A whole turkey might not be on the menu this year, but you can have all the great taste in smaller portions regardless of how many you are cooking for!
Nutritional highlights
Turkey is low in fat and high in protein. It also boasts a host of minerals and vitamins such as vitamin B6 and niacin.
Vitamin B6 and niacin (vitamin B3) - help the body turn our food into energy and then either store or use it.
Cranberries have a high antioxidant content which make them a great option when looking to give our immune system a little boost throughout the winter months.
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Ingredients
Makes 4 servings
Preparation time: 15 minutes
Cooking time: 45 minutes
For the cranberry sauce:
- 50g sugar
- 75ml water
- 150g fresh cranberries
- Zest of ½ an orange
Main recipe:
- 4 boneless turkey breast fillets
- Fresh rosemary
- Fresh sage
- 8 bacon medallions
Method
To make the cranberry sauce (this could be made a few days in advance or when cooking the meal):
Add the sugar and water to a saucepan and place on a low heat, stirring regularly until the sugar dissolves.
Add the cranberries and cook for 8-10 minutes, until they burst and the sauce is thickened.
Stir in the orange zest and remove from the heat. Transfer the contents into a container and refrigerate.
Main recipe:
Preheat the oven to 180°C.
Slice the turkey breasts down the middle leaving one side sealed, then open (like a book). Sprinkle fresh rosemary and sage inside and fold back together.
Wrap each turkey breast with 2 bacon medallions and place on a roasting dish. Season with pepper and cook for 40-45 minutes.
Halfway through cooking, remove the tray from the oven and apply a layer of cranberry sauce on the top of each turkey breast.
Return to the oven for the remaining cooking time and until no longer pink in the center.
Remove from the oven and serve alongside your favourite trimmings.
| Calories: | Fat: | Saturates: | Total Sugar: | Salt: |
|---|---|---|---|---|
| 249 | 3.1 | 0.9 | - | 0.92 |