Cast Iron Boneless Turkey Breasts with Cranberry Chutney
Why This Recipe Works
Boneless turkey breast offers all the hearty flavor of turkey without the challenges of cooking and carving a giant bird or bone-in breast, making it a quicker and more approachable everyday meal. For crisp, golden skin, we preheated our cast-iron skillet on the stovetop and browned the turkey on all sides before roasting. This meant that the meat needed much less time to finish cooking in the oven. We came across a problem during roasting, however; the boneless breasts were very unevenly shaped, so they cooked unevenly. Tucking the tapered ends underneath and tying the breasts with twine made them more uniform and easier to cook. Finally, we developed a chutney to add flavor to the mild meat. We used shallot, fresh ginger, mustard seeds, sugar, cranberries, and orange zest, with a splash of vinegar to round out the flavors.