Roast Turkey Breast


1 turkey breast, boned & skinned

1 bulb of garlic

1 cup wine or sherry

2 cups orange juice

Tabasco to taste

1 sliced orange or lemon

1 handful raisins

1 handful dried apricots

1 tablespoon light soy sauce

1 tablespoon balsamic vinegar

1 tablespoons Dijon mustard

1 small bunch fresh basil or fresh coriander


Preheat the oven to 425º F .

Brush turkey breast with mustard. Place in a baking pan. Place the garlic on top of the breast. Place the orange slices or lemon slices on top of the breast and around the sides. Add the rest of the ingredients. Cover with foil. Turn down the oven to 350º F (180º C).

Baking time is about 15 minutes per pound. Around the middle of the baking time, turn the breast over. 10 minutes before baking is over, uncover and bake 5 minutes on one side and 5 on the other.

The garlic turns into a delicious paste inside the cloves – squeeze out each clove, and enjoy!

Do not overbake. To make sure breast is done, slice the thickest part with a knife and look inside – the meat should not be pink, but it should look moist.

This recipe can also be made in a large Teflon frying pan with a cover: Use 3 sliced cloves garlic instead of the bulb. Make small cuts all over the breast and insert garlic slices into the cuts. Brown on both sides using a little vegetable oil. Than place the orange or lemon slices on top of the breast and add the rest of the ingredients. Cover and turn over once in a while.

Submitted by: Danya Rychly-Bornstein, Switzerland