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Recipes October 6, 2016

Cranberry-Glazed Turkey Dinner

Turkey Roast

If the prospect of cooking a whole turkey seems like too much work and too much turkey, consider roasting a boneless turkey breast. While the oven is on, you can roast seasonal vegetables to accompany the turkey for a festive and healthy meal (pictured) that comes together with little fuss. This makes enough to serve four, plus leftover turkey to enjoy in sandwiches and salads. A whole-grain side like farro or wild rice would round out the meal beautifully. You can substitute other vegetables for the squash and Brussels sprouts; try sweet potatoes and cauliflower. This holiday meal is so easy, you will want to make it throughout the year!


1. To roast turkey and vegetables: Preheat oven to 325ºF with racks on middle and bottom positions. Coat a small roasting pan that can be used over direct heat (a 10-inch cast-iron or stainless skillet works well) with cooking spray.

2. Remove skin from turkey breast and trim off any fat. Pat turkey dry. Brush with 1 Tbsp oil and sprinkle with 1/8 tsp salt and 1/4 tsp pepper. Place turkey in prepared roasting pan. Roast on bottom rack of oven for 30 minutes, basting with pan juices once or twice.

3. Meanwhile, coat a large rimmed baking sheet with cooking spray. Toss squash with 1 1/2 tsp oil, 1/8 tsp each salt and pepper in medium bowl. Spread squash on one half of the baking sheet. Toss Brussels sprouts with remaining 1 1/2 tsp oil and remaining 1/8 tsp each salt and pepper in the bowl. Spread sprouts on remaining half of baking sheet.

4. After turkey has roasted 30 minutes, place baking sheet with vegetables on middle rack of oven. Roast for 30 minutes, stirring vegetables once or twice. Meanwhile, mix cranberry sauce, vinegar and thyme in small bowl.

5. After turkey has roasted 1 hour, brush cranberry mixture over turkey (try to keep the glaze on the turkey and avoid spilling it in the pan). Continue roasting turkey until an instant-read thermometer inserted in thickest part registers 165ºF, 10 to 30 minute longer. (Temperature will increase to 170ºF during resting.) Total cooking time for turkey is about 70-90 minutes. Transfer turkey to a cutting board, cover loosely with foil and let rest for about 15 minutes. (Do not wash roasting pan.)

6. Continue roasting vegetables until they are tender. If one vegetable is tender before the other, transfer to a bowl and keep warm. (Total cooking time for vegetables is about 60 minutes.)

7. Meanwhile, to make gravy: Add shallot to roasting pan. Place over medium-high heat. Cook, stirring, until softened, 1 to 2 minutes. Add juice or wine and vinegar; bring to a simmer. Cook 2 minutes. Add broth and return to a simmer. Simmer about 2 minutes to intensify flavors. Stir cornstarch mixture and add to the pan. Cook, whisking constantly, until sauce has thickened, about 1 minute. Whisk in mustard.

8. Slice turkey breast and serve with vegetables and gravy.

Yield: Serves 4, with leftover turkey (serving size: 3 oz cooked turkey, 1 cup vegetables and 1/4 cup gravy).

Per serving: Calories: 310. Total fat: 7 grams. Saturated fat: 1.5 grams. Cholesterol: 60 milligrams. Sodium: 330 milligrams. Carbohydrates: 33 grams: Fiber: 7 grams. Sugars: 9 grams. Protein: 30 grams.


  • 1 boneless turkey breast half
  • 2 tbsp olive oil or vegetable oil
  • 3/8 tsp salt
  • 1/2 tsp pepper
  • 4 cup cubed (3/4-inch pieces) peeled butternut squash
  • 4 cup brussels sprouts, cored and halved
  • 1 tbsp prepared cranberry sauce
  • 1 1/2 tsp balsamic vinegar
  • 1/4 tsp dried thyme
1 medium shallot, finely chopped (2 Tbsp)
1/4 cup fruit juice, such as pomegranate, cranberry, cherry, orange or apple or fortified wine, such as port or madeira
1 Tbsp balsamic vinegar
1 cup low-sodium chicken broth
1 Tbsp cornstarch, mixed with 2 Tbsp water
1 tsp Dijon mustard

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