Lean turkey breast is a great choice for small holiday gatherings. Raisins and a minimal amount of sugar impart just the right amount of sweetness to the tart cranberries.
Thaw turkey, if frozen. Remove skin and excess fat from turkey breast. Place turkey breast, bone side down, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the breast, making sure the bulb does not touch the bone. Cover breast loosely with foil.
Roast in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 165 degrees F. Remove foil for the last 30 minutes of roasting. Let turkey stand, covered, for 15 minutes before slicing.
Meanwhile, for sauce, in a small saucepan combine the cranberries, carrot, orange peel, orange juice, raisins, sugar, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until cranberry skins pop.
In a small bowl combine the cold water and cornstarch. Stir into cranberry mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve turkey with cranberry sauce. If desired, garnish with parsley. Makes 8 servings.