Cherry-Chipotle Turkey Breast - Rachael Ray

By á-46

Ingredients

• Tip Cooking a turkey breast instead of a whole bird cuts your cooking time in half.
• 4 1/2 pounds boneless turkey breast with skin, tied (most come this way, or ask your butcher)
• 4 tablespoons butter (2oz), 2 tbsp melted
• salt and pepper
• 1 1/2 cups chicken stock
• 1/2 cup chopped onion
• 1 cup jarred pitted sour cherries plus 1 cup syrup
• 2 tablespoons chopped chipotle in adobo sauce
• 2 tablespoons dijon mustard
• 2 tablespoons honey

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 425 degrees . Brush the turkey with the melted butter; season. Place skin side down on a rack in a roasting pan; pour the stock in the pan. Roast for 30 minutes.


2. Meanwhile, in a saucepan, cook the onion in the remaining 2 tbsp. butter over medium heat until soft, about 8 minutes. Add the cherries and syrup, chipotle, mustard and honey. Bring to a simmer, then remove from heat. Using a blender, puree 12 cup of the mixture.



3. Turn the turkey over; roast for another 30 minutes. Brush with the pureed cherry mixture; roast until an instant-read thermometer inserted into the thickest part registers 155 degrees , 10 minutes. Tent with foil and let rest for 15 minutes (the temperature will rise to 160 degrees ).


4. Strain the pan juices into the reserved cherry mixture. Bring to a boil over medium-high heat and cook until thickened, about 2 minutes. Discard the turkey string. Slice crosswise; serve with the sauce.