Roasted Sea Salt & Cracked Pepper Turkey with a Cranberry Maple-Mustard Glaze
1 hour and 30 minutes |
Servings:
6-8 |
Prep:
15 minutes |
Cook:
1 hour and 15 minutes
Roasted Sea Salt & Cracked Pepper Turkey with a Cranberry Maple-Mustard Glaze
1 hour and 30 minutes
Servings:
6-8
Prep:
15 minutes
Cook:
1 hour and 15 minutes
Roasted Sea Salt & Cracked Pepper Turkey with a Cranberry Maple-Mustard Glaze
1 hour and 30 minutes
Servings:
6-8
Prep:
15 minutes
Cook:
1 hour and 15 minutes
Ingredients
Ingredients
- 2 package Granny’s Sea Salt & Cracked Black Pepper Boneless Turkey Breast or Boneless, Skinless Turkey Breast*
- 1/2 cup (125 mL) dried cranberries
- 1/2 cup (125 mL) water
- 1/4 cup (65 mL) maple syrup
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) red wine vinegar
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) chives, finely chopped
- Sea salt and cracked black pepper, to taste
Method
- Preheat the oven to 350°F (175°C). Place the breast skin side up in a roasting pan. Season with salt and pepper to taste. Bake for 40 minutes.
- While the turkey is cooking, place cranberries, water, maple syrup, olive oil, and vinegar, into a saucepan. Simmer for 5 minutes until cranberries are soft.
- Transfer sauce into blender or food processor and blend until smooth. Mix in mustard and chives.
- After removing the turkey from the oven, remove skin and coat with glaze. Return to the oven for an additional 30 minutes. Add additional glaze to the turkey parts halfway through cooking.
- The turkey is cooked when a meat thermometer should read 170°F (77°C) when it is done.
Tips
This recipe can be made with a variety of different cuts. Try it with turkey thighs!
Recipe courtesy of Chef Jason Wortzman
Copyright 2020 Exceldor Cooperative
All Rights Reserved
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Notes
This recipe can be made with a variety of different cuts. Try it with turkey thighs!
Recipe courtesy of Chef Jason Wortzman
Copyright 2020 Exceldor Cooperative
All Rights Reserved