Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A 5-pound turkey breast gives you the same range of flavorful options as the whole bird - and slices beautifully at the table.

Recipe by Cooking Light November 1998



Recipe Summary test

12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty zip-top plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove turkey from bag, reserving marinade.

  • Preheat oven to 350°.

  • Tie ends of legs with cord. Lift wing tips up and over back, and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard oranges.

  • Pour reserved marinade into a saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil, and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs, if desired.

  • NOTE: To substitute a 5-pound turkey breast for a 12-pound turkey: Omit the 4 peeled oranges used to stuff the whole turkey; disregard the giblets, neck, legs, and wings. Insert meat thermometer into meaty part of turkey breast, making sure not to touch the breastbone. Bake at 350° for 1 hour and 45 minutes or until thermometer registers 170°. (Cover turkey loosely with foil if it gets too brown.)

Nutrition Facts

305 calories; calories from fat 12%; fat 4.1g; saturated fat 1.3g; mono fat 0.9g; poly fat 1.2g; protein 51g; carbohydrates 12.8g; fiber 0.1g; cholesterol 142mg; iron 3.5mg; sodium 251mg; calcium 54mg.