Roast Turkey Breast With Dried Fruits & Cranberries Recipe
Ingredients
| Turkey | 1 Pound, pounded | |
| 1 pound dried peaches, apricots, pitted prunes, or figs, or a combination | ||
| 1 cup regular-strength chicken broth | ||
| Cranberries | 1 Cup (16 tbs), frozen | |
| Firmly packed brown sugar | 1 Tablespoon | |
Directions
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.
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.
Chef
