Heart Healthy Holiday Recipes: Turkey & Cranberry Compote

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by WWLTV.com

wwltv.com

Posted on November 7, 2013 at 10:26 AM

WWLTV.com
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It’s time for turkey and cranberry compote on the Eyewitness Morning News’ healthy holiday recipe series, and Chef Chip Flanagan of Ralph's on the Park, and Kim Hemenway of People's Health, are in the kitchen with more great recipes featuring the holiday seasons’ main course.

Turkey breast (nutritional information):

  • Serving size: 3 oz
  • Calories: 172
  • Carbohydrates: 0 grams
  • Fats: 15 grams
  • Protein: 21 grams
  • Sodium: 27 mg

Turkey Breast (recipe):

  • Servings: 12
  • Poach in a bag
  • 1 boneless turkey breast with skin (4.5-5 pounds)
  • 4 whole garlic clove
  • 3 bay leaf
  • 1 teaspoon whole black peppercorn
  • 2 oranges, rind only, dehydrated is best
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 sage sprigs
  • 1 rosemary sprig
  • 5 each thyme sprigs
  • 1 small carrot (2 oz), peeled and chopped
  • 1 stalk celery, washed and chopped
  • 4 garlic cloves (4 oz), smashed
  • ½ yellow onion (4 oz), peeled and chopped
  • 2 tablespoons extra virgin olive oil
  • I ounce apple cider vinegar

Peel the skin from the turkey breast. Season the breast with the salt and pepper. Lay the skin back on the breast. Place all ingredients into a gallon size zip-top freezer bag. Seal the bag and make sure it doesn’t leak.

Fill a large pot ¾ of the way with water. Place a food thermometer into the water and attach it to the side of the pot. Place the pot on the burner and heat over high heat until the thermometer reads 165 degrees. And the bagged turkey breast to the water. Adjust the heat until the water temperature is stable at/or a little above 165 degrees. Cook the turkey in this fashion for 2 hours, checking the water temperature frequently.

When the 2 hours is over, remove the bag from the pot. Open the bag and place the turkey onto a cutting board. Strain the remaining bagged ingredients through a fine strainer, saving the liquid. This jus is the sauce and should be at least ½ a cup.

Remove the skin from the turkey and discard. Slice the turkey and serve with cranberry compote.


Cranberry compote (nutritional information):

  • Serving size: 1/4 cup
  • Calories: 60
  • Carbohydrates: 16 grams
  • Fat: 0 grams
  • Protein: 0.5 grams
  • Sodium: 12 mg

Cranberry Compote (recipe):

  • Servings: 32
  • 12 oz fresh cranberries (one bag), washed and drained
  • 1 cup orange juice
  • 1 orange, zest only, finely grated
  • 1 cup water
  • 2 tablespoons Splenda

Place all ingredients in a medium saucepot. Cook over medium heat for about 20 minutes or until berries have broken down and mixture thickens. Remove from heat and chill.

 

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