6- to 7- lb.
bone-in turkey breast (thaw if frozen)
Directions
In small saucepan, heat vegetable oil over medium-low heat. Add garlic, cook 15 to 30 seconds until hot but not brown. Reduce heat to low. Stir in ginger, red pepper flakes, cumin and sesame oil. Cook and stir 30 seconds until very hot. Blend in marmalade; cook and stir to melt marmalade. Remove from heat; stir in orange juice and peel and soy sauce.
In large resealable bag, combine turkey breast and orange juice mixture. Seal. Refrigerate and marinate at least 8 hours, turning occasionally to marinate evenly.
Preheat oven to 350°F. Remove turkey breast; discard marinade. Place turkey breast in shallow roasting pan. Add 1/2 cup water or chicken broth. Cover and roast 1 hour. Remove cover; add more water or broth as needed. Roast 1 hour to 1 hour 15 minutes more or until thermometer registers 170°F, basting occasionally with pan drippings, if desired. Let stand, loosely covered, 5 to 10 minutes before carving.
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