Skip to main content
Boneless Turkey Roast with Sweet and Tangy Sauce
Ingredients
- 1 can (14 ounces) jellied cranberry sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon lime peel (about 1 medium lime)
- 2 teaspoons lime juice (about 1 medium lime)
- 1 teaspoon ground ginger
- 1 (3-pound) BUTTERBALL® Frozen Boneless Turkey Roast, thawed
- Charred green onions (optional)
Directions
- Combine cranberry sauce, soy sauce, honey, lime peel, lime juice and ginger in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer, stirring frequently, about 10 minutes or until thickened and mixture is reduced to 1½ cups. Transfer to bowl; let cool completely, about 20 minutes.
- Reserve ½ cup cranberry mixture for basting turkey; refrigerate until ready to use. Place remaining cranberry mixture in large resealable food storage bag.
- Remove outer plastic netting and packaging from turkey. Leave inner string netting on turkey. Drain juices; pat dry with paper towels. Place roast in bag with cranberry mixture. Seal bag and turn to coat. Refrigerate 1½ hours.
- Preheat oven to 325°F. Line 9-inch square baking pan with foil.
- Remove turkey from bag, discarding marinade. Place skin side up, in prepared pan. (Do not add water to pan.)
- Bake about 1¾ hours or until instant-read thermometer inserted into center of turkey breast registers 165°F. Leave oven on.
- Meanwhile, let reserved cranberry mixture stand at room temperature to soften until ready to glaze.
- Carefully remove inner string netting from turkey using tongs and kitchen scissors. Brush reserved cranberry mixture over turkey.
- Bake 15 to 30 minutes or until glaze is shiny and caramelized. Let stand 10 minutes before slicing. Garnish with green onions.
- Pro Tip: To char green onions, trim root ends and brush lightly wit olive oil. Cook green onions over medium-high heat in large skillet, turning occasionally, until lightly charred.
