BONELESS TURKEY BREASTS WITH CRANBERRY CHUTNEY 🌞

[justaprogressive]

BONELESS TURKEY BREASTS WITH CRANBERRY CHUTNEY

SERVES 6 TO 8

WHY THIS RECIPE WORKS Boneless turkey breast offers all the
hearty flavor of turkey without the challenges of cooking and
carving a giant bird or bone-in breast, making it a quicker and
more approachable everyday meal. For crisp, golden skin, we
preheated our cast-iron skillet on the stovetop and browned the
turkey on all sides before roasting. This meant that the meat
needed much less time to finish cooking in the oven. We came
across a problem during roasting, however; the boneless breasts
were very unevenly shaped, so they cooked unevenly. Tucking the
tapered ends underneath and tying the breasts with twine made
them more uniform and easier to cook. Finally, we developed a
chutney to add flavor to the mild meat. We used shallot, fresh
ginger, mustard seeds, sugar, cranberries, and orange zest, with
a splash of vinegar to round out the flavors. If you’re using
self-basting turkey breast halves (such as frozen Butterball)
or kosher turkey breast halves, do not brine in step 1, but season
with salt in step 2. Often, boneless turkey breast halves are sold in
elastic netting; be sure to remove the netting before brining or
cooking.

Salt and pepper
2 (2-pound) boneless, skin-on turkey breast halves, trimmed
1 tablespoon vegetable oil
1 shallot, minced
4 teaspoons grated fresh ginger
1 teaspoon yellow mustard seeds
12 ounces (3 cups) fresh or frozen cranberries
1 cup packed brown sugar
¾ cup water
1 tablespoon grated orange zest
2 tablespoons cider vinegar

1 Dissolve 6 tablespoons salt in 3 quarts cold water in large
container. Submerge turkey in brine, cover, and refrigerate
for at least 30 minutes or up to 1 hour.

2 Adjust oven rack to middle position and heat oven to 325
degrees. Remove turkey from brine and pat dry with paper towels.
Tuck tapered end of each breast underneath and loosely tie
lengthwise with kitchen twine. Tie breasts crosswise at 1½-inch
intervals to make tidy, even roasts. Season turkey with pepper.

3 Heat 12-inch cast-iron skillet over medium heat for 5 minutes.
Add oil and heat until just smoking. Brown turkey on all sides,
about 10 minutes. Flip turkey skin side down, transfer skillet to
oven, and roast until turkey registers 160 degrees, about 1 hour,
flipping breasts halfway through roasting.

4 Using potholders, remove skillet from oven. Transfer turkey to
carving board, tent loosely with aluminum foil, and let rest while
making chutney.

5 Being careful of hot skillet handle, pour off all but 1 tablespoon
fat. Add shallot, ginger, mustard seeds, and ½ teaspoon salt and
cook over medium heat until shallot is softened, about 30 seconds.
Stir in cranberries, sugar, water, and orange zest. Bring to simmer
and cook, stirring occasionally, until cranberries have mostly broken
down and mixture is thickened, about 15 minutes. Off heat, stir
in vinegar and any accumulated turkey juices. Remove twine from
turkey and slice into ¼-inch-thick slices. Serve with chutney.

From "Cook It In Cast Iron"
https://www.goodreads.com/book/show/25489331-cook-it-in-cast-iron

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Cranberry Fritters

MAKES & SERVINGS

1 cup cranberries
1 cup sugar, divided
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking powder
2 eggs, separated
1/4 cup ice water
1 apple, peeled and diced
Confectioners’ sugar for dusting
Raspberry jam
Oil for frying


In a saucepan combine the cranberries, 1/4 cup of the
sugar, and the water. Cook over high heat until the
berries begin to burst. Remove from the heat and chill.
Sift together the flour, the remaining 3/4 cup sugar,
and the baking powder. Beat the egg yolks with the ice
water in a large bowl. Add the dry ingredients, the apple,
and chilled cranberries and liquid; mix well. In a separate
bowl beat the egg whites until soft peaks form. Fold into
the cranberry mixture.

In a deep skillet or deep-fat fryer, heat 1 to 2 inches of
oil to 350 degrees. For each frit- ter, drop 2 tablespoons
of the batter into the oil. Cook for 1 minute. Turn over and
continue frying until golden. Drain the fritters on paper towels.
Dust with confectioners’ sugar. Serve with raspberry jam.

From "The Great Southern Food Festival Cookbook"
https://www.goodreads.com/en/book/show/6406155-the-great-southern-food-festival-cookbook

Thought there might be a need for this!!