Turkey Breast with Cranberry Sauce and Hash Browns with Roasted Corn on the Cob
- 2 lbs. turkey breast
- 3 lbs new potatoes
- 6 cooked heads of corn on the cob
- 2 cloves of garlic
- 2 oz fresh cranberries
- 7 fl oz fresh squeezed orange juice
- 10 fl oz apple juice
- 2 tbsp. olive oil
- 7 oz salted butter
1 Season the turkey breast with salt and pepper. Wash the potatoes and halve them.
2 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
3 Sear the meat on all sides, then set aside. Pour the oil into the sauté pan and add the potatoes and crushed cloves of garlic.
4 Brown for 5 minutes, then place the meat on top of the potatoes and put in the oven for 35 minutes at 355°F (180°C).
5 In the meantime, put the cranberries in a saucepan with the orange juice and apple juice and cook on medium heat until it has a texture similar to applesauce.
6 Heat a frying pan with the butter and brown the corn on the cob. Season.
7 When you remove the turkey breasts from the oven, let them rest for 15 minutes before cutting them and serve with the sauce.
Tip: Baste the corn on the cob with maple syrup for a sweet & savory flavor.