Maple-Glazed Roasted Turkey Breast with Apple-Cranberry Chutney

Maple-Glazed Roasted Turkey Breast with Apple-Cranberry Chutney ingredients

• 3 lbs boneless, skin-on turkey breast
• 1 tbsp olive oil
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp poultry seasoning
• 0.25 cup maple syrup (grade A dark, robust taste)
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1 tsp fresh rosemary, chopped
• 1 large Granny Smith apple, peeled, cored, and diced
• 1 cup fresh cranberries
• 1 tsp orange zest
• 0.25 cup orange juice
• 0.25 cup light brown sugar, packed
• 0.5 tsp ground cinnamon
• 0.25 tsp ground ginger
• 2 tbsp water

How to make Maple-Glazed Roasted Turkey Breast with Apple-Cranberry Chutney

1. Preheat your oven to 375°F (190°C). Pat the 3 lbs boneless, skin-on turkey breast completely dry with paper towels to ensure a crispy skin and even browning during roasting.
2. In a small bowl, combine 1.5 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp poultry seasoning. Rub the turkey breast all over with 1 tbsp olive oil, then generously season with the herb and spice mixture.
3. Place the seasoned turkey breast, skin-side up, on a roasting rack set in a shallow roasting pan. Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 150°F (65°C).
4. While the turkey roasts, prepare the maple glaze: In a small saucepan, whisk together 0.25 cup maple syrup, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 1 tsp chopped fresh rosemary. Bring to a gentle simmer over medium-low heat, then remove from heat and set aside.
5. Prepare the apple-cranberry chutney: In another small saucepan, combine 1 large diced Granny Smith apple, 1 cup fresh cranberries, 1 tsp orange zest, 0.25 cup orange juice, 0.25 cup light brown sugar, 0.5 tsp ground cinnamon, 0.25 tsp ground ginger, and 2 tbsp water.
6. Bring the chutney mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 15-20 minutes, or until the cranberries have burst and the apples are tender, and the sauce has thickened slightly. Remove from heat and set aside to cool slightly.
7. Once the turkey breast reaches 150°F (65°C), remove it from the oven and brush generously with about half of the prepared maple glaze, covering the skin evenly.
8. Return the turkey to the oven and continue roasting for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Brush with the remaining maple glaze during the last 10 minutes of cooking for a beautiful caramelization.
9. Once the turkey reaches 165°F (74°C), carefully remove the roasting pan from the oven. Tent the turkey loosely with aluminum foil and let it rest on the carving board for at least 15-20 minutes before slicing.
10. During the resting period, the internal temperature of the turkey will continue to rise a few degrees, and the juices will redistribute throughout the meat, resulting in a more tender and flavorful roast.
11. To serve, slice the rested turkey breast against the grain into thick pieces. Arrange on a platter and spoon the warm Apple-Cranberry Chutney alongside or over the slices.
12. Pour any pan juices from the roasting pan over the sliced turkey for extra moisture and flavor.

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