Turkey Roast with Clementines

Turkey Roast with Clementines

  • Preparation 1 h
  • Cooking 2 h 30 min
  • Servings 8
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Turkey Roast

    • 1 orange bell pepper, seeded and diced
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 2 tablespoons (30 ml) butter
    • 3/4 lb (375 g) ground pork
    • 1 cup (250 ml) fresh bread, cubed
    • 1/2 cup (125 ml) freshly squeezed clementine juice
    • 1 turkey breast roast, about 4 lbs (1.8 kg), with or without the skin, tenders removed and untied (two breast halves)
    • 2 tablespoons (30 ml) olive oil
    • 2 1/2 cups (675 ml) chicken broth
    • Salt and pepper 

    • Butcher twine
  • Clementine Sauce

    • 2 teaspoons (10 ml) cornstarch
    • 2 teaspoons (10 ml) water
    • 3/4 cup (180 ml) sugar
    • 1/4 cup (60 ml) lemon juice
    • 2 shallots, finely chopped 

    • 2 cloves garlic, finely chopped
    • 1 1/2 cups (375 ml) clementine juice
    • 1 1/2 cups (375 ml) muscat wine (e.g. Samos)
    • 1 1/2 cup (375 ml) chicken broth
    • Grated zest of 2 clementines
    • 1/4 cup (60 ml) butter, cubed

Preparation

  • Turkey Roast

  • Clementine Sauce

Note from Ricardo

This clementine sauce is refined and delicious with turkey. You can prepare it in advance while baking the turkey. Reheat it just before serving, stirring frequently.

Personal Note