Grill up turkey breast with cranberry-orange sauce

When serving turkey, many people prefer breast meat. We'll give you a delicious recipe for turkey breast that lets you exclude the rest of the bird so that everyone gets exactly what they want.

This meal takes 5 minutes to prepare and 4 hours to marinate. It cooks in 25 minutes and serves 6. Look for a whole butterflied turkey breast, sometimes labelled "turkey London broil." You can also buy a whole skinless breast and cut it through one side and continue cutting all the way to the other side to open it up like a book (butterflying). Here's what you'll need:

• 375 ml (1/2 cup) orange juice
• Zest of 1/2 orange 15 ml (1 tbsp) bourbon whiskey
• 30 ml (2 tbsp) olive oil
• 4 garlic cloves, minced
• 50 g (1/4 cup) chopped fresh rosemary
• 2 ml (1/2 tsp) salt
• 2 ml (1/2 tsp) ground black pepper
• 1 boneless, skinless turkey breast half (about 1 kg/2 lb), butterflied
• 225 g (1 cup) fresh or frozen cranberries

1. Combine the orange juice, zest, whiskey, oil, garlic, rosemary, salt, and pepper in a large ziplock bag. Pour 50 grams (1/4 cup) of the marinade into a bowl, cover and refrigerate. Add the turkey to the bag, press out the air, and seal and refrigerate for four to six hours.
2. Heat a grill to medium heat. Remove the turkey from the marinade and pat dry with paper towels. Reserve the marinade. Let the meat rest at room temperature as the grill heats up.
3. Remove the bowl of reserved marinade from the refrigerator. Grill the turkey until its nicely browned all over and the juices run clear, about 75°C (165°F) on an instant-read thermometer (15 to 20 minutes). Turn the turkey during cooking, and baste with the reserved marinade.
4. Transfer to a platter, cover loosely with foil, and let rest for 10 minutes. Meanwhile, pour the marinade into a medium pot and bring to a boil over high heat. Boil for five minutes. Reduce the heat to medium, add the cranberries, and cook until the cranberries pop and the sauce thickens slightly, about five more minutes.
5. Thinly slice the turkey on the diagonal and serve with the sauce.

Each serving contains the following:

• 257 Calories
• 5 g Fat (1 g saturated fat)
• 11 g Carbs (1 g fibre)
• 38 g Protein
• 60 mg Cholesterol
• 329 mg Sodium
• 25 mg Calcium

This recipe may just become a new holiday favourite. Feel free to make it at other times too though! Because it just uses turkey breast, you don't need to commit to an entire bird, and its ease of preparation and delicious taste makes it a great recipe all year round.