Roast turkey breast with bacon-cranberry chutney

Prep 5 min
Total 50 min
Serves 4

This year, spend more time with friends and family, thanks to a delicious dinner that comes together in just one hour!



750 g
skin-on, boneless turkey breast
1/4 tsp
4 slices
bacon, coarsely chopped
gala apples, coarsely diced
2 cups
fresh or frozen cranberries
1/3 cup
1/4 cup
water or orange juice, optional


  • PREHEAT oven to 400F. Set a rack on a 9 × 13-in. baking pan. Sprinkle both sides of turkey with salt and fresh pepper. Lay turkey, skin-side up, on rack. Scatter bacon, apples and cranberries on pan around turkey.
  • ROAST in centre of oven until skin turns golden-brown and a meat thermometer inserted into thickest part of turkey reads 170F, 40 to 45 min. Transfer turkey to a cutting board and tent with foil; let stand for 10 min.
  • REMOVE rack and stir brown sugar into bacon mixture until dissolved. Add 1/4 cup water if there aren’t any pan juices. Spoon into a serving bowl. Slice turkey and serve with chutney.

Serve with spiced parsnip and sweet potato mash, and sugar snap pea and water chestnut sauté.


Calories 421
Protein 46 g
Carbohydrates 38 g
Fat 9 g
Fibre 4 g
Sodium 425 mg
Excellent source of Zinc

How to carve turkey

Issue: October 2013

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Photo credit: Roast turkey breast with bacon-cranberry chutney recipe Photo by Sian Richards

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