Roasted turkey breast is a versatile and easier-to-cook alternative to whole turkey, ideal for small gatherings or weeknight dinners.
This recipe offers a moist turkey breast seasoned simply and paired with a fresh, vibrant cranberry-pecan relish that adds a sweet and tangy contrast.
The relish combines fresh cranberries, crunchy pecans, and citrus zest for a flavorful accompaniment that brightens the dish.
Why You’ll Love This Recipe
- Cooking the turkey breast at a moderate temperature ensures the meat stays juicy without drying out.
- The cranberry-pecan relish provides a balance of sweet, tart, crunchy, and fresh elements that elevate the roast turkey.
- Simple seasoning of the turkey allows the natural flavor to shine while the relish adds complex flavor layers.
Roasted Turkey Breast with Cranberry-Pecan Relish
Enjoy a juicy roasted turkey breast paired with a sweet-tart cranberry and pecan relish that complements the savory meat perfectly.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 6
- Yield
- 1 roasted turkey breast (about 3 pounds) with 1 cup cranberry-pecan relish
Ingredients
- 3-pound turkey breast, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup fresh cranberries
- 1/3 cup toasted pecans, chopped
- 1/4 cup finely diced red onion
- 2 tablespoons honey
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the Turkey Breast Preheat the oven to 350°F (175°C). Pat the turkey breast dry with paper towels. Rub olive oil over the entire surface of the turkey. In a small bowl, mix salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning evenly over the turkey breast.
- Roast the Turkey Breast Place the turkey breast skin-side up on a rack in a roasting pan. Roast in the preheated oven until an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 45 to 50 minutes. Let the turkey rest for 10 minutes before slicing.
- Make the Cranberry-Pecan Relish While the turkey roasts, combine fresh cranberries, toasted pecans, diced red onion, honey, orange juice, orange zest, cinnamon, and a pinch of salt in a medium bowl. Stir well to blend flavors. Refrigerate until ready to serve.
- Serve Serve the sliced roasted turkey breast with a generous spoonful of the cranberry-pecan relish on the side.
Helpful Tips
- Use a meat thermometer to ensure the turkey breast reaches a safe internal temperature of 165°F (74°C) for food safety.
- To toast pecans, heat a dry skillet over medium heat and cook pecans for 3-5 minutes, stirring frequently until fragrant.
- The cranberry-pecan relish can be made up to a day in advance and refrigerated; bring to room temperature before serving for best flavor.
Storage and Make-Ahead
Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days.
Keep the cranberry-pecan relish refrigerated separately and consume within 3 days.
Reheat turkey slices gently in the oven at 275°F (135°C) until warmed through, about 20 minutes, to maintain moisture.
Frequently Asked Questions
Can I cook the turkey breast from frozen?
For best results, thaw the turkey breast completely before roasting to ensure even cooking and proper internal temperature.
Can I use dried cranberries instead of fresh?
Fresh cranberries are recommended for the best tart flavor and texture in the relish, but dried cranberries can be used if rehydrated slightly.
What if I don’t have pecans?
You can substitute walnuts or almonds for similar texture and flavor in the relish.
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