This Roast Turkey Breast with Braised Red Cabbage offers a complete one-pan meal requiring minimal fuss and clean-up. It is an absolute winner for the holiday table or for a cozy family meal!As written, the recipe serves 6 with some leftovers. But you can easily scale this recipe to feed less, or more, as needed. To feed two or one, simply use only half a head of cabbage and one turkey breast. To feed more than four, seek out larger turkey breasts, or add one more turkey breast which should fit if you use a large casserole. You could also roast the turkey breast separately on a sheet pan, if your casserole isn't very big.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Servings: 6
Ingredients
For The Red Cabbage
1large red cabbageabout 2 to 2 1/2 pounds cored, quartered, and sliced into 1-inch thick slabs
1medium red onionthinly sliced
2apples, cored and slicedI used Granny Smith - can use Courtland, or any other
1/8teaspoonground cinnamon
1/8teaspoonground nutmeg
1/8teaspoonground cloves
1/2 teaspoonKosher Salt
freshly ground pepper to taste
1/3 cup balsamic vinegaror apple cider vinegar
1 1/2cupapple cideror unsweetened apple juice
For the Turkey Breast
22 pounds each turkey breast halves, bone-in, skin onor 1 large turkey breast (see notes)
5tablespoonsroom temperature soft unsalted butter(salted is fine)
2garlic cloves grated, or finely minced
1tablespoonchopped fresh rosemary
1tablespoonchoppedd fresh sage
1teaspoonchopped fresh thyme
1teaspoon choppedd fresh parsleyoptional
kosher salt
freshly ground black pepperto taste
sprigs of fresh herbs for garnishoptional
Instructions
Preheat oven to 350ºF
Discard the tough outer leaves of the cabbage, remove the core, quarter, then roughly cut into large slabs. Place in a large roasting pan or deep casserole dish.
Add the sliced onions, sliced apples, cinnamon, nutmeg, cloves, salt and pepper. Mix the balsamic vinegar and apple cider in a measuring cup then pour all over the cabbage mixture. Use a spatula, or your hands, to toss everything together until well coated and combined. Cover tightly with foil and bake for 1 hour, stirring everything around once or twice while it cooks.
As soon as the cabbage goes in the oven, take the turkey breasts out of the fridge, remove any packaging and place on a large plate or tray. Set aside to come to room temperature for at least 1 hour. This is very important so that the butter can spread easily on the turkey breast, and for the meat to cook evenly.
Meanwhile, place the softened butter, garlic, sage, rosemary, thyme, parsley, 1 teaspoon salt and pepper in a bowl. Stir to combine and set aside.
When the cabbage has been cooking for about 50 minutes, pat the turkey breasts dry using paper towels. You don't want any moisture on the turkey breast or the butter mixture will not adhere properly.
Use your fingers to carefully peel the skin back off the meat. Stuff 2/3 of the butter-herb mixture under the turkey skin, leaving some to rub underneath the turkey breast, and on top of the skin. Season generously with kosher salt and pepper on both sides. I use about 1 teaspoon salt and 1/2 teaspoon pepper.
Take the cabbage out of the oven, remove the foil and give the cabbage a really good stir. Leave the oven temperature at 350ºF. Place the turkey breasts on top of the cabbage, skin side up, then transfer the pan back to the oven. Roast until the internal temperature of the turkey breast reaches 160ºF, about 55 - 60 minutes total, depending on the size of your turkey breast (see notes). The temperature will continue to rise as it rests.
Transfer the turkey breasts to a cutting board, cover loosely with foil, and let rest for at least 15 - 20 minutes before carving. Carve the turkey breasts and garnish with fresh herbs, if deisred. Serve with braised red cabbage on the side.
Notes
If your turkey breasts are larger or smaller than the size indicated in this recipe, you can adjust the cook time accordingly. In a 350ºF oven, bone-in turkey breast generally cooks for approximately 22-25 minutes per pound. It is best to use a meat thermometer since oven temperatures also vary greatly. TIPS:
Use your broiler for 2-3 minutes at the end if the turkey breasts have not browned enough on top, watching closely to prevent burning.
If your turkey portions are larger, double the butter-herb mixture.
MAKE AHEADThe braised red cabbage re-heats very successfully, making this dish perfect to make ahead of time. Cook the cabbage a day, or two ahead, then proceed with the step of placing the turkey on top to reheat and continue cooking.