2poundsbone-in turkey breast with skin1/2 of the breast
1/4cupextra virgin olive oil
zest and juice of 1 lemon
Kosher salt and pepper
2large sweet potatoes or white potatoespeeled and cut into cubes
1cupwhite wine or chicken broth
1-1/2cupfresh or frozen cranberries
Preheat the oven to 425 degrees F.
In a small bowl mix 2 Tbsp olive oil, thyme, rosemary, lemon zest and garlic.
Coat both sides of the turkey with the herb mixture and season with salt and pepper.
Heat a large oven-safe skillet over medium heat. Add 2 Tbsp olive oil. When the oil is hot, add the turkey breast skin side down. Cook for about 5 minutes, turn over and cook for 5 minutes longer. Remove the turkey from the skillet and set aside.
Add the butter and potatoes to the skillet and cook for about 5 minutes, until they are slightly softened. Add the wine or chicken broth and cook for an additional 2-3 minutes.
Meanwhile, mix the cranberries, lemon juice, brown sugar and balsamic sugar in a small bowl.
Remove the skillet from the heat and nestle the turkey in the pan with the potatoes. Spoon the cranberries over the top.
Place the skillet in the oven and roast for approximately 25-30 minutes, or until a meat thermometer reads 160 degrees F when inserted into the thickest part of the breast meat.
Remove from the oven, cover and let sit about 10 minutes. Serve immediately!