2 (1 1/2 pound) boneless turkey breasts with skin
Salt and freshly ground pepper to taste
1/2 cup pineapple juice reserved from relish
1/2 cup chicken broth
1 (20 ounce) can pineapple chunks
2 cups canned yams
2 teaspoons grated fresh ginger
1/2 cup brown sugar
1 (12 ounce) bag fresh or frozen cranberries (not necessary to thaw)
Heat oven to 400 degrees F. Coat a 9 x 13-inch 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 continue cooking, and the temperature will rise to 170 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, over medium heat, add yams, 1/2 cup reserved pineapple juice, ginger, and sugar. 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.
Yield: 6 to 8 servings
Nutrition Facts for 3 ounces cooked turkey breast only (skinless): 120 calories, 1 g fat, 55 mg cholesterol, 26 g protein