When it comes to having easy to bring weekday lunches - it is a struggle. We try to bring lunch everyday, taking in leftovers. This week we had a snowy Sunday forecast and decided to make a turkey breast. The turkey is easy to do - cooks for about 2 hours - and lasts all week! Today is Wednesday and we are still working on finishing it!
Every time I make a turkey breast I do it a little differently. This week was inspired by the other leftover ingredients we had in the fridge.
Roast Turkey Breast with Fresh Cranberry Orange Relish
1 whole orange, unpeeled, cut into eighths and seeds removed
1 12 oz. bag of fresh cranberries
Place cranberries and oranges in a food processor. Pulse until the mixture is all in small pieces.
Roast Turkey Breast
1 onion sliced
A few carrots sliced
Relish (from above)
Preheat oven to 350 degrees.
Using a roasting pan (or brownie pan, whatever you have), place onions and carrots in the bottom of the pan.
Place turkey breast on top of veggies.
Lift up skin and spread relish underneath.
Pour about 1/2 - 1 cup of chicken broth over the top of the turkey.
Brush turkey with olive oil.
Sprinkle with about 1 tbsp. or so of poultry seasoning.
Place in oven and bake for about 2 hours (until temperature indicator pops up).
Let rest, slice, and eat!
For more photos - click on the album to the right.
Prep time - about 15-20 minutes
Cook time -2 hours
1 roasting pan, chopping board and knife, and food processor.