SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger-Orange-Glazed Turkey Breasts

Makes: 8 servings
Prep 25 mins Marinate 12 hrs Roast 350°F 45 mins Stand 5 mins
Ginger-Orange-Glazed Turkey Breasts
  • 2 1 1/2 pounds  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.

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.
  • Be careful not to let the spoon touch the uncooked turkey.
Nutrition Facts (Ginger-Orange-Glazed Turkey Breasts)
  • Servings Per Recipe 8,
  • cal. (kcal) 369,
  • Fat, total (g) 8,
  • chol. (mg) 105,
  • sat. fat (g) 1,
  • carb. (g) 31,
  • Monounsaturated 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 349,
  • Potassium (mg) 600,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe