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Roasted Turkey Breast is probably one of the easiest dishes you can prepare - the 'à l'Orange' is just a bonus!
Roasted Turkey Breast à l'Orange is a simple and delicious. With Thanksgiving days away, consider this recipe and method if you find you are cooking for a smaller crowd. A 3 lb breast feeds about 4 people. Doubling this recipe could not be easier. If you find you need to double, I recommend still purchasing two 3 lb breasts and cooking them together versus one 6 lb breast. Because the breast requires about an hour and a half cook, it leaves you free in between the prep-to-oven and consequent serving time to focus elsewhere, and it doesn't get much easier than that. The meat turns out tender and juicy and is a great alternative to cooking a whole turkey. Did I mention it is gorgeous plated? Feast your eyes.....
The brown sugar and orange is a perfect combination and makes the turkey breast aromatic and very flavorful.
Roasted Turkey Breast is probably one of the easiest dishes you can prepare. à l'Orange is just a bonus! Roast and then slice it up and serve with your favorite sides dishes. I recently made this dish on two consecutive weekends, choosing to serve different sides both times. The first, a beautiful wild pecan rice, some steamed broccolini, and a sourdough Boule scored deeply enough for a 'pull apart' and drizzled with warmed melted butter. The next, traditional stuffing, cranberry sauce, and pearled onions with thyme. Both weekends of sides lent themselves well to this dish, as keeping a 'sweet and savory' palette in mind as I went aided in the selections. The brown sugar and orange is a perfect combination and makes the turkey breast aromatic and very flavorful. I have used skinless breast in this recipe, but the skin-on will perfectly work as well.
Ingredients for Roasted Turkey Breast à l'Orange
3 lb turkey breast, I am using a Butterball turkey breast for this recipe ** for easy doubling, see my notes above
zest of one orange
1/2 cup freshly squeezed orange juice
handfull fresh thyme
2 tablespoons brown sugar, light or dark, whatever is on hand
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons vegetable oil
1 tablespoon honey
salt and pepper to taste
Ingredients for Sauce à l'Orange
2 tablespoons cornstarch
1/4 cup of water
2 tablespoons fresh minced ginger
2 cloves garlic (minced)
1 tablespoon butter
2 tablespoons olive oil
6 ounces orange juice concentrate (about 3/4 cup)
2 tablespoons sweet orange marmalade
2 tablespoons brown sugar
1 tablespoon soy sauce
Preheat oven to 325 degrees F. Cover the bottom of a small ceramic roasting pan with a drizzle of vegetable or olive oil. Set aside.
Roast for about 1 1/2 hours. Remove the foil for the last 30 minutes for the turkey breast to brown nicely. The internal temperature of the turkey breast should be at 165 F degrees once done cooking.
Slice and serve drizzled with Sauce à l'Orange.
Sauce à l'Orange
Combine water with cornstarch in a small cup until cornstarch is fully dissolved. Set aside.
Place a medium skillet over medium heat. Once warm, add the olive oil and the butter and wait for it to start sizzling.
Once the oil and butter begin sizzling, add minced garlic, fresh minced ginger ginger, and pepper flakes. Immediately stir to combine, to avoid burning the mixture. It may help to remove the skillet from the heat to complete this step. The garlic will burn quite quickly.
Add the rest of the ingredients to the pan, including the cornstarch mixture. Stir to combine.
Continue to stir and cook until the mixture starts to lightly simmer and it thickens. Remove from heat and serve drizzled over or alongside the turkey.
** When selecting a turkey breast, be certain to choose a plain turkey breast, one WITHOUT any sauces or seasonings already added. I say this because I initially made an error when shopping for this recipe, purchasing a 'ready to roast' turkey breast, which was pre-marinated in basting juices. This type of breast is great on its own, but cannot be used for this recipe.