Since opening Bishop's in 1985 on Vancouver's 4th Avenue, John Bishop has become a beloved local institution. He has served presidents, prime ministers, world-renowned artists, and Hollywood stars. He has mentored a generation of chefs and servers (including Vikram Vij who began his west coast career on the floor at Bishop's), written best-selling cookbooks, guest cheffed around the world, and championed local food before it was fashionable to do so. Here he generously shares his recipe for those of us who can't eat the entire bird.
Roast Turkey Breast with Port Cranberry Compote
|2 cups||cranberries (500 mL)|
|1/2 cup||non-vintage port (125 mL)|
|2||oranges, zest and juice (2)|
|1 tsp||grated fresh ginger (5 mL)|
|1/2 cup||sugar (125 mL)|
|1/2 cup||water (125 mL)|
|2 lbs||turkey breast half, boneless (1 kg)|
|2 tbsp||vegetable or olive oil (30 mL)|
|Sea salt and freshly ground black pepper|
Method for Compote:
To make the compote combine cranberries, port, orange zest and juice, ginger, sugar and water in a saucepan and bring to a boil on a medium-high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes. Allow to cool and refrigerate to chill well before serving. Can be made ahead of time (Will keep refrigerated for 2 weeks).
Method for Turkey:
Preheat the oven to 400°F/200°C. Place turkey breast in a roasting pan and rub with vegetable (or olive) oil, then season with sea salt and pepper. Roast in the oven for about 45 minutes, until turkey registers an internal temperature of 170°F/75°C on a meat thermometer. Transfer turkey to a warmed platter and allow to rest for 10 minutes before carving.
To serve, carve turkey breast into thin slices and arrange them on warmed plates. Spoon cranberry compote on top.