© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c chopped rhubarb
3 tbsp sugar
2 tbsp water
1 tbsp thawed frozen orange juice concentrate
1/2 tsp orange zest or grated orange peel
2 to 3 lb TURKEY BREAST, skin removed
Combine rhubarb, sugar, water, orange juice and orange peel in a saucepan. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender. Remove from heat and let cool.
Place turkey breast on a rack in a shallow baking pan. Spread 1/4 cup sauce over the turkey.
Roast in a preheated 375 degrees F oven for 40 minutes. Spread 1/4 cup additional sauce over turkey. Continue roasting about 35 minutes or until meat thermometer reads 170 degrees F in the thickest portion of turkey breast without touching bone.
Let turkey stand covered about 15 minutes before slicing. Reheat any remaining sauce to a rolling boil and serve with turkey.