Cranberry Herb Turkey Breast with Greens

Fresh cranberries and garden herbs turn a simple turkey breast into a bright American roast for weekend tables. A honey-Dijon sage rub seals in flavor while sturdy greens catch the savory pan juices.

Serves 6 · 15 min prep · 55 min cook

Estimate for one serving

• 340 cal
• 42g protein
• 12g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 1/2 lb boneless turkey breast
• 1 cup fresh cranberries
• 3 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 10 oz mixed sturdy greens (kale, chard, spinach)
• 1 large shallot
• 1 tbsp lemon juice
• 1/2 cup chicken broth

Instructions

1. 1Preheat the oven to 375°F. Pat the turkey breast dry and place it in a roasting pan or large oven-safe skillet.
2. 2In a small bowl, mash minced garlic with chopped sage, rosemary, salt, pepper, Dijon, honey, and olive oil into a thick herb paste.
3. 3Rub the paste all over the turkey breast, tucking some under any loose skin if present; scatter half the cranberries the meat.
4. 4Roast for 45 to 55 minutes, basting once with pan juices halfway, until an instant-read thermometer in the thickest part reads 160°F and the exterior is golden.
5. 5While the turkey rests tented with foil for 10 minutes (carryover will bring it to 165°F), heat the remaining olive oil in a large skillet over medium-high.
6. 6Sauté thinly sliced shallot until soft and lightly browned, about 3 minutes, then add the remaining cranberries and a splash of broth; cook until berries just begin to burst.
7. 7Add the washed greens in handfuls, tossing until wilted but still vibrant, 3 to 4 minutes; finish with lemon juice and salt.
8. 8Slice the turkey against the grain into 1/2-inch medallions and arrange on a large platter over or beside the cranberry greens.
9. 9Spoon any remaining pan juices and burst cranberries over the slices so the board looks abundant and ready for sharing.