Turkey Breast with Cranberry Orange Ginger Sauce

Shannon Chesterfield, Emily Quenneville, and Lisa Whatley, Renal Dietitians at Hotel-Dieu Grace Hospital. Photo for illustrative purposes only.

Turkey Breast with Cranberry Orange Ginger Sauce

A variation on traditional turkey.


  • 4 lbs fresh turkey breast (with skin attached)
  • ¼ cup olive oil
  • 1 Tbsp fresh parsley
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • ½ tsp lemon zest
  • ¼ tsp salt
  • ¼ tsp pepper


1) Preheat oven to 350F.
2) Whisk together the oil and herbs with the salt and pepper.
3) Rinse the turkey breast and pat dry. Using your fingers (and a paring knife, if needed) gently separate the skin from the breast.
4) Put turkey in a roasting pan.
5) Pour approx 2 Tbsp of the oil mixture under the skin and then stretch the skin back over the breast meat and secure with toothpicks if needed.
6) Pour the remaining oil over the entire breast. Cover and roast in oven until juices run clear, approx 1-1.5 hours (180 on a meat thermometer) Let turkey rest for at least 15 minutes and then pull skin off breast and discard! Carve.

Nutrient Analysis

Calories: 244.3 g

Protein: 32.6 g

Carbohydrates: 0.1 g

Fibre: 0.04 g

Total Fat: 11.8 g

Sodium: 108 mg

Phosphorus: 238 mg

Potassium: 329 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12-16

Serving size: 4 oz / 115 g

Renal and Diabetic Exchanges

4 protein

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