Turkey With Cranberry Sauce Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Turkey breast half with bone3 Pound, skinned
 Cranberries1 1⁄2 Cup (24 tbs)
 Shredded carrot1⁄2 Cup (8 tbs)
 Finely shredded orange peel1⁄2 Teaspoon
 Orange juice1⁄2 Cup (8 tbs)
 Raisins2 Tablespoon
 Sugar2 Tablespoon
 Ground cloves1⁄8 Teaspoon
 Water1 Tablespoon
 Cornstarch2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2547 Calories from Fat 869

% Daily Value*

Total Fat 96 g148.4%

Saturated Fat 26.1 g130.6%

Trans Fat 0 g

Cholesterol 884.6 mg

Sodium 865.3 mg36.1%

Total Carbohydrates 104 g34.7%

Dietary Fiber 11.6 g46.5%

Sugars 68.4 g

Protein 301 g602.3%

Vitamin A 261.4% Vitamin C 155%

Calcium 25.2% Iron 99.5%

*Based on a 2000 Calorie diet


Thaw turkey, if frozen.
Rinse turkey and pat dry.
Place turkey breast, bone side down, on a rack in a shallow roasting pan.
Insert a meat thermometer into the thickest portion of the breast.
Cover breast loosely with foil.
Roast in a 325° oven for 2 1/2 to 3 hours or till thermometer registers 165°.
Remove foil the last 30 minutes of roasting.
Let turkey stand, covered, for 15 minutes before slicing.
Meanwhile, for sauce, in a small saucepan combine cranberries, shredded carrot, orange peel, orange juice, raisins, sugar, and cloves.
Bring to boiling; reduce heat.
Simmer, uncovered, for 3 to 4 minutes or till cranberry skins pop In a small bowl combine water and cornstarch.
Stir into cranberries in saucepan.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.