TURKEY ROAST WITH PEAR CHUTNEY
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!
Servings: 6
Ingredients
Pear Chutney
- 1 tablespoon olive oil
- 1/2 red onion diced
- 1/2 cup golden raisins
- 3 pears diced
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon Himalayan sea salt more to taste
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
Turkey Roast
- 2-3 lb. Turkey Breast Roast
- 1 tablespoon olive oil
- 2 cloves garlic grated
- 1/2 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1-1/2 cups chicken broth
- 1/2 onion sliced
Instructions
- Preheat oven to 350 °F.
- Place boneless turkey breast into baking dish and rub over the top the oil, grated garlic, paprika and salt and pepper.
- Add to the bottom of the roasting pan the chicken broth and the onions.
- Bake for 1-2 hours hours until the meat thermometer reaches 170 °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!
- Meanwhile, 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.
- Before serving baste again with the pan drippings.
Nutrition
Calories: 338kcal | Carbohydrates: 37g | Protein: 34.3g | Fat: 6g | Saturated Fat: 1.1g | Sodium: 1230mg | Fiber: 4.9g | Sugar: 27.4g