Thursday, April 5, 2007

Turkey with Spiced Cranberry Glaze

1 Bone In Turkey Breast
2 oz pure maple syrup
3 cloves minced garlic
Ground Cayenne pepper
Ground Cinnamon
1 Can Whole Berry Cranberry
½ Cup Orange Juice
1 Red Onion sliced.

Heat Maple Syrup over medium heat for about 3 minutes.
Add minced garlic and heat another 3 minutes.
Stir in Cayenne and Cinnamon.
Add whole berry cranberry and simmer 3 minutes
Add Orange juice and bring to boil, turn down to simmer
and reduce about 5 minutes.
Pour into blender and puree. Strain and chill.

Loosen skin on turkey breast and spread puree. Smooth skin
back down, cover turkey breast and cover with plastic wrap.

Heat oven to 400 degrees.

Place turkey in roasting pan, surround with 1 sliced onion and 3 cups turkey broth. Cover in foil roast 1 hour basting once. Turn oven down to 350, slather half of remaining cran-puree over top of breast and roast 30 minutes.

Remove and let rest 15 minutes before slicing.

Strain pan juices into sauce pan and reduce. Stir in last of reserved cran-puree. Serve warm.

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