Turkey Roast with Cranberry Glaze

Tegel Turkey Breast Roast with Apricot Stuffing
1 cup chicken stock
1/2 tsp fresh thyme leaves
1/2 cup whole berry cranberry sauce
2 tsp cornflour
2 tbsp water

Cook the turkey breast roast according to the directions on the pack. Remove the turkey from the dish once it is cooked, cover with foil and set aside.

Add the chicken stock to the baking dish to loosen the pan drippings. Transfer the stock to a small saucepan and add the thyme. Bring to the boil then stir in the cranberry sauce.

Combine the cornflour and water. Add to the saucepan, bring to the boil, stirring constantly. Simmer for one minute or until thickened.

Pour the cranberry glaze over the sliced turkey.

Serve with buttered new potatoes and a salad or steamed baby vegetables.