Here’s a clever way to reduce the fat in your holiday bird. Use only the lean, tasty breast and marinate it overnight in a flavorful mixture of crushed spices and yogurt. The sweet-tart cranberry sauce makes this dish a winner that the whole family will love.
- Calories: 252
- Fat: 1.2 g. (4% of calories)
- Fiber: 1.9 g.
- Cholesterol: 85 mg.
- Sodium: 76 mg.
- 1 boneless, skinless turkey breast half (about 2 1/4 pounds)
- 3/4 cup nonfat plain yogurt
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon cumin seed, crushed
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon ground cinnamon
- 2 cups fresh cranberries
- 1/2 cup dried apple slices
- Grated rind of 1 orange
- 1 cup orange juice
- 1/2 cup all-fruit apple butter
- 3 tablespoons maple syrup
To make the turkey:
Rinse the turkey with cold water and pat dray with paper towels. Set aside.
In large nonreactive bowl, combine the yogurt, garlic, vinegar, pepper, cumin, rosemary, ginger and cinnamon. Add the turkey and turn to coat evenly. Cover and refrigerate overnight, turning the meat occasionally.
To make the cranberry sauce:
While the turkey is marinating, in a food processor or blender, combine the cranberries, apples, orange rind and orange juice. Process using on/off turns until finely chopped but not pureed. Transfer the mixture to a medium saucepan. Add the apple butter and maple syrup. Bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for about 10 minutes. Transfer to a serving bowl and allow to cool. Cover and refrigerate until serving time.
To roast the turkey, remove it from the marinade and place it in an oven cooking bag. Discard the marinade. Roast the turkey according to the manufacturer’s directions, or until the internal temperature of the turkey reaches 170 degrees F. Start checking the internal temperature after 1 hour.
Remove the turkey from the cooking bag and let stand for 10 minutes before slicing and serving. Serve with the cranberry sauce.
Makes 8 servings