If you’re not up to cooking a whole turkey, this is a great alternative for the star of a Thanksgiving menu.
1 1/2 cups (350 mL) fresh or frozen cranberries
1/3 cup (80 mL) honey
1/4 cup (60 mL) rice vinegar
2 Tbsp (30 mL) fresh thyme
3 large carrots, sliced into rounds
2 shallots, chopped
1 Tbsp (15 mL) extra-virgin olive oil
Salt and pepper to taste
2 lb (1 kg) skinless, boneless free-range turkey breast
Combine cranberries, honey, and vinegar in saucepan. Bring to a boil, reduce heat, and simmer until cranberries pop and are very soft—4 to 5 minutes.
Remove from heat and pour mixture into fine sieve set over bowl. Use rubber spatula to force most pulp through sieve, leaving skins behind. Make sure to scrape underside of sieve into bowl. Stir in 1 Tbsp (15 mL) thyme; set aside to cool.
Preheat oven to 375 F (190 C).
In large bowl combine carrots, shallots, extra-virgin olive oil, and salt and pepper to taste.
Place turkey breast in large baking pan and surround with carrot mixture. Cook for 10 minutes.
Divide cranberry glaze in half; spread half on turkey and cook 10 minutes more, or until an internal temperature of 165 F (75 C) is reached.
Spread reserved glaze on cooked turkey, garnish with remaining thyme, and serve with roasted carrots.
Serves 6.
Each serving contains:
272 calories; 37 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 100 mg sodium
source: “Cranberries + Carrots,” alive #348, October 2011
