This Roast Turkey Breast with Cranberry Marinade is perfect for a small holiday dinner or any day of the week! Easy to prep ahead and great for meal prepping! See step by step video down in the recipe card.
Table of Contents
- How to Marinate Turkey with the FoodSaver® Multi-Use Food Preservation System:
- Tips for making this Cranberry Marinade your own:
- How long does it take to roast a turkey breast?
- How to store leftover turkey breast:
- What to serve with this Roast Turkey Breast:
- Roast Turkey Breast with Cranberry Marinade Recipe
This post is generously sponsored by FoodSaver and Turkey Farmers of Canada and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
Even though the holidays look different this year, we still want our favorite meals on the table.
With everything this year has thrown at us, carrying on with family traditions can bring so much comfort, and that’s why we love this Roast Turkey Breast with Cranberry Marinade.
It is an elegant holiday meal, with all of our favourite fall flavours, in a smaller package that is perfect for smaller gatherings.
And because an average turkey breast filet serves just 4 people, you can enjoy it any night of the week.
When we make this Roast Turkey Breast, we really like to double up on our turkey breasts (throw them in the FoodSaver ® vacuum seal bags with the marinade and they will be packed with flavour in no time!), roast off both and then tuck the leftovers away in the freezer using our FoodSsaver® Multi-Use Food Preservation System — which means no more freezer-burnt turkey!
If you’ve been around here for a while, you know I’m a big fan of a great freezer stash. Life with 3 kids is crazy (as is life for a lot of you these days, I know!), so being able to store our favorite meals in the freezer — and know they’ll still taste great! — takes a huge weight off our shoulders come dinner time.
I definitely plan on roasting a Dry Brine Turkey in the next few weeks, because we love having a stash of cooked turkey to add to our favourite soups!
- Fill a FoodSaver® vacuum seal bag that will easily fit your turkey pieces with a few inches to spare on the top — you need a little extra room for vacuum sealing.
- Whisk together your marinade
- Holding the bag upright, add your turkey pieces and pour in your marinade. Wipe down the top inch or two of the bag with paper towel to ensure it is clean.
- Place in the freezer, wedging it between other items to hold it upright so the marinade does not spill.
- Once frozen, place the frozen turkey breasts with marinade in the FoodSaver® and press to vacuum and seal.
- Once sealed, you can throw it in the freezer for later use or place it in the refrigerator to thaw overnight before roasting.
- Add some kick: if you’re the type that loves everything spicy, add a pinch of cayenne pepper to your marinade for that extra pop.
- Swap the cranberry juice: we all know what a magical combination turkey and cranberry are, but if you’re looking to change things up, apple juice works just as great!
- Swap the maple syrup: if you don’t have maple syrup on hand, feel free to substitute liquid honey or brown sugar instead.
The cook time can vary somewhat depending on the exact size of your turkey breast, whether you are using a bone in or boneless turkey breast filet, and if your oven temperature is correct.
For this recipe, we are using a boneless turkey breast filet of about 1lb, which will feed about 4 people. It roasts for about 45 minutes to 1 hour, depending on the thickness of the thickest end.
We use the FoodSaver® to store our leftover turkey breast because it ensures that it will be moist, juicy and flavourful when we wish to eat it! It also helps to prevent freezer burn.
To store leftovers, simply place the cooked turkey breast in a small FoodSaver® vacuum seal bag, away from the open edge, place in the FoodSaver® and press to seal.
We love how much longer our leftovers last when they are vacuum-sealed!
- Cream Cheese Mashed Potatoes — perfect for soaking up all those juices!
- Crockpot Scalloped Potatoes — one of our holiday favourites.
- Roasted Potatoes and Carrots — pop them in with the turkey breast for a hands off meal!
- Broccoli Salad — one of our favourite additions to any meal.
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- 1 cup cranberry juice
- 1/4 cup canola oil
- 1/3 cup maple syrup
- 1 tablespoon cider vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 2 boneless turkey breasts (about 1lb each)
- 1/2 cup water
- In a large liquid measuring cup, whisk together cranberry juice, oil, maple syrup, cider vinegar, garlic, salt, pepper, thyme and parsley.
- Place both turkey breasts in a large FoodSaver® vacuum seal bag and add the marinade.
- Place in the freezer, standing upright with the opening at the top, and freeze until frozen solid.
- Place the open end of the FoodSaver® vacuum seal bag into the vacuum sealer and press to seal.
- Return to the freezer to cook later, or place in the refrigerator to thaw overnight before roasting. (To thaw quickly, place in a sink of cold water, and refresh the water every 30 minutes — this should help the turkey breast to thaw in a couple of hours).
- Preheat the oven to 400 degrees F.
- Place turkey breasts in a single layer in a large baking dish, pour in 1/2 cup water, and roast for 40-60 minutes, until a meat thermometer in the thickest parts reach 165 degrees F. If skin is browning quickly, cover the pan with foil half way through the cook time. If the juices are browning quickly in the pan, add an additional 1/2 cup water.
- Remove turkey breasts from the oven and let rest for 10-15 minutes before slicing and serving.
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