Braised Turkey Breast With Cranberry Port Sauce

Serves 4


  • 2 turkey tenderloin or breast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon vegetable oil
  • ½ onion, julienne (thin slices)
  • 1 tablespoon garlic
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup fresh cranberry
  • 1 cup port wine
  • ½ cup orange juice, preferably fresh
  • 1 tsp orange zest
  • ½ cup sugar


  • Preheat oven to 375° F.
  • Pound turkey breast or tenderloin with meat mallet to produce an even width throughout the meat.
  • Generously season meat with salt and pepper.
  • Preheat sauté pan to medium high heat.
  • Add vegetable oil to pan.
  • Sear turkey meat on all sides. Remove from pan and place meat onto a sheet pan. Set aside.
  • Place turkey in oven and allow to bake until internal temperature reaches 165° F.
  • Preheat same pan that the turkey was seared in to medium high heat
  • Add onions and then garlic to the pan. Sauté until it starts to caramelize.
  • Deglaze pan with chicken stock scraping up brown bits from the pan
  • Return turkey breast to the pan. Add sage and thyme to the pan
  • Allow meat to rest at least 10 minutes. Slice and serve with cranberry port sauce


  • Preheat small sauce pot to medium high heat.
  • Add cranberries, juice, port wine, and sugar to the pot. Allow to come to a boil and reduce to a simmer.
  • Cook until cranberries are tender. Allow sauce to cool by placing it in cooler until ready to serve
  • Enjoy!
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