Turkey breast is baked and served with a sauce flavored with orange juice, bananas, and coconut rum for a tropical flair. If you are unable to use coconut rum, substitute another flavor of rum or coconut milk.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 cup fine bread crumbs
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless turkey breast (not sliced)
- 1/3 cup orange juice
- 1/4 cup coconut rum
- 1 Tablespoon cornstarch
- 2 Tablespoons butter
- 1/2 cup brown sugar
- 2 small bananas, peeled and sliced 1/2-inch thick
Preheat oven to 400 F. Coat an 8-inch baking dish with vegetable spray.
Whisk together bread crumbs, sage, thyme, onion powder, salt, and pepper. Coat the turkeybreast on both sides with the seasoned bread crumbs. Place in the prepared baking dish and bake for 40 to 45 minutes, until a meat thermometer in the thickest part reaches 170 F.
Meanwhile, whisk together orange juice, coconut rum, and cornstarch until smooth. Set aside.
Melt butter in a heavy skillet. Whisk in brown sugar and heat, stirring constantly, until sugar melts. Add orange juice mixture, bring to a boil. Simmer about 3 minutes until the sauce thickens and becomes clear. Add bananas to the sauce and saute an additional 1 minute until heated through.
Slice turkey breast and serve covered with the banana orange rum sauce.
Yield: 4 servings