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© Meredith Corporation. All rights reserved. Used with permission.
Using a sharp paring knife, cut 12 slits into the top of each turkey breast. Tuck a garlic sliver or a chile pepper piece into slits, alternating garlic and chile pepper. Place turkey breasts side by side in a shallow glass baking dish.
In a small bowl combine the 1/4 cup of the orange juice and the olive oil; pour over turkey. Cover; marinate in the refrigerator for 12 to 24 hours, turning occasionally.
For glaze, in a small saucepan combine marmalade, green onions, the remaining 1/2 cup orange juice, the ginger, and the minced garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in orange liqueur.
Preheat oven to 350°F. Remove turkey breasts from marinade; discard marinade. Arrange turkey breasts on a rack in a large roasting pan. Spoon some of the glaze over turkey breasts. Sprinkle with salt and black pepper.
Roast for 45 to 50 minutes or until an instant-read thermometer inserted into the thickest part of each breast registers 160°F, spooning some of the remaining glaze over breasts every 15 minutes of roasting. Let stand for 5 minutes before slicing. If desired, garnish with additional sliced green onion, chopped chile peppers, and/or orange peel slivers.