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Forgot to add the orange wedges as a garnish but still enjoyed this quick and easy recipe. Since I used bone-in turkey thighs I cooked the meat a bit longer, first by browning as indicated then by simmering the turkey breasts in a bit of stock for about 15 minutes. After removing the stock from the pan and increasing the heat again, I sauteed a few slices of Pacific Northwest Walla Walla onions with the meat. Served the turkey breasts over a bed of basmati rice. The orange sauce is delicious drizzled on the rice! Thanks for sharing this recipe. CG

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COOKGIRl July 08, 2004
Orange Glazed Turkey Breasts