Recipe: Roast Turkey Breast with Red Onion and Cranberry Compote

8 servings

Turkey:

- 1 (6-pound) turkey breast on the bone, giblets removed

- 1 ½ tablespoons butter, melted

- 3 tablespoons orange juice

- 1/8 teaspoon dried thyme

- 1/8 teaspoon salt

- Freshly ground black pepper to taste

Compote:

- 2 tablespoons butter

- 4 red onions, thinly sliced

- 3 tablespoons sugar

- ¼ cup orange juice

- ¼ cup water

- 1 cup cranberries

- ¼ teaspoon dried thyme

- ¼ teaspoon salt

Au jus:

- 1 ¾ cups turkey or chicken broth

- ½ cup orange juice

- 1 teaspoon arrowroot dissolved in 2 teaspoons water

- Optional: ¼ teaspoon Kitchen Bouquet sauce

1. To prepare the turkey: Place the turkey breast on a rack in a roasting pan. Combine the melted butter, orange juice and thyme. Baste the turkey with the mixture and sprinkle lightly with salt and pepper.

2. Roast in a preheated 325-degree oven 25 minutes per pound or until an internal temperature reaches 170 degrees on an instant-read thermometer. Baste occasionally.

3. To prepare the compote: In a large skillet melt the butter over medium-low heat. Add the onions and sauté 15 minutes, until very soft. Stir in the sugar, orange juice, water, cranberries, thyme and salt. Cook 10 minutes. (If making ahead, cool, cover and refrigerate.)

4. To prepare the au jus: Remove the turkey from the pan. Remove the rack and pour off the fat. Put the roasting pan over medium heat and deglaze the pan with the broth and orange juice, stirring to dissolve the caramelized juices on the bottom of the pan. Add the dissolved arrowroot and Kitchen Bouquet if using. Cook until lightly thickened.

5. Carve turkey and serve with compote and au jus on the side.

Adapted from "A Fresh Look at Saucing Foods" by Deirdre Davis