Citrus-Herb Roasted Turkey Breast with Cranberry-Orange Quinoa Salad

By Danielle Dolin

by Danielle Dolin

This Christmas, usher in the festivities with a meal that is not only delicious but also mindful of your well-being. Our Citrus-Herb Roasted Turkey Breast paired with a zesty Cranberry-Orange Quinoa Salad offers a refreshing and healthy alternative to the traditional holiday fare. Packed with vibrant flavors and nutrient-rich ingredients, this dish is a delightful way to celebrate the season without compromising on your commitment to health.


For the Citrus-Herb Roasted Turkey Breast:

  • 1 bone-in turkey breast (approximately 4-5 pounds)
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Orange and lemon slices for garnish

For the Cranberry-Orange Quinoa Salad:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • Zest and juice of 1 orange
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup almonds, sliced and toasted
  • Salt and black pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, whisk together the orange zest, lemon zest, orange juice, lemon juice, olive oil, chopped thyme, chopped rosemary, minced garlic, salt, and black pepper to create the citrus-herb marinade.
  3. Place the turkey breast on a roasting rack set inside a roasting pan. Brush the turkey breast with the citrus-herb marinade, ensuring it’s well coated.
  4. Roast the turkey breast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
  5. While the turkey is roasting, prepare the Cranberry-Orange Quinoa Salad. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to simmer, cover, and cook for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  6. In a large bowl, combine the cooked quinoa, dried cranberries, orange zest, orange juice, chopped parsley, sliced green onions, and toasted almonds. Season with salt and black pepper. Toss to combine.
  7. Once the turkey is done, remove it from the oven and let it rest for 15 minutes before carving.
  8. Carve the turkey breast and serve it alongside generous portions of the Cranberry-Orange Quinoa Salad. Garnish with orange and lemon slices for a festive touch.

This Christmas, embrace the joy of the season with a meal that not only satisfies your taste buds but also nourishes your body. The Citrus-Herb Roasted Turkey Breast with Cranberry-Orange Quinoa Salad is a healthy and delightful choice for your holiday celebration, bringing together the bright flavors of citrus, the warmth of herbs, and the wholesome goodness of quinoa. Enjoy a Christmas feast that captures the essence of the holidays while keeping health at the forefront of your festivities.

Danielle Dolin is a prolific writer and serves as the Managing Editor at the Christian News Journal. A dedicated mother of four daughters, she calls Southern Arizona home. Danielle’s passion for journalism extends beyond her professional role; she imparts her knowledge to homeschool students as a dedicated teacher. In her cherished moments of respite, you can find her engrossed in the pages of books or engaged in the world of video games. Her multifaceted life is a testament to her commitment to family, education, and her unwavering love for storytelling.

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