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Turkey Breast, Orange Curry (M, TNT)
Source: Synagogue cooking class
Serves: Varies with size

1 turkey breast sliced horizontally in 2 or 3 fillets thin enough to roll, pound if necessary
1 package sun-dried tomatoes packed dry, not in oil, soaked in warm water until softened, about 1/2 hour, then chopped
1 6 to 8 ounce jar orange marmalade
Juice of 2 oranges, about 1/3 cup shells reserved, plus 1 or 2 sliced oranges for the garnish
2 tsp. Worcestershire sauce
Extra virgin olive oil
2 tbsp. orange liqueur
1/2 tsp. mild curry powder
1/2 tsp. garlic salt
1/2 tsp. dry mustard powder
1/2 tsp. celery salt

Pre-heat oven to 350°F. In a small bowl, mix together the spices.

Cover the turkey breast fillets with olive oil rubbed on both sides, sprinkle with salt and pepper then divide the orange marmalade between the fillets and spread on both sides.

In the middle of each breast fillet, place a line of the chopped, soaked sun-dried tomatoes the length of each fillet. Roll the fillets up and tie in about 4 places with string. Place seam side down in a baking pan.

Cover each breast fillet with the combined spice powders, turning the rolls so as to cover both sides of each. Place the reserved orange shells in the pan also and bake for 30 minutes then pour the combined orange juice, orange liqueur, and Worcestershire sauce over the turkey rolls and turn around in the pan. Bake an additional 5 to 10 minutes.

Let cool then remove the strings and slice. The sun-dried tomatoes will be seen enclosed in each fillet. Pour the pan juices over the breasts and garnish with orange slices.

Poster's Notes:
You won't taste the curry powder in the finished turkey but please don't omit, it adds an excellent flavor.

This recipe is so worth purchasing the ingredients especially to prepare it. It was demonstrated at a synagogue cooking class and is so delicious. It is a little patchky but believe me, it is so worth it. It is a treasure of a recipe.

Posted by Elena Eder

Nutritional Info Per Serving: N/A