs.com)

Serves: 6
Prep Time: 15 mins
Cook Time: 45 mins
Preheat your oven to 375 degrees.

Make the Cranberry Sauce:

  1. Add the fresh cranberries, rosemary sprig, sugar, water and orange juice to a saucepan over low heat.
  2. Cook the mixture, stirring occasionally, until the cranberries start to soften and the sugar dissolves, about 5 minutes.
  3. Turn up the heat to low-medium and continue to cook until the cranberries burst and the sauce is the consistency of jam. This takes about 10 minutes or so.
  4. Remove the rosemary sprig, and any stray leaves that came off during cooking.
  5. Mash the cranberry sauce until it is as smooth as possible (without large chunks of cranberry).
  6. Set aside.

Prepare the Turkey Breast:

  1. Brush the turkey breast with olive oil.
  2. Season the turkey breast with the sage, salt and pepper. I don't have an exact amount of ground sage that I use, I just lightly shake it on the turkey breast.
  3. Spread the cranberry sauce all over the turkey breast, making sure to cover it completely.
  4. Roast the turkey for approximately 40-45 minutes, or until the internal temperature measures 165 degrees.
  5. When the turkey is done, remove from heat and let rest under tin foil for about 5 minutes.

Serving the Turkey:

  1. When it is time to serve the turkey, cut the turkey into 3/4 inch slices, cut against the grain.
  2. Serve with all your favourite side dishes, and enjoy!
 

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