Honey Orange Turkey Breast #thankful #SundaySupper Cindy's Recipes

I’m thankful for a lot of things. This year has had its ups and downs. Most of the bad was outweighed by good and I have been very fortunate. I know I sound vague and reflective but that’s what Thanksgiving means to me. Acknowledging what I’ve overcome, gratitude for those people who touched my life and happy that I was able to help those who needed me.
Thanks to our event host, Paula from Vintage Kitchen Notes for gathering us together to post this Thanksgiving as a group. Sunday Supper Mission strives to bring families around the table to share a meal and enjoy each others company. Important stuff for Thanksgiving and everyday.
I wanted to make an alternative to the standard roasted turkey breast. We eat a lot of turkey throughout the year and I try to switch it up often. This recipe mixes sweetness of honey and spicy brown mustard with a kick of orange.
I apologize for the lack of pictures. My camera has a mind of its own.

Honey Orange Turkey Breast

Ingredients

2 lbs Turkey tenderloins
2 Tablespoons spicy brown mustard
1 teaspoon granulated garlic
1/2 teaspoon red pepper flakes
1/2 cup orange juice concentrate
2 tablespoons honey
2 Tablespoons brown sugar
1/2 teaspoon soy sauce

Rub turkey with mustard, sprinkle with garlic and red pepper flakes. Roast covered at 325 degrees until meat thermometer registers 160 degrees. Remove and let rest for 20 minutes.
While turkey rests, combine concentrate, honey, brown sugar and soy sauce in a small sauce pan. Bring to a boil whisking constantly continue to cook until sauce thickens. Pour over sliced turkey.

5.0 from 1 reviews

Honey Orange Turkey Breast #thankful #SundaySupper

Author: Cindy Kerschner

Ingredients

2 lbs Turkey tenderloins
2 Tablespoons spicy brown mustard
1 teaspoon granulated garlic
½ teaspoon red pepper flakes
½ cup orange juice concentrate
2 tablespoons honey
2 Tablespoons brown sugar
½ teaspoon soy sauce

Instructions

Rub turkey with mustard, sprinkle with garlic and red pepper flakes. Roast covered at 325 degrees until meat thermometer registers 160 degrees. Remove and let rest for 20 minutes.
While turkey rests, combine concentrate, honey, brown sugar and soy sauce in a small sauce pan. Bring to a boil whisking constantly continue to cook until sauce thickens. Pour over sliced turkey.

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Here are more recipes, ideas and stories from a thankful Sunday Supper Group!

FIRST COURSE / APPETIZERS

Harvest Soup from Bea of The Not So Cheesy Kitchen
Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita’s Cocina
Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor’s Adventures

SAVORY BREADS + STUFFING

Cloverleaf Rolls from Micha of Cookin’ Mimi
Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs
Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings

SIDE DISHES

Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie at The Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood
No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

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