Ginger-Orange-Glazed Turkey Breasts

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  • Makes: 8 servings
  • Prep: 25 mins
  • Marinate: 12 hrs
  • Roast: 45 mins 350°F

Ginger-Orange-Glazed Turkey Breasts

Directions

  1. Using a sharp paring knife, cut 12 slits into the top of each turkey breast. Tuck a garlic sliver or a chile pepper piece into slits, alternating garlic and chile pepper. Place turkey breasts side by side in a shallow glass baking dish.
  2. In a small bowl combine the 1/4 cup orange juice and the olive oil; pour over turkey. Cover; marinate in the refrigerator for at least 12 hours or up to 24 hours, turning occasionally.
  3. For glaze, in a small saucepan combine marmalade, the 1/2 cup green onions, the 1/2 cup orange juice, the ginger, and minced garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in orange liqueur.*
  4. Preheat oven to 350 degrees F. Remove turkey breasts from marinade; discard marinade. Arrange turkey breasts on a rack in a large roasting pan. Spoon some of the glaze over turkey breasts.** Sprinkle with salt and black pepper.
  5. Roast for 45 to 50 minutes or until an instant-read thermometer inserted into the thickest part of each breast registers 160 degrees F, spooning some of the remaining glaze over breasts every 15 minutes of roasting.** Let stand for 5 minutes before slicing. If desired, garnish with additional sliced green onion, chopped chile peppers, and/or orange zest.

From the Test Kitchen

*Tip:

If desired, you can make the glaze ahead. Pour glaze into an airtight container; cover. Chill for up to 3 days. Before using, in a small saucepan reheat glaze over low heat.

**Tip:

Be careful not to let the spoon touch the uncooked turkey.

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Nutrition Facts (Ginger-Orange-Glazed Turkey Breasts)

  • Per serving:
  • 369 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 105 mg chol. ,
  • 349 mg sodium ,
  • 31 g carb. ,
  • 1 g fiber ,
  • 26 g sugar ,
  • 42 g pro.

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