Cranberry Turkey


1 2 1/2- to 3-pound turkey breast half with bone, skinned

11/2 cups cranberries

1/2 cup shredded carrot

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

2 tablespoons raisins

2 tablespoons sugar

1/8 teaspoon ground cloves

1 tablespoon water

2 teaspoons cornstarch


Thaw turkey, if frozen. Rinse turkey and pat dry.

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. Cover breast loosely

with foil.

Roast in a 325' oven for 21/2 to 3 hours or till thermometer registers 165'. Remove foil the last 30 minutes of roasting. Let turkey stand, covered, for 15 minutes before slicing.

Meanwhile, for sauce, in a small saucepan combine cranberries, shredded carrot, orange peel, orange juice, raisins, sugar, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or till cranberry skins pop.

In a small bowl combine water and cornstarch. Stir into cranberries in saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.

Serve turkey with cranberry sauce.

Makes 8 servings.

Calories: 181/serving


Preparation Time: 25 min.

Cooking Time: 2-1/2 hrs.


27g protein

10g carbohydrate

3g fat

62mg cholesterol

60mg sodium

358mg potassium

-Low Fat -Low Cholesterol -Low Sodium

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