1 4- to 5-pound whole turkey breast
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
2 teaspoons snipped fresh thyme
2 teaspoons cornstarch
2 teaspoons cold water
1 cup reduced-sodium chicken broth
Orange slices, cranberries, fresh thyme, and leaf lettuce (optional)
1. Sprinkle turkey with the salt and pepper. Place turkey, bone side down, on rack in shallow roasting pan. Insert an oven-going meat thermometer into thickest portion of turkey breast, making sure it does not touch bone.
2. In a small bowl combine 2 tablespoons of the orange juice concentrate, the honey, and thyme. Set aside.
3. Roast turkey, uncovered, in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until juices run clear and turkey is no longer pink (170 degree F), brushing with the orange juice concentrate mixture the last 15 minutes of roasting. Transfer turkey to a cutting board; cover with foil and let stand 10 to 15 minutes before carving.
4. Meanwhile, in a small saucepan stir together cornstarch and water until smooth; stir in broth and remaining 1 tablespoon orange juice concentrate. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more. Season to taste with additional salt and pepper. Serve with turkey. If desired, garnish with orange slices, cranberries, fresh thyme sprigs, and lettuce. Makes 10 servings.