Roasted Turkey Breast with Sweet Potatoes and Cranberries Recipe
Flavorful Roasted Turkey Breast with Sweet Potatoes and Cranberries is the perfect Thanksgiving dinner for a small gathering. Not only does this amazing dish make a beautiful presentation and feed four, but it is made in one skillet and cooks in under an hour.
Course: Main Dish
Cuisine: American, Southern
Keyword: easy turkey skillet recipes, recipe for turkey skillet dinner
Gather your ingredients and preheat the oven to 425 degrees F.
In a small bowl, mix two tablespoons of olive oil with thyme, rosemary, lemon zest, and garlic.
If you brined your turkey, rinse off the brine and drain it well. Use a paper towel to pat dry. Then, season both sides with salt and pepper and top with the herb and lemon zest mixture.
Heat a large (12-inch) oven-safe skillet over medium heat. Add two tablespoons of olive oil. When the oil is hot, add the turkey breast, skin side down. Pan-sear it for five minutes, turn over and cook for five more minutes. Remove the breast from the skillet and set aside.
Add butter and the sweet potatoes to the skillet and cook for five minutes, until they are slightly softened. Then, add the wine and cook for three minutes.
Add the cranberries, lemon juice, brown sugar, and balsamic sugar to a small bowl and stir to combine.
Nestle the turkey breast in the pan with the sweet potatoes and spoon the cranberry mixture over the potatoes.
Place the skillet in the oven and roast for 30 minutes, or until an instant-read meat thermometer reads 160 degrees F. when inserted into the thickest part of the breast.
When the turkey is done, remove the skillet from the oven, cover it loosely with foil, and let it rest for at least ten minutes before you slice the meat.
How long to thaw?
Most often, split turkey breasts are found fresh at the grocery store and are not frozen. If yours is frozen, depending on the size, it will take approximately 24 to 36 hours to thaw in the refrigerator (not at room temperature).
How to brine a turkey breast?
I think brining the breast before cooking it makes it extra juicy and gives it great flavor. To brine it, add one-half cup each of kosher salt and granulated sugar to a gallon of water. Stir until everything is dissolved. Submerge the breast in the water, cover, and refrigerate a minimum of eight hours up to 24 hours.
How to tell when it's done?
The USDA recommends that the internal temperature of turkey breast reach at least 165°F. Be sure to use an instant-read meat thermometer and stick it in the meat's thickest part, not touching the bone. Remove your turkey breast from the oven when it reaches 160 degrees. The breast will continue to cook while it rests and will come up to 165 degrees.
The cooking time listed in this recipe is for a three-pound bone-in turkey breast. If your breast is larger or smaller, it will take more or less time to cook. It's important to use a meat thermometer to check the temperature. Overcooking is the single biggest cause of dry and tough meat. If you are not a fan of white meat, feel free to substitute a bone-in, skin-on turkey thigh. You can also substitute chicken breasts in this recipe, but be sure to adjust the cooking time.This recipe isn't just for Thanksgiving; it would also be great served for Easter or Christmas, or any other special occasion.