So long story short, when I was pondering this recipe, I was equal parts hopeful and skeptical. As it turns out, the hopeful part was right all along. Both the meat and the sauce in this Cranberry Chipotle Turkey Breast are outstanding.
This recipe is also highly adaptable. If you like the sweet more than the sour, add more apricot jelly. Or vice versa. And, if every time you eat chipotle you experience firsthand the effects of nuclear fission in your mouth, then add less of it.
As always, the point is to enjoy your food and prepare it entirely to your liking!
Now, one thing all of us can agree on: nobody likes dry turkey. And by injecting the breast with evaporated milk the end result will be as delicious as it will be juicy. The butter rubbed all over the meat surely makes a difference too.
You can also make your turkey the way you always do and just accompany it this Thanksgiving with our sauce, for a nice variation on your usual theme. Just double the amounts of your recipe so that you have enough sauce.
Either way, this Cranberry Chipotle Turkey Breast recipe was stamped with the Gringo’s (my hubby) seal of approval. I am pretty confident I will get yours and your family’s too.
I have a confession to make: I have never been a fan of turkey, but this recipe made me a believer. A true one at that. All the ingredients blend so well to enhance the final result!
We have other recipes for Thanksgiving here, so please make sure to check them before you leave. You can find there the recipe for the mashed sweet potatoes with pineapple (side dish in this post’s photos) I accompanied the turkey with. And psst, psst, there is a recipe for dessert in that other post too.
And last but not least, I wish you a very happy, love-filled Thanksgiving. I hope you have found many reasons this year to be thankful. My heart is brimming with gratitude. I have many reasons to be thankful and that is, indeed, something to feel extremely grateful for.
Cranberry Chipotle Turkey Breast
Ingredients
- For the turkey:
- 1 – 4 lbs. thawed turkey breast
- 1 – 14 oz. can evaporated milk
- 1/2 stick butter softened
- garlic powder
- salt and pepper to taste
- For the sauce:
- 1 1/4 cups dried cranberries divided
- 1 – 2 tbsp canned chipotle peppers (or to taste)
- 1 – 2 tbsp apricot preserves or jelly (or to taste)
- 1 – 2 cubes chicken bouillon
- 2 tbsp tomato puree
- freshly ground pepper
- 3 cups water
Instructions
- Preheat oven to 375 F.
- Using a flavor injector, inject the evaporated milk all over the turkey breast.
- Rub the butter all over the breast and sprinkle it evenly with garlic powder and salt and pepper. Place in a baking dish with high walls and cover with foil. Roast for 2 – 2 1/2 hours until a meat thermometer inserted in the thickest part of the breast reads 165 F. As soon as this happens, take the breast out of the oven so it won't become dry and let it rest still covered for 10 minutes before you slice it.
- Place all the sauce ingredients, except for the 1/4 cup of dried cranberries, in a blender until smooth. Pour into a sauce pan passing the sauce through a strainer. Add the reserved 1/4 cup of cranberries and cook for 7 – 10 minutes until the sauce has thickened, stirring often so it doesn't stick to the pan.
- Slice the turkey breast, accompany with the sauce and serve hot.
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