A whole turkey breast is roasted in a sweet and tangy, Cranberry-Dijon mustard sauce.
1 turkey breast (5 to 7 lbs.)
salt and pepper
1 cup water
1 can (16 oz.) whole-berry cranberry sauce
2 T. steak sauce
2 tsp. Dijon mustard
2 T. brown sugar
Preparation - Thaw the turkey breast, if frozen. Rinse and pat dry. Place it in a roasting pan, skin side up. Sprinkle lightly with salt and pepper. Pour about one cup of water in the bottom of the roasting pan. Combine the cranberry sauce, steak sauce, Dijon mustard, and brown sugar in a bowl. Mix well, then pour the mixture over the turkey breast. Covered loosely with foil and roast in a preheated oven at 350° for about 1 hour, basting with the cranberry mixture after 30 minutes. Remove the foil and roast, uncovered, for 30 more minutes, basting again after 15 minutes. Remove from the roasting pan to a serving platter. Cut into thick slices. Spoon the cranberry mixture over the slices and serve
The Pfaltzgraff Plymouth pattern features embossed pumpkins, acorns and ears of corn on a warm, creamy white surface. Sculpted acorn finials finish the lids of hollowware pieces. Platters and plates feature scalloped rims accented with gently flowing, weathered line. A simple, lovely harvest pattern, Plymouth is ideal for Thanksgiving or any autumn entertaining occasion. This serving set includes an 18" x 14" platter and 2 ( 2qt.) vegetable bowls.