1 turkey breast, approximately 3 kg
Salt and pepper
2 tablespoons of butter
1 tablespoon of flour
1 cup of chicken broth
1 can of orange marmalade
2 large oranges, peeled and segmented
1 tablespoon of lemon juice
2 cups of ricotta cheese
1/4 cup of toasted almonds and salted pecans
Eggs
1 turkey breast, approximately 3 kg
Salt and pepper
2 tablespoons of butter
1 tablespoon of flour
1 cup of chicken broth
1 can of orange marmalade
2 large oranges, peeled and segmented
1 tablespoon of lemon juice
2 cups of ricotta cheese
1/4 cup of toasted almonds and salted pecans
Eggs
Rinse the turkey and season with salt and pepper; place it in a roasting pan and roast in a hot oven for 20 minutes, turning occasionally to ensure even browning Remove excess fat and remove the turkey from the oven
Melt butter in the same roasting pan; add flour, mix well, and cook for 1 minute
Gradually add chicken broth, stirring constantly until thickened
Drain orange marmalade, reserving 3/4 cup of the liquid
Add 1 cup of reserved orange marmalade to the sauce with chicken broth
Return the turkey to the roasting pan; reduce oven temperature and let it cook for 1 to 1.5 hours, basting occasionally
While this is cooking, cut orange peels into thin strips, being careful not to include the white pith
Place peel strips in a saucepan, cover with water, and simmer for 3 minutes
Drain and set aside
Remove remaining turkey fat and slice oranges into wheels
Transfer turkey to a warmed serving dish
Cook sauce until reduced to 1 cup
Heat 1/4 cup of reserved orange marmalade in a skillet
Pour sauce from roasting pan through a sieve onto the warm marmalade
Add orange peel strips, lemon juice, and orange segments; cook until translucent
Cut turkey and arrange on serving dish; keep warm
Mix ricotta with almonds and pecans
Place pecan halves on top of turkey
Dress with eggs, if desired
