Turkey Breast with Orange-Raspberry Glaze

“My good opinion once lost is lost forever.” –Jane Austen, Pride and Prejudice

I got this excellent recipe from my friend Elaine in Texas.  Serves 8-10.  Photo from TasteofHome.com.

  • 1 5 to 51/2 pound turkey breast, skinned and boned.
  • 1 cup orange juice
  • 1 teaspoon grated orange rind
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried whole thyme
  • 1/2 teaspoon pepper
  • 1 Tablespoon cornstarch
  • 1/4 cup water
  • 2 cups frozen raspberries, thawed
  • 1/3 cup sugar

Place turkey breast in a 13x9x2 inch pan.  Pour orange juice over breast and sprinkle with orange rind, sage, thyme, and pepper.  Cover and bake at 350 degrees for 1 1/2 hours or until meat thermometer registers 170 degrees, basting frequently with pan drippings.

Transfer turkey to a serving platter.  Set aside.  Measure 1 cup pan drippings, adding water, if necessary, to make 1 cup; strain and set aside.  Combine cornstarch and 1/4 cup water in saucepan, stirring well.  Add raspberries, sugar and reserved pan drippings.  Cook over medium heat until mixture thickens, stirring frequently.  Serve sauce with turkey.

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