A more convenient, quicker Thanksgiving main for a smaller crowd

America’s Test Kitchen, Tribune Content Agency on Nov 18, 2020

1 shallot, minced

4 teaspoons grated fresh ginger

1 teaspoon yellow mustard seeds

12 ounces (3 cups) fresh or frozen cranberries

1 cup packed brown sugar

3/4 cup water

1 tablespoon grated orange zest

2 tablespoons cider vinegar

1. Dissolve 6 tablespoons salt in 3 of quarts cold water in a large container. Submerge the turkey in the brine, cover and refrigerate for at least 30 minutes or up to 1 hour.

2. Adjust the oven rack to middle position and heat the oven to 325 F. Remove the turkey from the brine and pat dry with paper towels. Tuck the tapered end of each breast underneath and loosely tie lengthwise with kitchen twine. Tie the breasts crosswise at 1 1/2-inch intervals to make tidy, even roasts. Season the turkey with pepper.

3. Heat a 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Brown the turkey on all sides, about 10 minutes. Flip the turkey skin side down, transfer the skillet to the oven, and roast until the turkey registers 160 F, about 1 hour, flipping the breasts halfway through roasting.

4. Using potholders, remove the skillet from oven. Transfer the turkey to carving board, tent loosely with aluminum foil and let it rest while making the chutney.

5. Being careful of the hot skillet handle, pour off all but 1 tablespoon fat. Add shallot, ginger, mustard seeds and 1/2 teaspoon salt and cook over medium heat until the shallot is softened, about 30 seconds. Stir in cranberries, sugar, water and orange zest. Bring to a simmer and cook, stirring occasionally, until the cranberries have mostly broken down and mixture is thickened, about 15 minutes. Off heat, stir in vinegar and any accumulated turkey juices. Remove twine from the turkey and slice into 1/4-inch-thick slices. Serve with chutney.

Recipe notes: If you’re using self-basting turkey breast halves (such as frozen Butterball) or kosher turkey breast halves, do not brine in Step 1, but season with salt in Step 2. Often, boneless turkey breast halves are sold in elastic netting; be sure to remove the netting before brining or cooking.

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