Honey Rosemary Turkey Breast and Cranberry Relish Monday, November 5, 2012
Chef Mark McKinney UTMCH Healthy Living Kitchen
2 TBSP of Honey
2 TBSP of fresh chopped Rosemary
½ TBSP of Black Pepper
½ TBSP of Garlic Powder
½ TBSP of Onion Powder
½ tsp of Salt
1 (12 ounce) bag fresh cranberries
1 cup Splenda granular
1 cup orange juice
1 medium apple (gala or Fuji)—peeled, cored, and diced
1/3 cup golden raisins
Mix honey, rosemary, pepper, powders and salt. Rub entire turkey breast with mixture. Bake at 350 deg for 1 ½ to 2 hours. With a thermometer check internal temperature making sure that it is at least 165 F. Slice and serve with Cranberry Apple Relish.
Place cranberries, Splenda, and orange juice in a medium saucepan. Bring to a boil and boil 3-4 minutes or until cranberries start to thicken and water has reduced by about half. Remove from pan and place in medium bowl. Cover and refrigerate 2-3 hours or overnight. Add diced apple and half of the raisins to cranberries. Stir well. Refrigerate until ready to serve. Just before serving, sprinkle remaining raisins over cranberries as a garnish. Serve chilled as an accompaniment to roast meat or poultry.