Turkey Breast with Cranberry Compote
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.
- 2 g Fat
- 0 g Saturated Fat
- 0 g Trans Fat
- 100 mg Cholesterol
- 70 mg Sodium
- 9 g Carbohydrate
- 1 g Fiber
- 36 g Protein
Directions
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.
