I have much to learn about cooking this holiday dinner and will continue to observe our very-own Thanksgiving dinner expert. My Mom has been cooking Thanksgiving for our family since the late 80's, I believe. There were definitely our fair share of kitchen mishaps but, overall.. there is nothing that woman can't do in the kitchen. I only hope that I can cook a turkey as good as her some day.
Since Thanksgiving is my absolute favorite dinner event of the year... I thought I would do a little pre-holiday main course. This was the first time that I made this recipe and there will be a few changes along the way but, definitely a great effort thus far.
Cranberry Turkey Breasts
- 2 or 3 turkey boneless, skinless turkey breasts (I happen to get these on sale a couple weeks ago and kept it frozen)
- 1/4 cup whole canned cranberry
- 1/2 cup of Craisins
- 1/2 sweet onion thick sliced (I diced it and decided that didn't work out too well)
- 1 or 2 TBSP of Tarragon
- 2 TBSP Extra Virgin Olive Oil
- 1 TBSP Balsamic Vinegar
- 1 TBSP honey
- Salt and Pepper
Place the turkey breasts into a roasting pan. Cover in EVOO and season with salt and pepper. Add the tarragon, onions and craisins. Bake at 425 for 25 minutes. In a separate dish, combine the balsamic vinegar, canned cranberry, 1 tbsp of EVOO, and honey. Whisk until completely combined. When the turkey is done baking.. pour the cranberry sauce over the top. Serve and enjoy.