Orange Wine Sauced Turkey Breast
|Frozen turkey breast||6 Pound, thawed (1 Breast, 5 To 6 Pound)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Cooking oil||2 Tablespoon|
|Snipped chives||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon granules||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
Place turkey on rack in shallow roasting pan; insert meat thermometer.
Roast in 325° oven for 2 1/2 to 3 hours or till thermometer registers 185°.
Mix orange juice, wine, oil, chives, garlic, bouillon, allspice, and pepper.
Baste turkey occasionally with orange mixture.
Remove turkey to platter; let stand 15 minutes.
Pour pan juices into 4-cup measure; skim off fat.
Add remaining wine mixture and enough water to make 2 1/4 cups; stir into flour.
Cook and stir till bubbly; cook 1 to 2 minutes more.
Season; pass with turkey.