Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Cranberry Compote: | ||
| ¼ c. water | ||
| ½ c. fresh orange juice | ||
| ½ c. Hy-Vee sugar | ||
| 1 tbsp. powdered stevia extract | ||
| 2 tsp. finely grated orange zest | ||
| 1 (12 oz) pkg fresh cranberries | ||
| ¼ tsp. Hy-Vee cinnamon | ||
| Turkey Breast: | ||
| 1 (4-1/2- to 5-lb) fresh bone-in turkey breast | ||
| 2 tbsp. Hy-Vee butter, melted |
Directions
- For the Cranberry Compote: In a saucepan bring water, orange juice, sugar, stevia extract and orange zest to boiling. Stir in cranberries and cinnamon; return to boiling. Reduce heat and cook 12 to 15 minutes or until cranberries burst.
- Transfer compote to a bowl; let cool completely. Cover and refrigerate until ready to serve.
- For the Turkey Breast: Preheat oven to 350 degrees. Place turkey breast in a roasting pan. Brush turkey with butter and season with salt and pepper to taste. Roast 1 hour, 15 minutes to 1 hour, 45 minutes, or until an instant-read thermometer registers 165 degrees.
- Remove from oven. Loosely cover with foil and let stand 10 minutes. Slice turkey and serve with Cranberry Compote.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 100mg
- Sodium: 90mg
- Total Carbohydrates: 15g
- Protein: 39g
Recipe Source:
Integrated Marketing Services.