Everyone seems to be doing “Christmas in July” sales and the such, so why not add to the celebration by enjoying a turkey dinner?
It’s not just for fall and winter anymore!
What is kinda cool is; this turkey dinner is made from just the breast, so not too much fuss and really, very little muss – so, bonus!
My market only had ‘roast in bag’ pre-seasoned breasts on hand, so I skipped additional salt and pepper; and I already
had a can of plain cranberry sauce in the pantry, so I also made a few other changes to the original recipe, from this fun little book I picked up on clearance somewhere. Still and all, a very nice recipe, and a a fine summer’s dinner with a couple of salads on the side.
INGREDIENTS
Turkey Breast:
•1 turkey breast (about 5 lb)
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•Celery
•Carrots
Sauce:
•1 can cranberry sauce
•1/2 cup Mandarin orange slices
•2 tbsp honey
•2 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•1 tbsp Sherry Peppers Sauce*
•1 tbsp balsamic vinegar
•1 tsp sage
•1/4 tsp allspice
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Heat oven to 350º.
Apply cooking spray to a foil lined roasting pan and scatter celery and carrots over the bottom.
Place the turkey breast on top of the celery and carrots and season with the salt and peppers.
Note: my turkey breast was pre-seasoned, so I skipped the salt and peppers.
Cover and roast for about two hours total.
While the turkey breast is roasting, combine the sauce ingredients together in a blender or food processor and process until smooth.
After the turkey breast has baked for 90 minutes, remove the cover and generously glaze with the sauce. Bake for another 30 minutes, until the internal temperature has reached 165º.
While the turkey is glazed and finishing in the oven, heat any remaining sauce on the stove top to serve with the turkey breast.
When the turkey is ready, remove from the oven and let rest for ten minutes before slicing and serving.