Turkey breast with orange-raspberry glaze

Yield: 8 Servings

Measure Ingredient
1 \N 5 To 5-1/2 lb turkey breast; skinned and boned
1 cup Orange juice
1 teaspoon Orange rind; grated
1 teaspoon Rubbed sage
½ teaspoon Dried thyme
½ teaspoon Pepper
1 tablespoon Cornstarch
¼ cup ;water
2 cups Fresh or frozen raspberries; thawed and undrained
⅓ cup Sugar

Place turkey breast in a 13 x 9 x 2-inch pan. Pour orange juice over breast, and sprinkle with orange rind and next 3 ingredients. Cover and bake at 325 degrees F. for 1-½ hours or until a meat thermometer registers 170 degrees, basting frequently with pan drippings, adding water, if necessary, to equal 1 cup; pour through a wire-mesh strainer, discarding any solids; set aside.

Combine cornstarch and water in a small saucepan. Stir in raspberries, sugar, and reserved pan drippings. Cook, stirring frequently, over medium heat until sauce thickens; serve with turkey. Yield: 8 to 10 servings. Source: Home for the Holidays, Southern Living, 1993.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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