Recipe - Soy And Molasses-Basted Turkey Breast With Dried Cranberry-

MARINADE
2 Shallots; finely chopped
2 Garlic cloves; minced
1 tablespoon Balsamic vinegar
2 tablespoon Soy sauce
2 tablespoon Dark molasses
Freshly ground black pepper
3 tablespoon Olive oil
1 Boned and tied turkey
breast; about 3 One half pounds
One half cup Chicken stock

COMPOTE
2 lg Granny smith or other tart
green apples; peeled,
cored, and finely chopped
One half cup Dried cranberries
2 tablespoon Brown sugar
1 tablespoon Cider vinegar
1/8 teaspoon Ground cinnamon
1 cup Water

GRAVY
One half cup Unsalted butter
One half cup Allpurpose flour
3 One half cup Turkey or chicken stock;
heated
One half cup Fullbodied 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 One half hours. Remove the foil,
brush the turkey with the marinade in the pan, pour in the One half 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 MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997