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
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