Sunday Supper: Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Winter is a dreary time of year. Its saving grace? Seasonal citrus, which enlivens rich, rib-sticking fare.
Here, a blood orange reduction does double duty as a glaze and finishing sauce. Feel free to combine the remaining sauce with pan juices and reduce a little more. Or, do as I've done and simply serve it alongside.
A word to the wise: do not overcook the turkey—the last thing you want is a dried-out bird.
Use the leftovers in sandwiches or as filler in turkey-sweet potato potpie.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.