Garlic Herb Turkey Breast with Cranberry Compote
Juicy garlic herb turkey breast is roasted in a rich garlic herb butter and served with a tangy cranberry compote - perfect for a smaller-scale Thanksgiving dinner!
Servings 6 servings
Calories 396kcal
Ingredients
Garlic Herb Turkey Breast
- 1 (3-5 lb) boneless or bone-in skin-on turkey breast (see notes*)
- 4 medium cloves garlic, minced plus 1 additional small head for roasting with the top trimmed off to expose cloves
- Kosher salt and pepper
- 3 tablespoons unsalted butter, softened
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh rosemary plus extra sprigs for roasting
- 1 teaspoon dried rubbed sage
- 2 medium shallots, halved
Cranberry Compote
- 3 cups fresh or frozen cranberries
- 3/4 cup dry red wine
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon grated orange zest
Instructions
Garlic Herb Turkey Breast
- Preheat oven to 350F. Arrange a roasting rack in a medium baking dish and place turkey skin side-up on top. Season turkey all over with salt and pepper, rubbing underneath and on top of the skin. Set aside for a moment.
- In a small bowl, combine softened butter, 4 cloves minced garlic, parsley, rosemary, and sage. Season butter with salt and pepper to taste.
- Rub half of butter all over turkey breast, using your fingers to rub underneath the skin and on top. Scatter small garlic head, shallot halves, and additional rosemary sprigs around turkey.
- Roast turkey breast at 350F for 1 to 1-1/2 hours (about 20-25 minutes of cooking per pound of turkey) basting 2-3 times throughout roasting with pan drippings until turkey registers 160F when a kitchen thermometer is inserted in the thickest part of turkey (do not touch the bone if using bone-in turkey)
- Remove turkey from oven and brush all over with remaining half of garlic herb butter. Allow turkey to rest uncovered 20 minutes while you make the cranberry compote.
Cranberry Compote
- Combine all compote ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and allow compote to simmer 10-15 minutes, stirring occasionally until sauce is reduced and thickened.
- Carve rested turkey into thin slices and serve warm with cranberry compote on top. Enjoy!
Notes
Storing Instructions
Store turkey in refrigerator up to 6 days. Turkey may also be frozen up to 2 months.
*Bone-in or boneless turkey breast both work in the recipe, however roast time will vary slightly. Use 20 minutes of cook time per pound of turkey as your benchmark, use a kitchen thermometer to temp turkey, and add additional time as needed.
Nutrition
Serving: 2 slices turkey (4 oz cranberry compote) | Calories: 396kcal | Carbohydrates: 24g | Protein: 49g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 138mg | Sodium: 470mg | Potassium: 606mg | Fiber: 2g | Sugar: 19g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg