Oh Yum. This is Christmas right here. Turkey, clementines, cranberries and thyme. What more do you need?
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I am a huge turkey fan. It isn’t something I ate too much of growing up, probably just at Christmas and even then I’m sure my mum sometimes cooked chicken instead. But since I started eating clean, turkey has been my staple lean animal protein. It is cheap, low in fat and so versatile. I now know that Turkey isn’t just for Christmas.
This is a gorgeous festive turkey recipe. You can serve this as dinner with roast potatoes and veggies, or cook it up and slice it into sandwiches (SO good!). Packed with flavour, it is great hot or cold and a winner with the hubby. Bonus!
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- Clean Eating Turkey Cranberry Meatballs
- Clean Eating Lemon & Chilli Turkey
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Clean Eating Baked Turkey with Cranberries
- Yield: 2 Servings
You can serve this as dinner with roast potatoes and veggies, or cook it up and slice it into sandwiches (SO good!). Packed with flavour, it is great hot or cold.
- 2 Turkey Breast Fillets
- 2 Dried Bay Leaves
- 2 Clementine 1 sliced, 1 juiced
- 2 Sprigs of fresh Thyme
- 1 Heaped Tablespoon Dried Cranberries
- 60 ml Stock
- 1 pinch Salt & Pepper
- Preheat the oven to 180*C.
- Lay the bay leaves at the bottom of you baking dish and top with the sliced clementine.
- Place the turkey breasts on top of the sliced clementines.
- Squeeze over the juice of one clementine, top with the thyme and season with salt and pepper.
- Scatter over the dried cranberries and pour in the stock.
- Cover and bake for 30 minutes or until completely cooked through.
- Serve with roasted vegetables, or cool and slice into a sandwich. Delicious!