Cranberry Glazed Turkey Breast

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 medium shallot, finely chopped
• 1 clove garlic, minced
• 2 1/2 cups water
• 1 cup wild rice
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans or walnuts
• 2 tsp finely chopped fresh sage
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 2 cups fresh cranberries
• 1/4 cup water
• 1 clove garlic, peeled
• 3/4 tsp kosher salt, divided
• 1 Wholesome Farms Direct Source-Verified 3 lbs. turkey breast, skin removed
• 1/2 tsp freshly ground pepper

Directions

1. Preheat oven to 400 degrees F.
2. Heat 1 tablespoon oil in a saucepan over medium heat.
3. Add carrot, celery, shallot and garlic.
4. Cook about 3 minutes until softened, stirring.
5. Add water and rice.
6. Bring to a boil over high heat.
7. Reduce to a simmer.
8. Cover and cook 45 minutes to 1 hour until rice is tender (go to step 11 to start next piece of dish while rice is cooking).
9. Drain liquid.
10. Add dried cranberries, nuts, sage, salt, pepper and 1 tablespoon oil.
11. Cover and let sit.
12. Meanwhile, mix fresh cranberries, water, garlic and 1/4 teaspoon salt in a saucepan.
13. Bring to a simmer over medium heat.
14. Cook 1 to 2 minutes, stirring frequently.
15. Transfer to a food processor.
16. Let cool for 5 minutes and then puree until smooth.
17. Split the mixture in half, half for serving and half for basting.
18. Place turkey in a roasting pan.
19. Sprinkle 1/2 teaspoon salt and pepper all over turkey.
20. Roast for 30 minutes.
21. Cover turkey with basting mixture.
22. Roast for 15 more minutes.
23. Baste again.
24. Roast 30 to 45 minutes more, until an instant-read thermometer inserted into thickest part without touching bone reads 165 degrees F.
25. Transfer the turkey to a cutting board.
26. Let rest for 10 minutes.
27. Heat set aside mixture.
28. Slice the turkey and serve with glaze and rice pilaf.