INGREDIENTS:
1 2 1/2- to 3-pound turkey breast half with bone, skinned
1 1/2 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
DIRECTIONS:
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 2 1/2 to 3 hours or till thermometer registers 165 degrees. 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
TIME:
Preparation Time: 25 min.
Cooking Time: 2 - 2 1/2 hrs.
NUTRITIONAL INFORMATION PER SERVING:
27g protein, 10g carbohydrate, 3g fat, 62mg cholesterol, 60mg sodium, 358mg potassium
-Low Fat -Low Cholesterol -Low Sodium