Roast turkey breast with bacon-cranberry chutney

Prep 5 min
Total 50 min
Serves 4



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

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