Turkey Breasts (Orange)

Turkey Breasts (Orange)
  • 4 servings
  • 1:00 Preparation
  • 0:15 Cooking
  • 1:25 Total Time


Add all
  • 4 x 4 - 6 oz
    (4 x 115 - 170 g)

    turkey cutlets

  • 2 Tbsp.
    (30 mL)

    soya or tamari sauce

  • 3 Tbsp.
    (45 mL)

    liquid honey

  • 3 Tbsp.
    (45 mL)

    white vinegar

  • juice of 3 navel oranges

  • julienned zest of 1/2 navel orange

  • 3 drops

    Worcestershire sauce

  • 1 pinch

    grated nutmeg

  • 1 pinch

    powdered cinnamon

  • 1 pinch

    powdered ginger

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    sunflower or soybean oil

  • 2

    navel oranges in quarters with the membrane removed

  • 8

    leaves fresh mint


In a small pan, combine the first 9 ingredients and reduce over low heat.

Season the cutlets with salt and pepper and place in a dish to marinate.

Pour the hot sauce over the cutlets and marinate 10 to 12 minutes. Drain and keep the sauce.

In a frying pan, heat the oil and cook the cutlets on both sides; transfer to a serving dish.

Deglaze the frying pan with the sauce and reduce until syrupy.

Pour the sauce over the cutlets; garnish with the orange quarters and mint leaves.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007