Roast Turkey Breast with Yam and Pineapple Relish
Serves 6 to 8.
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
- 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.
Nutrition Facts for 3 ounces cooked turkey breast only (skinless):
120 calories, 1 g fat, 55 mg cholesterol, 26 g protein