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Cranberry Glazed Turkey Breast with Wild Rice Pilaf

http://www.eatingwell.com/recipes/cranberry_turkey_breast_wild_rice_pilaf

From EatingWell:  November/December 2013

This cranberry-glazed turkey breast recipe, which uses a split bone-in turkey breast, is the perfect thing to make if you’re serving a smaller crowd or if everyone wants white meat. The wild rice pilaf recipe is delicious on its own so you can make it even if you don’t prepare the turkey.

6 servings, 3 ounces turkey and 3/4 cup pilaf each | Active Time: 45 minutes | Total Time: 2 hours

Ingredients

Pilaf

Cranberry Glaze & Turkey

Preparation

  1. Preheat oven to 400°F.
  2. To prepare pilaf: Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallot and garlic; cook, stirring, until softened, about 3 minutes. Add water and rice. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer. Cover and cook until the rice is split and tender, 45 minutes to 1 hour. Drain any excess liquid. Stir in dried cranberries, nuts, sage, salt, pepper and the remaining 1 tablespoon oil; cover and let stand until ready to serve.
  3. Meanwhile, prepare glaze & turkey: Combine fresh cranberries, maple syrup, water, garlic and 1/4 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring frequently, until the cranberries start to split, 1 to 2 minutes. Transfer to a blender and let cool for 5 minutes. Puree until smooth (use caution when pureeing hot liquids). Set aside half the glaze for serving with the turkey. You’ll use the other half for basting.
  4. Place turkey bone-side down in a small roasting pan. Sprinkle all over with the remaining 1/2 teaspoon salt and pepper. Roast for 30 minutes. Generously brush the turkey with some of the cranberry basting glaze. Roast for 15 minutes more, then baste again with more glaze.
  5. Continue roasting until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 30 to 45 minutes more.
  6. Transfer the turkey to a clean cutting board and let rest for 10 minutes. Reheat the cranberry glaze that was reserved for serving, if desired. Slice the turkey and serve with the glaze and rice pilaf.

Nutrition

Per serving : 491 Calories; 13 g Fat; 2 g Sat; 8 g Mono; 94 mg Cholesterol; 56 g Carbohydrates; 40 g Protein; 5 g Fiber; 363 mg Sodium; 635 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1/2 vegetable, 2 other carbohydrate, 5 lean meat, 2 fat

Tips & Notes