From the Kitchen with Chef Christian
Bring a taste of the season to your own table with this comforting recipe from the Crafted by Cedarhurst ® kitchen. Roasted turkey breast is seasoned with rosemary and paired with a sweet and tangy cranberry glaze for a combination that feels familiar, festive and full of fall flavor. Featured as part of Cedarhurst’s Fall and Winter menu, this recipe reflects Corporate Executive Chef Christian Gullet’s approach to seasonal dining: start with familiar flavors, add a fresh touch and create something meant to be enjoyed together. Roasted Turkey Breast with Cranberry Glaze Ingredients • Turkey Breast: 1 (3-pound) boneless turkey breast, thawed • Herb Butter: 3 tablespoons softened butter, 1 teaspoon chopped fresh rosemary, 1 teaspoon salt, ½ teaspoon black pepper • Cranberry Glaze/Sauce: 2 cups fresh or frozen cranberries, ½ cup orange juice, ¼ cup honey or brown sugar, 1 tablespoon cornstarch mixed with 1 tablespoon water • Prep the Turkey: Pat the turkey breast dry with paper towels. Mix the softened butter, rosemary, salt, and pepper into a paste, then rub it all over the turkey breast. Place the turkey in a baking dish. • Roast: Roast the turkey in the oven for 1 to 1.5 hours. Use a meat thermometer to check that the internal temperature reaches 165°F. • Make the Glaze: While the turkey roasts, combine the cranberries, orange juice, and honey in a small pot over low heat. Stir in the cornstarch and water mixture. Simmer for 15 to 25 minutes until the cranberries pop and the liquid thickens into a glossy glaze. • Rest and Serve: Remove the turkey from the oven and let it rest for 10 minutes before slicing. Spoon the warm cranberry glaze over the sliced turkey. Directions • Preheat the Oven: Set your oven to 350°F (175°C).
CEDARHURST SENIOR LIVING | FALL FLOURISH 2026 23
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