Roasted Breast Of Free-range Turkey Recipe

Roast the Turkey

Preheat the oven to 350°F (175°C). Rub the turkey breast with olive oil, salt, black pepper, thyme, and minced garlic. Place it in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Let it rest before slicing.

Prepare the Dressing

In a large bowl, combine the crumbled cornbread, diced onion, diced celery, chicken broth, sage, salt, pepper, and beaten eggs. Mix well and transfer to a greased baking dish. Bake at 350°F (175°C) for 30-35 minutes until golden brown.

Make the Relish

In a saucepan, combine fresh cranberries, Merlot, sugar, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 15-20 minutes. Let it cool before serving.

Prepare the Mashed Potatoes

Boil the peeled and cubed potatoes in salt water until tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.

Sauté the Beans

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add trimmed French beans, salt, and pepper. Sauté for 5-7 minutes until tender-crisp.

Make the Gravy

Chop the turkey giblets and cook them in a saucepan. Add flour and stir to form a roux. Gradually whisk in chicken broth, and cook until thickened. Season with salt and pepper.