1 ½ lbs – 1 ¾ lbs (650 – 750 g) boneless turkey breast
½ tsp (2.5 mL) Salt
1 Tbsp (15 mL) butter
2 small onions, sliced
2 blood oranges, sliced
6 Tbsp (90 mL) blood orange Juice
¼ cup (60 mL) olive oil
3 Tbsp (45 mL) lemon juice
2 Tbsp (30 mL) grainy mustard
2 Tbsp (30 mL) brown sugar
2 Tbsp (30 mL) fresh tarragon, chopped
Preheat oven to 400ºF (205ºC). Lightly spray a baking dish. Season turkey breast with salt and pepper.
In a large skillet, melt 1 Tbsp (15 mL) butter over medium-high heat. Brown turkey breast for 2 minutes per side. Remove to prepared pan. Arrange onion and orange slices around pan.
In a small bowl mix sauce ingredients. Pour over turkey. Bake for 35-40 minutes or until an instant-read thermometer reads 170ºF (75ºC). Let stand before slicing.
Note: Sauce ingredients can be mixed, added to a zipper bag along with the turkey breast and marinated in the refrigerator for up to 24 hours. Marinade should be added to the skillet after turkey is removed and brought to a boil for 2 minutes before pouring over turkey in roasting pan.
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