Ingredients

2 teaspoons honey 300 ml (1/2 pint) orange juice
1 teaspoon grated orange rind 1/2 teaspoon ground allspice
500 g (1 lb) cranberries (fresh, canned or frozen and thawed)
4 boneless, skinless turkey breast fillets, about 125 g (4 oz) each
Even when cooking lean meat such as poultry be sure to remove the fat-laden skin and trim away all the visible fat. The white meat contains less fat than the dark meat, but avoid overcooking the white meat, since it tends to dry out. Keep moist by basting with stock and wine. Chicken and turkey...

Instructions

1.In a small bowl, mix together the honey, orange juice and rind, allspice and cranberries.
2.Remove all visible fat from the turkey breasts. Place in an ovenproof dish and pour half the cranberry mixture over the turkey. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.
3.Remove the dish from the oven, turn the turkey pieces and pour over the remaining sauce. Return to the oven for a further 30-35 minutes. Serve with Spiced Roast Roots or baked potatoes and green leafy vegetables, if liked.

Even when cooking lean meat such as poultry be sure to
remove the fat-laden skin and trim away all the visible fat.
The white meat contains less fat than the dark meat, but
avoid overcooking the white meat, since it tends to dry out.
Keep moist by basting with stock and wine. Chicken and
turkey can easily be substituted for other lean meats in
many recipes, such as rabbit, venison and ostrich

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