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Roasted Turkey Breast with Raspberry Cumberland Sauce Recipe

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This recipe for Roasted Turkey Breast with Raspberry Cumberland Sauce is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. Butterball Boneless Breast of Turkey, thawed if frozen
Vegetable oil
2/3 c. seedless red raspberry jam
1 Tbsp. fresh lemon juice
1 Tbsp. balsamic vinegar or red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. finely grated lemon zest
1/2 tsp. finely grated orange zest
Directions:
Directions:
Preheat oven to 325º
Brush turkey with oil and roast according to package directions
When turkey is done, wrap in foil and let stand for 10 - 15 minutes
Meanwhile, make raspberry Cumberland sauce
Place jam in a small saucepan and heat over medium-low heat until melted
Or, place jam in microwave safe bowl and heat in microwave on High (100% power) for 1 minute; stir until smooth
Stir in lemon juice, vinegar, mustard and lemon and orange zests until blended
If desired, warm before serving
Remove netting from turkey
Slice turkey and serve with sauce
Personal Notes:
Personal Notes:
Serves: 8

 

 

 

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