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Whole Turkey Breasts

Granny's Soy Molasses Breast Dried Cranberry Compote

MARINADE
2 x Shallots, finely chopped
2 x Garlic cloves, minced
1 tbl Balsamic vinegar
2 tbl Soy sauce
2 tbl Dark molasses
    Freshly ground black pepper
3 tbl Olive oil
1 x Boned and tied turkey breast, about 3 1/2 pounds
1/2 cup Chicken stock
COMPOTE
2 lrg Granny smith or other tart green apples, peeled, cored, and finely chopped
1/2 cup Dried cranberries
2 tbl Brown sugar
1 tbl Cider vinegar
1/8 tsp Ground cinnamon
1 cup Water
GRAVY
1/2 cup Unsalted butter
1/2 cup All-purpose flour
3 1/2 cup Turkey or chicken stock, heated
1/2 cup Full-bodied red wine such as merlot or cabernet sauvignon
    Salt and freshly ground black pepper

 Method :
Prepare the marinade:
In a small bowl, whisk together the shallots, garlic, balsamic vinegar, soy sauce, molasses, and pepper. Slowly pour in the olive oil in a steady stream, whisking constantly until completely blended. Taste for seasoning.
Place the turkey breast in a nonaluminum bowl and pour the marinade over the top. Turn the turkey to coat evenly, cover, and refrigerate for 3 to 4 hours. Position a rack in the lower middle level of the oven and preheat to 325 degrees. Transfer the turkey from the marinade to a roasting pan and pour any marinade in the bottom of the bowl over the turkey. Cover the pan with aluminum foil. Roast the turkey for 1 1/2 hours. Remove the foil, brush the turkey with the marinade in the pan, pour in the 1/2 cup stock, and return the turkey to the oven. Roast for about 15 minutes longer, or until a meat thermometer inserted into the thickest part of the breast registers 170 degrees, basting with the pan juices halfway through the cooking time. The skin should turn golden brown.
Meanwhile, prepare the compote:
In a small saucepan, combine the apples, cranberries, brown sugar, vinegar, cinnamon, and water over medium heat. Stir to mix well. Cover and cook, stirring occasionally, for 20 to 25 minutes, or until the apples begin to break down. (Adjust the sweetness by adding more brown sugar, if desired.)
Remove from the heat, cover, and set aside.
Remove the turkey breast form the roasting pan and place on a platter.
Cover loosely with foil and let rest for 15 to 20 minutes before slicing.
Pour the pan drippings into a gravy separator (or into a bowl) and skim off the fat with a large spoon) and reserve.
Prepare the gravy:
In a large, heavy saucepan, melt the butter over medium heat, watching carefully so it does not burn. Add the flour slowly, whisking briskly until bubbles form. Continue whisking for 3 to 5 minutes. or until the mixture thickens and turns a golden brown. The color of this flour mixture, or roux is important because it determines the final color of the gravy. Slowly pour in the warmed stock and the wine, whisking until completely blended.
Continue cooking the gravy over medium heat for 15 to 20 minutes, or until it is thickened and no taste of flour remains. Pour in the reserved defatted pan drippings, whisking to incorporate completely. Add the salt and pepper and taste for seasoning. Pour into a gravy boat.
Yield: 6 to 8 servings