Turkey Breasts with Navel Oranges

Turkey Breasts with Navel Oranges
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:40 Total Time


Add all
  • hot marinade:

  • 2

    navel oranges, quartered, pith removed

  • 2 Tbsp.
    (30 mL)

    soya or tamari sauce

  • 3 Tbsp.
    (45 mL)

    liquid honey

  • 3 Tbsp.
    (45 mL)

    white vinegar

  • 3

    navel oranges, zest and julienne

  • 3 drops

    Worcestershire sauce

  • 1


  • 1

    cinnamon powder

  • 1

    ginger powder

  • turkey

  • 4


  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    sunflower oil

  • 8

    fresh mint


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

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

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

In a frying pan, heat oil and cook 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 orange sections 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.

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