Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 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@...