|Turkey breast||4 1⁄2 Pound|
|Water||2 Cup (32 tbs)|
|Bouillon granules||2 Teaspoon|
|Cointreau/Other orange-flavored liqueur||3 Tablespoon|
|Orange rind||1 Tablespoon|
|Unsweetened orange juice||1 1⁄2 Cup (24 tbs)|
Place turkey breast in a large roasting pan.
Combine water, 1 cup orange juice, and bouillon granules, stirring until granules dissolve, pour over turkey.
Insert meat thermometer into meaty portion of breast, if desired, making sure it does not touch bone.
Cover and bake at 325Â° for 3 hours or until meat thermometer registers 185Â°, basting frequently.
Combine cornstarch, cointreau, orange rind, 1 1/2 cups orange juice, and pepper in a non- aluminum saucepan, stir until smooth.
Cook over medium heat, stirring constantly, unril thickened and bubbly.
Slice turkey; transfer to a large platter.
Garnish with parsley and orange slices.
Serve with 1 tablespoon orange sauce per serving.