I am hosting Thanksgiving for a large number of people this year and will be roasting the biggest turkey I can find. But if you are looking to make a Thanksgiving dinner for 2-6 people, this turkey breast roast is a perfect solution. With only four ingredients and two hours of cooking time, this is an easy yet elegant meal. The Shady Brook Farms boneless turkey breast meat is smothered in truffle butter, sprinkled with coarse sea salt, and baked in convection oven for 2 hours. The resulting roast is moist, flavorful, and delicious.
I served this turkey breast roast with Cranberry Orange Relish and Fried Sunchokes.
Ingredients:
turkey breast roast
3 lb Shady Brook Farms Turkey Breast Roast
3-4 tablespoons butter
3 tablespoons truffles (preserved or fresh), chopped
Coarse sea salt to taste
cranberry orange relish
6 oz cranberries
1/2 cup sugar
1/4 cup water
1/4 cup orange juice
2 tablespoons Grand Marnier
Salt, pepper to taste
fried sunchokes
Vegetable oil
1 pound sunchokes, peeled, cut in thin rounds
1 clove garlic, minced
2 (Shady Brook Farms) turkey bacon slices, chopped
Directions:
turkey breast roast
Heat convection oven to 350°F. Mix butter and truffles together. Take the turkey meat out of the netting, sprinkle with sea salt and smother with 3/4 of truffle butter inside and out. Put the meat back in the netting and place the skin on, spreading the rest of the butter over the top.
Place the turkey roast on a rack in the oven to roast for about two hours. When the turkey gets golden brown, cover loosely with foil. Let it rest for 5-10 minutes before carving.
cranberry orange relish
Place sugar, water, and orange juice in a pot. Bring to boil, add cranberries, and then simmer for about 10 minutes. Add Grand Marnier and cook for a few more minutes on high heat. Cool in the refrigerator.
fried sunchokes
Heat 1-2 tablespoons of oil in a skillet. Add sunchokes, garlic, and bacon pieces and fry on medium-high heat, stirring occasionally, for about 10 minutes or until golden brown.
Note: A slightly different version of fried sunchokes was actually part of my very first recipe post a year ago. You will find more information about sunchokes in that post.
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Although there were no leftovers after this meal, most of all will have lots of leftovers after the actual Thanksgiving dinners. This month's 5 Star Makeover Challenge is to create a TURKEY OR ANY OTHER THANKSGIVING LEFTOVERS dish with a twist (such as modern, healthy, fusion, molecular gastronomy, seasonal, or adapting to a particular cuisine style). To participate, please post about your creation mentioning "5 Star Makeover" and linking to this post. Then, send me an email at natasha@5starfoodie.com or leave a comment here with a link to your blog post. All existing blog posts are welcome for submissions. Please send your entries by Sunday, December 6. The round-up will be posted on Monday, December 7.
