Turkey With Cranberry Sauce
|Turkey breast half with bone||3 Pound, skinned|
|Cranberries||1 1⁄2 Cup (24 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄8 Teaspoon|
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°.
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.