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- 2 1 1/2pounds skinless boneless turkey breasts
- 2 cloves garlic, cut into 12 slivers total
- 1 - 2 small fresh red chile peppers, cut into 12 pieces
- 1/4 cup orange juice
- 1/4 cup olive oil
- 1 cup orange marmalade
- 1/2 cup finely chopped green onions (4)
- 1/2 cup orange juice
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon orange liqueur
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Sliced green onion, chopped chile peppers, and/or orange zest (optional)
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.
- 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.
- Be careful not to let the spoon touch the uncooked turkey.
- Servings Per Recipe 8,
- cal. (kcal) 369,
- Fat, total (g) 8,
- chol. (mg) 105,
- sat. fat (g) 1,
- carb. (g) 31,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 26,
- pro. (g) 42,
- vit. A (IU) 146,
- vit. C (mg) 20,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 349,
- Potassium (mg) 600,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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