If you are not up to cooking a whole turkey, this is a great alternative.
- Thick Turkey Breast - 3 lb. - bone in
- Sugar - 1/4 cup packed
- Ginger Root - 1 Tbsp., chopped or 1 tsp. ground ginger
- Dijon Mustard - 1 Tbsp. or 1 tsp. dry mustard
- Lemon Juice - 2 Tbsp.
- Cranberry Garlic Rum Preserve - 1 jar (250ml)
- Soy Sauce - 1/4 cup
Remove skin and fat from turkey; place meat side up in baking dish sprayed with non-stick cooking spray or lined with foil (for easy clean-up).
In bowl, combine Cranberry Garlic Rum Preserve, sugar, soy sauce, lemon juice, ginger and mustard; spread about 1/3 cup over turkey.
Roast uncovered in 325F oven for 90 minutes or until thermometer inserted in thickest parts reads 170F, basting every 30 minutes. Cover loosely with foil and let stand 15 minutes before slicing. Heat remain cranberry mixture hot, serve separately.
"Another delicious recipe from the kitchen of The Garlic Box"