Orange Sage Turkey Breast with Creamy Sherry Sauce is a flavorful and easy meal made with sherry cooking wine, fresh oranges and a sweet cream sauce.

Ingredients

• 2 boneless skinless turkey breasts*
• 4 tablespoons unsalted butter , softened
• 2 tablespoons fresh sage , minced
• 2 teaspoons orange zest
• 1 teaspoon kosher salt
• 2 tablespoons turkey drippings
• 1 tablespoon flour
• 1 cup skim milk
• 2 tablespoons fresh orange juice
• ¼ cup holland house sherry cooking wine
• 2 egg yolks , whisked
• salt & pepper , to taste

Directions

1. Preheat oven to 350 degrees. Coat a rimmed baking sheet or dish with cooking spray.
2. In a small bowl, mash together softened butter, fresh sage and orange zest.
3. Season turkey breasts with kosher salt and then rub with butter mixture.
4. Place on baking sheet and roast for 45-55 minutes. Two or three times during cooking, use a basting brush and dab run off juices and better on the top. Dab, do not brush or else the orange zest and sage will brush off.
5. Continue to roast turkey until internal temperature reaches 165 degrees at the thickest part of the breast. Remove at 165 degrees and allow to rest for 10 minutes before serving.
6. Slice turkey breast horizontally and serve with 2-3 tablespoons of sherry cream sauce over each serving.
7. At 30 minutes cooked, spoon 2 tablespoons of drippings from the baking dish and transfer to a small saucepan.
8. Over low heat, brown butter for 5 minutes or until it starts to smell nutty.
9. Whisk in flour until it forms a paste.
10. While whisking, add skim milk. Whisk until smooth and then add orange juice and Sherry Cooking Wine.
11. Ladle out approximately ¼ cup of sauce. Quickly whisk in two egg yolks and then return to main mixture over low heat. Continue to whisk until thick and hot.
12. Remove from heat and taste test and correct seasoning with fine sea salt and freshly cracked black pepper. Sauce should be sweet and decedent with a hint of sherry and fresh orange.
13. Serve immediately to prevent over thickening.