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.
Serving size: Complete recipe
Calories 2547 Calories from Fat 869
% Daily Value*
Total Fat 96 g148.4%
Saturated Fat 26.1 g130.6%
Trans Fat 0 g
Cholesterol 884.6 mg294.9%
Sodium 865.3 mg36.1%
Total Carbohydrates 104 g34.7%
Dietary Fiber 11.6 g46.5%
Sugars 68.4 g
Protein 301 g602.3%
Vitamin A 261.4% Vitamin C 155%
Calcium 25.2% Iron 99.5%
*Based on a 2000 Calorie diet