Turkey Dinner for 2; Turkey & Cran-Berries Compote

Guess what? You can enjoy a scaled down Thanksgiving this year.

I had pretty much given up on the whole Thanksgiving tradition now that the kids are grown and off doing their own things. But, I spotted turkey breast in the grocery store recently and thought—finally! That little Universal tap on the shoulder to look up from my shopping list inspired this month’s recipe. Honestly, the hardest part was deciding what to serve with it. I paired it with butternut squash puré and some leftover cauliflower mash, which made a perfect dinner. And yes, I did make gravy with the turkey juice because my hubby can’t go without his gravy and a hot roll. Sounds delicious, doesn’t it?

I tested this recipe with the staff at JimCo Trailer, RV and Van Conversions where we’ve been staying for repairs and upgrades—they loved it! I tried it again with a friend—she loved it! And of course, my hubby loved it too! It’s a super simple winner winner, turkey dinner (I couldn’t resist). Enjoy!

Enjoy this twist on Cranberry sauce with Turkey breast.All that is left is for you decide on your sides.

Turkey for 2: Turkey Cran-Berries Compote

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You Will Need

HOTLOGIC MAX oven
1 2.75 Qt / 2.6 L (11-cup) rectangular glass dish
1 6-cup (1.5 L) 8x6x2 rectangular glass dish
2 pieces non-bleached parchment paper

Serves 2-4 people (unless you add another breast then 2-8)
Time to prep 15
Time to cook; 6-8 hours
Time to prep after cooking 10 minutes or so

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Turkey Breast Ingredients
Double this if using 2 turkey breasts

• 1 tsp olive oil (for rubbing) may need a tiny bit more

• 1 or 2 boneless turkey breasts (bone in is fine too)

• 2 tsp olive oil

• 2 tsp Celtic sea salt

• 2 tsp garlic powder

• 2 tsp dried thyme

• 4 tsp fresh cracked peppercorns

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Cran-Berry Compote Ingredients

• 2 medium apples, peeled and chopped

• 1 fresh lemon, squeezed for juice

• 1 cup frozen raspberries

• 1 cup frozen blueberries

• 1/4 cup frozen cranberries

• 1/4 tsp crushed red pepper flakes

• 1/4 tsp ground ginger

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Instructions

1. Preparing the Turkey Breast:
   Rub the 1 teaspoon of olive oil on both sides of the turkey breast and place it in a 6-cup glass container.
   In a small bowl, mix the 2 teaspoons of Celtic sea salt, garlic powder, thyme, and fresh cracked peppercorns. Sprinkle half of this mixture on one side of the turkey and rub it in, then turn the turkey over and repeat on the other side.
   Place a piece of non-bleached parchment paper over the glass dish and secure the lid on top of the parchment paper. Put the dish in the HOTLOGIC oven and cook for at least 4 hours for 1 turkey breast, or 6 hours for 2.
   You can serve the turkey breast whole or slice it into thin pieces for easier serving. If desired, drizzle some of the puréed compote over the top (see below).

2. Making the Cran-Berry Compote:
   Cut the lemon in half and squeeze its juice into a 3-4 cup rectangular glass dish, removing any seeds. Add the chopped apples and coat them with the lemon juice. If there’s extra lemon juice, drain it out.
   Add the 1 cup frozen raspberries, 1 cup frozen blueberries, and the 1/4 cup frozen cranberries to the dish. Sprinkle in the 1/4 teaspoon crushed red pepper flakes and the 1/4 teaspoon ground ginger, then mix to combine.
   Cover the dish with a piece of non-bleached parchment paper, secure the lid on top, and place in the HOTLOGIC oven to cook alongside the turkey, for 4-6 hours.

3. Finishing the Compote:
   Once cooked, you can serve the berry mixture as-is, or purée it to your desired texture. I reserved about 1/4 cup of whole berries to mix back into the purée for added chunkiness and visual appeal.
   Transfer the compote to a serving dish as a side, or if you’re feeling a bit fancy, drizzle some over the turkey breast and top with a few whole berries for a beautiful presentation.

4. Serving Suggestions:
   Pair the turkey with your favorite sides and enjoy a Happy Thanksgiving!

5. Storage and Leftovers:
   You can freeze any leftover turkey and berries separately for a future meal. Place leftovers in separate dishes, cover each with parchment paper and a lid, and pop them in the HOTLOGIC straight from the freezer to thaw and gently reheat. Super simple, effortless, and delicious leftovers!

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The HOTLOGIC is something I have been using for years now and I love making food without the long hours in the kitchen. I do make a small affiliate commission if you choose to purchase one. Thank you.

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Have a great week and a wonderful Thanksgiving 🦃

~Karen