Recipe Image

Sliced Turkey Breast With Dried Cranberry Sauce

Teresa Bartsell
December 2011

The roasted turkey breast leftovers can be frozen in plastic freezer bags in individual portions. They then can be used later for turkey sandwiches or many other turkey recipes.

Ingredients & Methods

Makes 2 servings


Nutrition at a Glance (per serving)
Fat4 g
Sodium80 mg
Cholesterol 40 mg
Carbs 21 g
Fiber    2 g
Protein 18 g



Preheat oven to 450 degrees F.

Salt and pepper the turkey breast and rub with the sage. Place in a roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and cook an additional 30 to 45 minutes or until the internal temperature of the turkey is 155 degrees F.

Remove from the oven and let rest for about two minutes before carving. Cut a 2-ounce slice for each serving. Save the leftovers as mentioned above. While the turkey is roasting, prepare a sauce with the chicken broth and dried cranberries. Bring the broth to a boil in a saucepan and then cook over medium heat until it is reduced by half or is thickened. Add the dried cranberries.


Ladle sauce over the slices of turkey.

Serving Suggestion:


Makes enough sauce for about two half-cup servings (since most of the turkey is to be kept for leftovers, the cranberry sauce is only for two servings). 

©1991-2015 Diabetes Health | Home | Privacy | Press | Advertising | Help | Contact Us | Donate | Sitemap

Diabetes Health Medical Disclaimer

The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and information, contained on or available through this website is for general information purposes only. Opinions expressed here are the opinions of writers, contributors, and commentators, and are not necessarily those of Diabetes Health. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on or accessed through this website.