Want to enjoy this classic
combination any day of the week? Use turkey tenderloin steaks
instead of the turkey breast half. Broil steaks 4 to 5 inches
from the heat for 8 to 10 minutes, turning once.
Turkey with Cranberry Sauce
1 (2 1/2 to 3-pound) fresh or frozen turkey
breast half with bone
1 1/2 cups cranberries
1/2 cup coarsely shredded carrot
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons raisins
2 tablespoons granulated sugar
Dash ground cloves
1 tablespoon cold water
2 teaspoons cornstarch
Fresh parsley (optional)
- Thaw turkey, if frozen. Remove skin and
excess fat from turkey breast. Place turkey breast, bone side
down, on a rack in a shallow roasting pan. Insert a meat thermometer
into the thickest portion of the breast, making sure the bulb
does not touch the bone. Cover breast loosely with foil.
- Roast in a 325 degree F. oven for 2-1/2
to 3 hours or until thermometer registers 165 degrees F. Remove
foil for the last 30 minutes of roasting. Let turkey stand, covered,
for 15 minutes before slicing.
- Meanwhile, for sauce, in a small saucepan
combine the cranberries, carrot, orange peel, orange juice, raisins,
sugar, and cloves. Bring to boiling; reduce heat. Simmer, uncovered,
for 3 to 4 minutes or until cranberry skins pop.
- In a small bowl combine the cold water
and cornstarch. Stir into cranberry mixture in saucepan. Cook
and stir until thickened and bubbly. Cook and stir for 2 minutes
more. Serve turkey with cranberry sauce. If desired, garnish
with parsley.
Makes 8 servings.
Nutritional facts per serving: calories:
154, total fat: 2g, saturated fat: 1g, cholesterol: 50mg, sodium:
49mg, carbohydrate: 11g, fiber: 1g, protein: 22g, fruit: .5 diabetic
exchange, lean meat: 3 diabetic exchange
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
