6-9: Orange-Glazed Turkey Breast

Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.


This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.

I love the illustrations on the bottom of the recipe card of the ingredients. It’s good to know some things haven’t changed since 1992.


The ingredients shot clearly shows off the manager’s special sticker on the turkey breast. I used mandarins instead of oranges because they were what I had on hand at the time.

Melting butter in a pot to create the glaze for the turkey breast that is currently roasting in the oven.

Adding in the maple syrup, soy sauce, and orange juice makes the sauce turn dark.

The turkey breast came out perfectly, if not a little over done. The pop-up timer didn’t pop, but these can sometimes be unreliable.

Slicing mandarins is a snap with a really sharp knife. Jamie bought a really sharp slicing knife just before I made this recipe, so I got to take it on a test run. It can slice through almost anything like butter at this point.

The glaze is coming to a boil. Time to cut the turkey.

Slice the turkey breast into serving slices, which I forgot to do at the first Thanksgiving that I hosted. We were in a rush and had been drinking because of the holiday. Drinking is not something Jamie and I do very often, so the turkey wasn’t sliced very well. I’ll do better next year, right?

In a glass pan, lay out the turkey, brush on the glaze and cover with sliced fruit. The dish goes in the oven for 15 minutes to heat through.

Here’s what it looks like after 15 minutes in the oven. Nearly the same.

The final product, served with some green beans on a bed of white rice. I really enjoyed this dish and would eat it again.

GRADE: A

Leave a Reply

Your email address will not be published. Required fields are marked *