Roasted turkey breast with cranberry sauce

Turkey

• 1 boneless, skinless turkey breast half (about 21/4 pounds)
• 3/4 cup nonfat plain yogurt
• 2 cloves garlic, minced
• 1 Tbsp. apple cider vinegar
• 1 tsp. black peppercorns, crushed
• 1 tsp. cumin seed, crushed
• 1 tsp. dried rosemary, crushed
• 1 tsp. minced fresh ginger
• 1/2 tsp. ground cinnamon

Cranberry sauce

• 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 Tbsp. maple syrup

Rinse turkey with cold water and pat dry with paper towels. Set aside. In a large, nonreactive bowl (plastic, glass or stainless steel), combine yogurt, garlic, vinegar, pepper, cumin, rosemary, ginger and cinnamon. Add turkey and turn to coat evenly. Cover and refrigerate overnight, turning the meat occasionally.

While turkey is marinating, combine cranberries, apples, orange rind and orange juice in a food processor or blender. Process until finely chopped but not pureed. Transfer mixture to a medium saucepan. Add the apple butter and maple syrup. Bring to a boil over high heat. Reduce heat to low and simmer uncovered for about 10 minutes. Transfer to serving bowl and allow to cool. Cover and refrigerate until serving time.

To roast turkey, remove from marinade and place in an oven cooking bag. Discard marinade. Roast turkey according to manufacturer’s directions or until internal temperature reaches 170°. Start checking internal temperature after 1 hour. Remove turkey from cooking bag and let stand for 10 minutes before slicing and serving. Serve with cranberry sauce.

Serves 8. Per serving: 252 calories, 1.2 g fat (4% of calories), 32.6 g protein, 27.5 g carbohydrates, 1.9 g dietary fiber, 85 mg cholesterol, 76 mg sodium

Recipe reprinted with permission from Prevention’s The Healthy Cook. ©1997 by Rodale, Inc.