Soy and Molasses-Basted Turkey Breast with Dried Cranberry-

Title:
Soy and Molasses-Basted Turkey Breast with Dried Cranberry-

Yield:
1 Servings

Categories:
Cooking




Ingredients:




----------------------------------MARINADE----------------------------------


     2    Shallots; finely chopped


     2    Garlic cloves; minced


     1 tb Balsamic vinegar


     2 tb Soy sauce


     2 tb Dark molasses


          Freshly ground black pepper


     3 tb Olive oil


     1    Boned and tied turkey


          -breast; about 3 1/2 pounds


   1/2 c  Chicken stock





----------------------------------COMPOTE----------------------------------


     2 lg Granny smith or other tart


          -green apples; peeled,


          -cored, and finely chopped


   1/2 c  Dried cranberries


     2 tb Brown sugar


     1 tb Cider vinegar


   1/8 ts Ground cinnamon


     1 c  Water



-----------------------------------GRAVY-----------------------------------


   1/2 c  Unsalted butter


   1/2 c  All-purpose flour


 3 1/2 c  Turkey or chicken stock;


          -heated


   1/2 c  Full-bodied red wine such as


          -merlot or cabernet


          -sauvignon


          Salt and freshly ground


          -black pepper





 Prepare the marinade:


 


 In a small bowl, whisk together the shallots, garlic, balsamic vinegar, soy


 sauce, molasses, and pepper. Slowly pour in the olive oil in a steady


 stream, whisking constantly until completely blended. Taste for seasoning.


 


 Place the turkey breast in a nonaluminum bowl and pour the marinade over


 the top. Turn the turkey to coat evenly, cover, and refrigerate for 3 to 4


 hours. Position a rack in the lower middle level of the oven and preheat to


 325 degrees. Transfer the turkey from the marinade to a roasting pan and


 pour any marinade in the bottom of the bowl over the turkey. Cover the pan


 with aluminum foil. Roast the turkey for 1 1/2 hours. Remove the foil,


 brush the turkey with the marinade in the pan, pour in the 1/2 cup stock,


 and return the turkey to the oven. Roast for about 15 minutes longer, or


 until a meat thermometer inserted into the thickest part of the breast


 registers 170 degrees, basting with the pan juices halfway through the


 cooking time. The skin should turn golden brown.


 


 Meanwhile, prepare the compote:


 


 In a small saucepan, combine the apples, cranberries, brown sugar, vinegar,


 cinnamon, and water over medium heat. Stir to mix well. Cover and cook,


 stirring occasionally, for 20 to 25 minutes, or until the apples begin to


 break down. (Adjust the sweetness by adding more brown sugar, if desired.)


 Remove from the heat, cover, and set aside.


 


 Remove the turkey breast form the roasting pan and place on a platter.


 Cover loosely with foil and let rest for 15 to 20 minutes before slicing.


 


 Pour the pan drippings into a gravy separator (or into a bowl) and skim off


 the fat with a large spoon) and reserve.


 


 Prepare the gravy:


 


 In a large, heavy saucepan, melt the butter over medium heat, watching


 carefully so it does not burn. Add the flour slowly, whisking briskly until


 bubbles form. Continue whisking for 3 to 5 minutes. or until the mixture


 thickens and turns a golden brown. The color of this flour mixture, or roux


 is important because it determines the final color of the gravy. Slowly


 pour in the warmed stock and the wine, whisking until completely blended.


 Continue cooking the gravy over medium heat for 15 to 20 minutes, or until


 it is thickened and no taste of flour remains. Pour in the reserved


 defatted pan drippings, whisking to incorporate completely. Add the salt


 and pepper and taste for seasoning. Pour into a gravy boat.


 


 Yield: 6 to 8 servings


 


 Notes: Recipe courtesy of Diane Rossen Worthington, "American Bistro"


 


 Recipe by: Cooking live Show #9012


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997