A simple succulent, roast turkey breast with pear chutney makes for a surprisingly no-fuss, healthy and delicious family or company dinner.
This light, healthy turkey preparation is simple to make, yet looks and tastes elegant. It can stand on its own with a couple of sides or you can marry it with the typical turkey fare of stuffing and gravy. The actual hands-on time is less than 30 minutes.
I highly recommend using kosher turkey or brining it yourself for maximum flavour and juiciness. Bone-in turkey adds to the juiciness as well and the half breast is easy to remove from the bone after cooking for easy slicing.
The pear chutney is an excellent accompaniment – a little sweet from the pears and raisins, a little tangy from the cider vinegar and lemon and all balanced nicely with cinnamon, garlic and onion. It can be made several days ahead and can also be served as a side dish or as an appetizer with crackers.
I have to admit that I still love gravy on my turkey no matter what else it’s served with, so I included a quick gravy recipe using the turkey drippings.
Try one or two of these sides along with the turkey and pear chutney:
- Red Quinoa Salad with Roasted Carrots and Beets;
- Roasted Sweet Potatoes, Peppers, Eggplant and Apples;
- Savoury Stuffing;
- Quinoa and Glazed Butternut Squash Salad; or
- Roasted Honey-Thyme Carrots.
- Buy a pear chutney (or mango chutney) from your local farmer’s market or specialty food store
- Use apples instead of pears in the chutney.
- Use dried cranberries or chopped prunes instead of raisins.
- Use chicken instead of turkey.
The pear chutney part of the recipe was adapted from Lexi’s Clean Kitchen.