Turkey breast with orange-raspberry glaze
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | 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@...