Ingredients for Turkey Breast With Orange Raspberry Glaze
- 4-6 pound bone-in or boneless turkey breast
- 1 cup orange juice
- Zest of 1 orange
- Rubbed Sage
- Dried Whole Thyme
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water + water to adjust pan drippings to 1 cup
- Fresh Raspberries
- 1/4 cup granulated sugar
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How to Make Turkey Breast With Orange Raspberry Glaze
- Preheat oven to 325°F (160°C).
- Place a 4-6 pound bone-in or boneless turkey breast in a 13x9x2-inch baking pan.
- Pour 1 cup of orange juice over the turkey breast. Sprinkle with the zest of 1 orange, 1 teaspoon dried sage, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
- Cover the pan tightly with aluminum foil.
- Bake for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the turkey registers 170°F (77°C). Baste the turkey breast frequently with the pan drippings during the last 30 minutes of cooking.
- Remove the turkey from the oven and transfer it to a serving platter. Tent loosely with foil to keep warm.
- Carefully measure 1 cup of pan drippings from the baking pan. Add water if necessary to reach 1 cup.
- Strain the pan drippings through a fine-mesh sieve to remove any solids and set aside.
- In a small saucepan, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth.
- Add 1 cup of raspberries (fresh or frozen), 1/4 cup granulated sugar, and the reserved strained pan drippings to the saucepan.
- Cook over medium heat, stirring constantly, until the sauce thickens and comes to a gentle simmer (about 3-5 minutes).
- Serve the delicious orange raspberry glaze over the turkey breast.
- Yield: 8 to 10 servings
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
49g
Fat
27g
Carbs
5g
