Orange Turkey Breast

Isobel · 1994 · mixed

20 min prep · 90 min cook

Some details on this card were ambiguous — see notes.

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Ingredients

1.2.5 kilogram turkey breast, rinsed and dried well
2.garlic powder, a dash; or to taste
3.paprika, a dash; or to taste
4.black pepper, a dash; or to taste
5.ground ginger, a dash; or to taste
6.1 cup orange marmalade, rubbed all over the breast
7.175 ml frozen orange juice concentrate, defrosted; undiluted; poured over turkey
8.cup raisins and sultanas, mixed; ½–¾ cup; placed around turkey
9.2 carrots, large; sliced diagonally; placed around turkey
10.cup dry white wine, 1½–2 cups; added to roasting pan

1.Try and marinate this turkey overnight before roasting.
2.Preheat oven to 350°F (180°C).
3.Place the turkey in a large roasting pan. Sprinkle the spices over the breast and rub the marmalade all over.
4.Pour the orange juice concentrate over the turkey. Place the raisins, sultanas and vegetables around the turkey. Add the wine to the pan.
5.Roast the turkey for about 1½ hours depending on weight, basting every 30 minutes.
6.If the top gets too brown before the rest has cooked, cover loosely with greased foil. Make sure there is liquid on the bottom of the pan; if not, add more wine.
7.Let the turkey sit for about 20 minutes before slicing. To serve, layer the meat over the vegetables and sauce, or pass the sauce separately.

This recipe came to the collection via fax in October 1994 from 'Champ International Agencies'. The fax header reads: 'COPYRIGHT – R1000 FOR THE IDEA! ENJOY – LUV' with 'Isobel' written by hand.
The R1000 copyright notice was likely a playful/jocular note from Isobel rather than a legal claim.
Overnight marination is recommended but not included in prep_minutes estimate.
Handwritten note at bottom of fax: 'large jars + water' — meaning unclear; possibly referring to using water if wine runs low.