I like to serve this dish with Joseph River Chardonnay. The tropical notes with buttery finish compliment the tang of the orange perfectly. Remember to use the dripping on roasted potatoes or turnips. Delicious!
2 1/2 lb. frozen turkey breast, thawed (Empire has great turkey breasts)
2 sm. cloves of garlic, peeled and quartered
2 teaspoons, extra virgin olive oil
1 tsp. chopped fresh cilantro
1 c. dry white wine or stock
juice of one whole orange plus rind
1 tsp. dijon-style mustard
2 tablespoons of local honey — from your area (even Brooklyn is producing their own honey)
salt and pepper to taste
Orange slices for garnish
Remove skin from turkey with a sharp knife. Make 8 slits over the surface. Insert a piece of garlic into each slit. Brush turkey with olive oil, sprinkle with salt and pepper. Heat two tablespoons of olive oil in a large saute pan and brown each side of turkey breast. Transfer turkey to a rack in a roasting pan and massage with mustard and honey. Add juice, rind and sprinkle with cilantro. Cover turkey with foil.
Roast at 325 degrees for 1 1/4 to 1 1/2 hours until thermometer inserted into thickest part of breasts reads 170 degrees.
Remove turkey from pan tent with foil to keep warm while resting.
Pour pan juices into skillet, bring to a boil. Boil until reduced to a thick, shining glaze. Whisk in two tablespoons of finely grounded Matzoh meal to thicken your gravy. You will need to whisk consistently until your gravy thickens. Then turn off flame and allow to rest. It will continue to thicken and will reach a velevty consistency when reheating for serving.
Place turkey on serving platter. Pour some gravy onto the meat and pour the remainder in gravy boat. Garnish with orange slices.