Citrus turkey breast

Yield: 8 servings

Measure Ingredient
1 tablespoon Flour
1 Orange, sliced
Turkey breast, thawed
½ cup Pineapple juice
2 tablespoons Orange juice
1 tablespoon Brown sugar
2 teaspoons Cornstarch
¼ teaspoon Salt
¼ teaspoon Thyme
¼ cup Water
Cornstarch (see directions)
Chicken bouillon (see direc)
Parsley
Orange slices

This recipe uses a Reynolds Oven Cooking bag - large size. The turkey breast may be from 4-8 pounds.

~--------------------------------------------------------------------- ~--- Preheat oven to 325 deg. Shake flour in large size cooking bag; place in a 13x9x2-in baking pan. Place orange slices in bag; top with turkey breast. In small saucelan, combine pineapple juice, orange juice, brown sugar, 2 T cornstarch, salt and thyme. Bring to a boil, stirring until thickened. Spoon over turkey breast. Close bag with nylon tie; make 6 half-inch slits on top. Unsert meat thermometer thru slit into thickest part of turkey breast. Cook 15-17 minutes per pound or until thermometer registers F 175 deg. For sauce, remove turkey fron bag and set aside. Strain drippings and measure. For each cup of drippings, use 1 T cornstarch and 1 bouillon cube. In a saucepan, stir water into cornstarch until smooth. Add turkey drippings and bouillon cubes. Bring to boil, stirring until thickened. Serve turkey garnished with parsley and additional orange slices. Submitted By NICK LA ROCCA On 02-19-95

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