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Turkey Breast with Cranberry Compote

meal-of-the-week

Turkey Breast with Cranberry Compote

Prep time: 15 minutes

Cook time: 1 hour, 30 minutes | 10 minute stand time extra

Serves: 12


Cranberry Compote:

  • ½ cup orange juice
  • ¼ cup brown sugar
  • 2 tsp. finely grated orange zest
  • 1 ½ cups fresh cranberries
  • ¼ tsp. ground cinnamon

Turkey Breast:

  • 1 (4½- to 5-lb.) fresh bone-in turkey breast
  • 2 tbsp. I Can’t Believe It’s Not Butter – Sticks, melted
  1. For the compote, in a saucepan bring ½ cup water, orange juice, sugar and orange zest to boil. Stir in cranberries and cinnamon; return to boil. Reduce heat and cook 12 to 15 minutes or until berries burst.
  2. Transfer compote to a bowl; let cool completely. Cover and refrigerate until ready to serve.
  3. Meanwhile, for the turkey breast, preheat oven to 350°F. Place turkey breast in a roasting pan. Brush turkey with butter and season with freshly ground black pepper to taste. Roast 1 hour, 30 minutes, or until an instant-read thermometer registers 165°F.
  4. Remove from oven. Loosely cover with foil and let stand 10 minutes. Remove skin from turkey and cut turkey into thin slices. Serve turkey with Cranberry Compote.

Per serving: 200 calories, 2g fat, 0g saturated fat, 0g trans-fat, 100mg cholesterol, 70mg sodium, 9g carbohydrate, 1g fiber, 36g protein

Make it a Meal: Serve with steamed green beans and roasted sweet potatoes.

Culinary Talking Points:

Use a microplane instead of a grater to zest citrus. A microplane collects the peel’s fragrant essential oils, while avoiding the bitter, white pith underneath.

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