Want to enjoy this classic combination any day of the week? Use turkey tenderloin steaks instead of the turkey breast half. Broil steaks 4 to 5 inches from the heat for 8 to 10 minutes, turning once.

Turkey with Cranberry Sauce

1 (2 1/2 to 3-pound) fresh or frozen turkey breast half with bone
1 1/2 cups cranberries
1/2 cup coarsely shredded carrot
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
2 tablespoons raisins
2 tablespoons granulated sugar
Dash ground cloves
1 tablespoon cold water
2 teaspoons cornstarch
Fresh parsley (optional)

1. Thaw turkey, if frozen. Remove skin and excess fat from turkey breast. Place turkey breast, bone side down, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the breast, making sure the bulb does not touch the bone. Cover breast loosely with foil.
2. Roast in a 325°F (160°C) oven for 2-1/2 to 3 hours or until thermometer registers 165°F (75°C). Remove foil for the last 30 minutes of roasting. Let turkey stand, covered, for 15 minutes before slicing.
3. Meanwhile, for sauce, in a small saucepan combine the cranberries, carrot, orange peel, orange juice, raisins, sugar, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until cranberry skins pop.
4. In a small bowl combine the cold water and cornstarch. Stir into cranberry mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve turkey with cranberry sauce. If desired, garnish with parsley.

Makes 8 servings.

Nutritional facts per serving: calories: 154, total fat: 2g, saturated fat: 1g, cholesterol: 50mg, sodium: 49mg, carbohydrate: 11g, fiber: 1g, protein: 22g, fruit: .5 diabetic exchange, lean meat: 3 diabetic exchange

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