Ingredients
- 1 1/2 pounds turkey breast (2 tenderloins)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 4 teaspoons oil (canola oil, divided)
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
- 3/4 cup low-sodium chicken broth
- 1 1/2 cups cranberries (fresh or frozen not thawed)
- 1/4 cup dried cranberries
- 2 tablespoons light brown sugar (or to taste)
- 1 tablespoon vinegar (fruit-flavored vinegar, such as raspberry or pomegranate)
How to Make
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Step 1: Preheat to 450°F.
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Step 2: Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper.
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Step 3: Heat 2 teaspoons oil in a large skillet over medium heat.
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Step 4: Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet.
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Step 5: Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
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Step 6: Meanwhile, add the remaining 2 teaspoons oil to the pan.
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Step 7: Add shallots and cook, stirring occasionally, until browned, 3 minutes.
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Step 8: Add thyme and cook until fragrant, about 10 seconds.
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Step 9: Add broth and cook, scraping up any browned bits, for 1 minute.
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Step 10: Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes.
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Step 11: Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute.
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Step 12: Cover and remove from the heat.
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Step 13: 4.Let the turkey rest on a clean cutting board for 5 minutes.
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Step 14: Thinly slice; serve with the sauce.
We hope you enjoy this recipe!
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