Roast Turkey Breast with Rhubarb Sauce

By Susan Hoover from Bennet, NE won third place in the 2005 Nebraska State Fair Turkey Cooking Contest
Culinary Setting
Boneless Breast


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.