Turkey breast with orange-raspberry glaze

8 Servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
15 To 5-1/2 lb turkey breast; skinned and boned
1cupOrange juice
1teaspoonOrange rind; grated
1teaspoonRubbed sage
½teaspoonDried thyme
½teaspoonPepper
1tablespoonCornstarch
¼cup;water
2cupsFresh or frozen raspberries; thawed and undrained
cupSugar

Directions

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@...