Directions
1) Preheat oven to 350F.
2) Whisk together the oil and herbs with the salt and pepper.
3) Rinse the turkey breast and pat dry. Using your fingers (and a paring knife, if needed) gently separate the skin from the breast.
4) Put turkey in a roasting pan.
5) Pour approx 2 Tbsp of the oil mixture under the skin and then stretch the skin back over the breast meat and secure with toothpicks if needed.
6) Pour the remaining oil over the entire breast. Cover and roast in oven until juices run clear, approx 1-1.5 hours (180 on a meat thermometer) Let turkey rest for at least 15 minutes and then pull skin off breast and discard! Carve.
Where does the cranberry and orange come in? I don’t see it on the ingredients list.
I also don’t see the ginger on the ingredients list.
Thanks for your question! I’ll look into it and get back to you. I’ll post a reply here.
Still waiting for an answer to my ingredients question.
Please follow this link to the cranberry, orange, ginger sauce recipe https://www.kidneycommunitykitchen.ca/archives/myrecipes/cranberry-orange-ginger-sauce/
Been waiting since August 23rd for an answer to my question. Is anybody still monitoring this website?
Hi Sheila. Sorry, we had some technical glitches with the sauce. It’s been published here https://www.kidneycommunitykitchen.ca/archives/myrecipes/cranberry-orange-ginger-sauce/
Thank you so much. It sounds delish!