Steamed Turkey Breast with Sweet Potatoes and Cranberry-Orange Sauce

A light Thanksgiving dish: juicy steamed turkey breast with sweet potatoes and green beans, served with a fresh cranberry-orange sauce with thyme. The vegetables stay al dente, and the sauce brings festive tartness and sweetness without much fat.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 250 g Turkey breast fillet
• 300 g Sweet potato
• 200 g green beans
• 1 pc onion
• 1 pc garlic clove
• 80 g Cranberries, fresh or frozen
• 1 pc orange
• 1 tsp dried thyme
• 1 tsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp olive oil
• salt
• pepper

Method

1. Peel the sweet potatoes and cut them into roughly 2 cm cubes. Trim the green beans and cut off the ends. Finely dice the onion and finely chop the garlic clove.
2. Pat the turkey breast dry, season it with salt, pepper and the thyme, and divide it into two equal pieces.
3. For the sauce, halve the orange, finely grate the zest and squeeze out the juice. Sweat the onion and garlic in a small pot with a tsp of olive oil until translucent. Add the cranberries, orange juice and orange zest, sweeten with the maple syrup and simmer gently for about 8 minutes, until the berries burst and the sauce lightly thickens. Season with apple cider vinegar, salt and pepper.
4. In a pot with a steamer insert or in a steamer, bring about 1 cm of water to a boil. Steam the sweet potato cubes for 10 minutes.
5. Place the green beans and turkey breast on top of the sweet potatoes and steam everything for another 15 to 18 minutes, until the turkey is no longer pink in the middle and the meat reaches an internal temperature of 70 degrees.
6. Let the turkey breast rest briefly, then slice it thinly. Arrange with the sweet potatoes and beans on plates and spoon the cranberry-orange sauce over the top.