Holidays are going to look very different this year for many of us. You may be staying home and preparing a festive meal for just your immediate family instead of a large spread for family and friends. This one skillet turkey with cranberry sauce it what will be on our table this Thanksgiving! It’s full of Thanksgiving flavors, and there will be enough for leftovers too. The best part is that it takes only 10 minutes to get into the oven, and you’ll have dinner on the table in under an hour!
Preparing One Skillet Turkey With Cranberry Sauce
Preheat the oven to 425 degrees F.
Mix together the butter, thyme, rosemary, sage, garlic powder, lemon zest, salt and pepper in a small bowl. Dry off the turkey breast using paper towels. Use your hands to coat both sides of the turkey with the herb mixture, getting some underneath the skin as well.
Heat a large oven-safe skillet over medium/high heat. Once you have the skillet extremely hot, add the turkey breast to the skillet skin side down. Cook for about 5 minutes, until the skin starts to brown. Turn the turkey over and cook for an additional 5 minutes. Remove the turkey from the skillet and set aside on a plate.
Add the wine to the hot skillet and whisk it in with the residual pan drippings. Make sure to scrape off any browned bits off the bottom of the pan – that’s where all the flavor is!
Add in the cranberries, lemon juice, brown swerve and vinegar and stir to combine. Cook the berries for 2-3 minutes until just beginning to bubble. Place the turkey breast into the cranberry sauce and spoon some of the liquid over the top.
Now place the skillet in the oven and roast for 35-45 minutes. You’ll want to baste the turkey breast with some cranberry liquid 2 or 3 times throughout the cooking process. Cook until the internal temperature of the turkey reads 160 degrees. The turkey will continue to cook to 165 degrees when you take it out of the oven and let it rest.
Take the skillet out of the oven and let the turkey rest for 10 minutes before serving. Enjoy!
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- 🔪 Prep 10 mins
- 🔥 Cook 50 mins
- ⏱ Total 1 hr
- 🍽 Yield 8 servings
Ingredients
Instructions
8 steps- Preheat the oven to 425 degrees F.
- In a small bowl mix together butter, thyme, rosemary, sage, garlic powder, lemon zest, salt and pepper.
- Dry off the turkey breast using paper towels. Using your hands, coat both sides of the turkey with the herb mixture, getting some underneath the skin as well, if possible.
- Heat a large oven-safe skillet over medium/high heat. Once hot, add the turkey breast into the skillet skin side down. Cook for about 5 minutes, until the skin starts to brown. Turn over and cook for an additional 5 minutes. Remove the turkey from the skillet and set aside on a plate.
- Add the wine to the hot skillet and whisk it in with the residual pan drippings, making sure to scrape off any browned bits off the bottom of the pan. Add in the cranberries, lemon juice, brown swerve and vinegar and stir to combine. Cook for 2-3 minutes until just beginning to bubble.
- Nestle the turkey into the cranberry sauce and spoon some of the liquid over the top.
- Place the skillet in the oven and roast for 35-45 minutes, basting the turkey breast with the cranberry liquid 2 or three times throughout the cooking process, until the internal temperature of the turkey reads 160 degrees (it will continue to cook to 165 degrees when you take it out of the oven and let it rest).
- Take the skillet out of the oven and let the turkey rest for 10 minutes before serving.
Notes
If your family prefers a more traditional roasted turkey, you’ll find the recipe here. I’ve also shared lots of holiday sides and dessert recipes here as well.
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