FALL HARVEST

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[{"selector":"#anim-70bf0e8f-e53c-4432-bcee-22763ce84add","keyframes":{"transform":["translate3d(0px, 100px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-f7716f31-c60b-4098-b857-bcdbb243cc39","keyframes":{"opacity":[0,1]},"delay":700,"direction":"normal","duration":600,"easing":"linear","fill":"both"}] Fall Harvest Roasted Turkey Breast is a perfect recipe for Thanksgiving if you don’t want to cook the whole bird. Full Recipe

Ingredients

Put apples, onions, garlic and whole herbs in the baking dish; add oil, lemon juice, salt, pepper & thyme. Mix garlic, herbs, paprika, mustard seeds, salt, pepper, oil and lemon juice; rub on both sides of the turkey and place in the baking dish.

Add cranberries and stock. Roast turkey for 20 minutes at 450 °F. Reduce the heat to 325° and roast for another hour.

Baste with pan juices as it cooks. When the temperature reaches 150-155F baste it with the cider-honey glaze and cook for another 15-20 min.

Remove from the oven and let it rest for about 15 minutes before carving.

Enjoy!

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