Cranberry Turkey

Prep Time: 20 minutes     Cooking Time: 40 minutes
Equipment: cutting board, knife, saucepan, spatula
Servings: 4        Serving Size: 1 chicken breast   

Ingredients: 

1 turkey breast (skin on, bone removed)

1/2 cup chicken broth (at room temperature)

1 Tbsp butter (unsalted)

2 tsp dried thyme

1 tsp black pepper

1 tsp salt (plus more to taste)

For cranberry glaze:

1.5 cups cranberries (frozen or fresh)

1/3 cup honey (or maple syrup)

2 Tbsp apple cider vinegar (or malt vinegar)
 
 
Instructions: 

1. Begin by making cranberry glaze. Combine the cranberries, honey and apple cider vinegar in a small saucepan. Bring to a boil over high heat, then turn to a simmer for about 5 minutes, until the liquid starts to thicken.

2. Remove the mixture from the stove and pour into a sieve placed over bowl.

3. Using a spatula, push the pulp of the mic through the sieve and into the bowl, leaving skins and seeds behind. Set aside.

4. Before you start working with the turkey make sure to pat dry. 

5. Evenly rub the spices and salt all over the turkey breast. Sear with butter or oil for 3-4 minutes on a skillet then add stock.

6. Cook turkey breast evenly 6-8 minutes each side

7. Transfer chicken to a cutting board or platter and let it rest for 5 to 10 minutes.

8. Pour cranberry glaze on top of turkey.

9. Enjoy!!!

Variations: 

● Vegetable stock can be used instead of chicken stock and helps reduce sodium content.