1-3 lb whole turkey breast (I love to cook turkey on the crown (bone) so I usually roast more than I need as I love leftovers)
BC Cranberry, Pear and Honey Relish
-2 cups frozen BC cranberries + 2 additional cups of dried BC cranberries
-2 medium size ripe BC Pear, there are a number of delicious BC grown pear varieties, choose your favourite, you certainly don’t have to peel the pear, but I recommend, remove the core and dice into ½ inch cubes
-½ cup white wine
-½ cup local apple juice
-½ cup apple cider vinegar
-½ cup local Honey
-3 tbsp Vancouver Island Sea Salt
-1 tbsp cracked black pepper
-3 tbsp finely diced shallots
In a medium pot over medium heat, saute the shallots in the canola oil for 30 seconds.
-add the pears
-add the BC cranberries, stir for 20 seconds
-add the wine, the apple juice, the vinegar, the honey, simmer for 20 minutes or until the liquid is reduced by ½ and the cranberries swell and burst open, you want it to look a bit jammy
-add the additional BC cranberries, add the salt, cook for 1 minute, remove from heat and cover the pot with a lid
Taste the BC Cranberry and Pear Relish, you are looking for a savoury, sweet, tangy, jammy sauce.
-2 egg yolks
-1 tbsp grainy Dijon
-½ cup canola oil
-½ tsp kosher salt
-1 tsp fresh chopped chives
-1 tsp fresh chopped tarragon
3 cracks of black pepper
In a stainless-steel bowl, wish the yolks with the grainy dijon, slowly whisk in the canola oil until thick and creamy, add the herbs and set aside
Method for Cooking Turkey:
Cook the BC Turkey your favourite way.
Whether its brined, or just simply roasted, I usually bake it in a oven proof pan at 400 degrees until internal temperature is 165 F on your thermometer
After cooking, cover it with tin foil, let it cool and then slice it off the crown, carve it into ½ inch slices and serve.
Serve the Turkey as a sandwich with the best bread or bun you can get your hands on, the homemade herb mayo on one side and the Cranberry relish on the other.
You could also serve with local salad greens, some buttery smashed potatoes, roasted local squash and the BC Apple and Cranberry relish on the side.
This relish would also be amazing with roasted BC Chicken, BC Pork or Wild Pacific Halibut.
It is also amazing with local cheeses