1 cup concentrated orange juice without pulp
1 cup dry vermouth
2 tablespoons mustard
Salt and black pepper to taste
2 tablespoons butter or margarine
2 tablespoons English Worcestershire sauce
2 turkey breasts (2 kg each, or 1 larger one of 4 kg)
2 medium oranges, cut into thin slices
For the stuffing:
2 tablespoons olive oil
2 medium onions, finely chopped
4 stalks celery, finely chopped
2 cups green apples, peeled and chopped
8 tablespoons breadcrumbs (white or whole wheat)
5 tablespoons raisins
4 tablespoons grated lemon rind
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
1 cup concentrated orange juice without pulp
1 cup dry vermouth
2 tablespoons mustard
Salt and black pepper to taste
2 tablespoons butter or margarine
2 tablespoons English Worcestershire sauce
2 turkey breasts (2 kg each, or 1 larger one of 4 kg)
2 medium oranges, cut into thin slices
For the stuffing:
2 tablespoons olive oil
2 medium onions, finely chopped
4 stalks celery, finely chopped
2 cups green apples, peeled and chopped
8 tablespoons breadcrumbs (white or whole wheat)
5 tablespoons raisins
4 tablespoons grated lemon rind
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
Mix the vermouth, mustard, salt, and black pepper with the butter and Worcestershire sauce in a saucepan
Heat over low until the butter melts, stirring constantly
Remove from heat
Peel the turkey breasts and brush with the orange juice mixture
Make some small holes in the meat to insert the orange juice mixture
Lay slices of orange over the breast, arranged in a beautiful pattern
Pull the skin tight and sew it at the back so it doesn't shrink during cooking
Place the breasts on a baking sheet, brush with the orange juice and vermouth mixture
Bake in a moderate oven (200°C) for 1 hour and 30 minutes, or until cooked through, but not too brown
The turkey should be moist but not overcooked
For the stuffing: dry the breadcrumbs in the oven
Heat the olive oil in a non-stick skillet over medium heat and sauté the onion and celery for 4 minutes
Add the chopped apples and cook until they're soft
Add half a cup of sauce that formed on the baking sheet (remove excess fat first)
Add the breadcrumbs, raisins, lemon rind, nutmeg, and oregano
Mix well to combine all the stuffing ingredients
Make small baskets with orange slices and fill them with the stuffing, arranging them around the turkey breasts in a tray
Garnish each basket with a decorative ribbon
Serves 20 portions.
