Post by Jay on Nov 6, 2004 21:29:39 GMT -6
Roast Turkey Breast with Warm
SweetPotato Pineapple Relish
A boneless breast roasts in only 40 minutes, and carving it
is a cinch. Retire your canned cranberry sauce for this
ginger-infused, sweet and chunky one.
2 boneless Turkey Breasts with Skin (1 1/2 lbs.each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth
Relish
1 (20-oz.) Can Pineapple Chunks
2 Tbsp. Butter
2 cups SweetPotatoes, peeled and cut into 3/4" chunks
2 tsp. Grated Fresh Ginger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 tsp. Salt or to Taste
1 (12 oz.) Bags fresh or frozen cranberries (not necessary to thaw)
Preheat oven to 400 degrees F. Grease or coat a 9"x13" baking
dish with nonstick spray. Rinse breasts and pat dry. Sprinkle
both sides with salt and pepper. Place skin side up in baking
dish. Pour pineapple juice and broth around breasts. Bake 40
to 45 minutes until thermometer reaches 160 degrees F. Remove
from oven; let stand 10 minutes. (The meat will go on cooking
and the temperature will rise to 170 degrees or 175 degrees F.
If the turkey has a popper in it, it should pop up while the
turkey rests.)
Meanwhile, make relish: Drain pineapple, reserving juice. In
a large skillet, melt butter over high heat. Add SweetPotatoes
and saute, stirring, until barely tender, 3 to 4 minutes. Stir
in 1/2 cup reserved pineapple juice, ginger, sugars and salt.
Stir in cranberries. Cook, stirring, until berries begin to pop,
about 3 minutes. Stir in pineapple chunks. Remove from heat and
let stand 5 minutes.
Remove turkey from pan and slice thinly. Serve with relish.
Makes 6 to 8 servings.
Note: Relish can be easily doubled or tripled.
Jay
SweetPotato Pineapple Relish
A boneless breast roasts in only 40 minutes, and carving it
is a cinch. Retire your canned cranberry sauce for this
ginger-infused, sweet and chunky one.
2 boneless Turkey Breasts with Skin (1 1/2 lbs.each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth
Relish
1 (20-oz.) Can Pineapple Chunks
2 Tbsp. Butter
2 cups SweetPotatoes, peeled and cut into 3/4" chunks
2 tsp. Grated Fresh Ginger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 tsp. Salt or to Taste
1 (12 oz.) Bags fresh or frozen cranberries (not necessary to thaw)
Preheat oven to 400 degrees F. Grease or coat a 9"x13" baking
dish with nonstick spray. Rinse breasts and pat dry. Sprinkle
both sides with salt and pepper. Place skin side up in baking
dish. Pour pineapple juice and broth around breasts. Bake 40
to 45 minutes until thermometer reaches 160 degrees F. Remove
from oven; let stand 10 minutes. (The meat will go on cooking
and the temperature will rise to 170 degrees or 175 degrees F.
If the turkey has a popper in it, it should pop up while the
turkey rests.)
Meanwhile, make relish: Drain pineapple, reserving juice. In
a large skillet, melt butter over high heat. Add SweetPotatoes
and saute, stirring, until barely tender, 3 to 4 minutes. Stir
in 1/2 cup reserved pineapple juice, ginger, sugars and salt.
Stir in cranberries. Cook, stirring, until berries begin to pop,
about 3 minutes. Stir in pineapple chunks. Remove from heat and
let stand 5 minutes.
Remove turkey from pan and slice thinly. Serve with relish.
Makes 6 to 8 servings.
Note: Relish can be easily doubled or tripled.
Jay