|3 lb||bone-in thick piece of turkey breast|
|1 1/2 cups||fresh cranberry sauce or 1 can (14 oz/398 mL) whole|
|1/4 cup||packed brown sugar|
|1/4 cup||soy sauce|
|2 tbsp||fresh lemon juice|
|1 tbsp||chopped gingerroot or 1 tsp ground ginger|
|1 tbsp||Dijon mustard or 1 tsp dry mustard|
|1||large clove garlic, minced|
Remove skin and fat from turkey; place, meat side up, in baking dish sprayed with nonstick cooking spray or lined with foil.
In bowl, combine cranberry sauce, sugar, soy sauce, lemon juice, ginger, mustard and garlic; spread about 1/3 cup over turkey.
Roast, uncovered , in 325 F oven for 1-1/2 hours or until thermometer inserted in thickest part registers 170 F, basting every 30 minutes. Cover loosely with foil and let stand for 15 minutes before slicing. Microwave remaining cranberry mixture until hot; pass separately.
Source: Anne Lindsay's New Light Cooking, Ballantine Canada, 1998.