This dish is packed with complementary flavors and a few pairings you wouldn’t think of that will surely keep your palate engaged. Turkey breast and carrots appeal to all but when finished with a ginger Cranberry-balsamic sauce, you have a dish with divine notes of flavor. It’s pungent, tart, a touch sweet and much more.
• 1 Turkey Breast
• 6 medium carrots, peeled and cut into 1-inch chunks
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1-pint cranberries ( fresh or frozen)
• 1/3 cup apple cider plus more if needed
• ¼ cup balsamic vinegar
• 2 teaspoons ground ginger
• Vegetable oil
• Black pepper
1. Preheat oven to 400 degrees F.
2. Rinse the turkey breast and pat dry.
3. Generously season both sides of the turkey breast with salt and black pepper.
4. Drizzle about 2 tablespoons of vegetable oil in a large cast-iron skillet.
5. Heat the skillet over medium-high.
6. Add the turkey breast to the hot skillet. Sear for 2-3 minutes per side.
7. Transfer the browned turkey breast to a platter and set aside.
8. Add another tablespoon of oil to the skillet followed by the carrots.
9. Follow with the onion and garlic as well as a big pinch of salt and black pepper.
10. Cook while stirring for about 5 minutes.
11. Pour in the cider to deglaze the pan.
12. Scrape the flavor bits from the bottom.
13. Bring to a gentle boil.
14. Return the turkey breast to the skillet with the carrots.
15. Transfer the skillet to the oven to cook for 10 minutes or until carrots are tender and the breast is done.
For the sauce
1. bring the cranberries, balsamic vinegar and ground ginger to a boil in a saucepan.
2. Reduce to a simmer.
3. Simmer for 5 minutes.
Remove skillet from the oven and plate. Slice the turkey breast into 1-inch strips. Divide the breast among four plates and finish each serving with the sauce and enjoy!
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