Roast Turkey Breast With Dried Fruits & Cranberries
|Bone in turkey breast half||3 Pound (1 In Number)|
|Dried peaches/Apricots / pitted prunes / figs / combination||1 Pound, pitted|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Cranberries||1 Cup (16 tbs) (Fresh / Frozen)|
|Firmly packed brown sugar||1 Tablespoon|
Trim any fat off turkey and discard; rinse breast and pat dry.
Lay skin up in a 9 by 13-inch pan; surround with dried fruit and pour broth over fruit.
Tightly cover pan with foil.
Bake in a 400° oven until a thermometer in center of thickest part of breast reaches 170°, about 1 hour.
When breast has cooked 40 minutes, uncover it and add cranberries to the pan; baste breast with juices in pan 2 or 3 times as it cooks.
Lift breast onto a platter; with a slotted spoon, arrange fruit around meat.
Add brown sugar to pan juices; boil over medium heat until sauce clings to back of spoon.
Spoon over turkey and fruits.