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Roasted Turkey Breast with
Cranberry-Orange Glaze

Prep: 20 minutes
Roast: 1 hour • Serves: 6

Nonstick cooking spray
2 garlic cloves, minced
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter, softened
¼ teaspoon plus 8 teaspoon salt
¼ teaspoon ground black pepper
1 boneless, skinless turkey breast (about 2
pounds)
¼ cup fresh lemon juice
½ cup whole berry cranberry sauce
¼ cup fresh orange juice
1 teaspoon orange zest

1. Preheat oven to 350°. Spray 13 x 9-inch baking
dish with cooking spray.

2. In small bowl, stir garlic, thyme, butter, ¼
teaspoon salt and pepper; rub over turkey. Place
turkey in prepared dish; drizzle with lemon juice.
Roast turkey 1 hour or until internal temperature
reaches 165°, basting with juices from dish
occasionally. Transfer turkey to cutting board;
tent with aluminum foil and let stand 10 minutes
before slicing.
3. In small saucepan, heat cranberry sauce,
orange juice, zest and remaining 8 teaspoon salt
to a boil over medium heat; simmer 15 minutes
or until it thickens, stirring occasionally. Makes
about 6 tablespoons.

4. Serve turkey with Cranberry-Orange Glaze.

Approximate nutritional values per serving (5 ounces turkey,
1 tablespoon glaze): 280 Calories, 5g Fat (2g Saturated),
125mg Cholesterol, 300mg Sodium, 11g Carbohydrates, 8g
Sugar (4g Added Sugars), 0g Fiber, 48g Protein