Easy Roasted Turkey Breast with Pear Chutney

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

This Oven Roasted Turkey Breast with Pear Chutney is a Fall meal at its best and a staple at my family holiday dinners! The perfect simple and flavorful dish to please a crowd!

Cooked boneless turkey breast roast with pear chutney on topEasy Boneless Turkey Breast Recipe

I absolutely love all the fall and winter holidays, for two reasons. The first is that it brings all my family together. Second, it means we all get together and cook and eat ALL the best comfort food. For my family, a turkey roast is always on the menu (along with Nanny’s famous rolled cabbage, brisket, and Sweet and Sour Meatballs). I grew up eating this delicious turkey roast, so I have to give a big Lexi’s Clean Kitchen shout out to my amazing mom who made this constantly! She’s not a huge cook, so trust me when I say that you will not believe how simple this is to throw together!

This turkey breast roast is a little different than the Stuffed Turkey Breast I have on the site. For one, this roast isn’t stuffed, but conveniently left in the butcher’s twine and cooked as is. And this recipe is made sweet and savory, thanks to the pairing of this easy pear chutney. It’s the perfect fall meal, small Thanksgiving feast or winter holiday dinner meal. I know we’ll likely have it on our menu this year, and I hope you give it a try too!

Boneless turkey breast in a roasting panIngredients Needed for Boneless Turkey Breast Roast

  • Boneless Turkey Breast Roast
  • Olive Oil
  • Chicken or Turkey Broth
  • Onion
  • Paprika
  • Sea Salt and Pepper

I paired this turkey breast roast with the most delicious pear chutney. It’s simple to makes and really makes this dish special. I love that salty and sweet combination this dish has. 

Pear chutney in a potHow to Roast a Boneless Turkey Breast

  1. First, place the boneless turkey breast in a roasting dish.
  2. Rub oil, spices and grated garlic on top of the turkey breast. Then add onions and broth to the baking dish.
  3. Bake for 1-2 hours until the meat thermometer reaches 170 °F while basting every 30 minutes.
  4. Once it’s done cooking let it rest for 10 minutes before slicing. Drizzle with pan drippings before serving.

Sides to Pair with this Oven Roasted Turkey Breast Recipe

Turkey Roast with Pear Chutney - Lexi's Clean Kitchen

If you like this fall inspired dinner recipe, check out these others:

Turkey Roast with Pear Chutney

Prep Time 00:05 Cook Time 02:30 Total Time 2:35 Serves 6

Ingredients

    Pear Chutney

    Turkey Roast

    Directions

    1. Make the chutney: In a medium saucepan, heat oil for about 2-3 minutes until hot. Add in onions and stir until translucent, about 5 minutes. Add raisins and let cook for another 2 minutes. Pour in everything else and stir well. Let simmer for 10 minutes, until sauce thickens and pears are fork tender. Taste and adjust seasoning as needed.
    2. Preheat oven to 350 °F.
    3. Place boneless turkey breast into baking dish.
    4. Add oil, chicken broth, garlic, onions, salt, and freshly ground pepper.
    5. Bake for 2 1/2 hours until the meat thermometer reaches 165 °F (adjust cooking time for the size of the roast you buy). Every 30 minutes, make sure to baste the turkey by spooning a few spoonfuls of sauce over it. During this basting process, check the temperature of the turkey breast. The baking time will change depending on the size of the turkey roast you choose!
    6. Before serving, baste again with the onion/juice mixture!
    7. Serve and enjoy!

    Recipe Notes

    Note: Make sure to baste the turkey! Every 30 minutes carefully pour a little of the broth over the turkey until the turkey is fully cooked and the internal temperature reaches 165ºF.

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    French Squash Soup

    This French Squash Soup is made with pears and herbes de Provence for a flavorful, creamy Fall dinner that everybody will love! 

    Easy squash soup in a bowlSquash Soup Recipe

    This warm and hearty French Squash Soup is an interesting take on the typical butternut squash soup. With a mix of different types of squash and the addition of pear and herbes de Provence, this warm and interesting recipe is going to elevate dinner time.

    I am so excited to share this recipe today from Simone Miller’s newest cookbook, Paleo Soups and Stews. You all know I LOVE soups, and this book is jam-packed with over 100 delectable recipes for every season and occasion. Plus accompaniments like oyster crackers, baguette bread, and so much more. It is gorgeous, practical, and a total necessity for any kitchen!

    Recipes that are on my must-make list from this gorgeous book:

    • New England Clam Chowder
    • Lobster Bisque
    • Hot and Sour Soup
    • Mushroom Bisque
    • Pho Broth
    • Matzo Ball Soup
    • Wontons
    • Oyster Crackers
    • And SO many more!

    French Squash Soup recipe in bowlsIf you like this soup recipe, check out these others:

    French Squash Soup
    Serves 6
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    Prep Time
    5 min
    Cook Time
    1 hr 30 min
    Prep Time
    5 min
    Cook Time
    1 hr 30 min
    Ingredients
    1. 2 medium butternut, acorn, or kabocha squash, or a combination
    2. 2 tablespoons melted ghee or avocado oil, divided
    3. 2 teaspoons salt, divided
    4. 1 teaspoon ground black pepper
    5. 1 large onion, chopped
    6. 2 pears, peeled, cored, and diced
    7. 6 cups chicken broth
    8. 1 teaspoon herbes de Provence
    9. Fresh tarragon, for garnish (optional)
    Instructions
    1. Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the ghee and sprinkle with 1 teaspoon of the salt and the pepper. Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
    2. About 15 minutes before the squash is done roasting, heat the remaining tablespoon of ghee in a dutch oven over medium heat. When the ghee is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
    3. When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
    4. Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
    Notes
    1. Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
    2. Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
    3. For vegan: Sub oil instead of butter and use vegetable broth.
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