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1
For the orange sauce: Heat olive oil and margarine in a medium saucepan.
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2
Saute shallot and white parts of the green onion until soft and beginning to brown.
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3
Add rosemary, thyme and sage.
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4
Continue to saute until spices are very fragrant.
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5
Add tops of the green onion and saute a few more minutes.
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6
Add sherry.
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Cook at a fast simmer until sherry is reduced by half, about 5 minutes.
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8
Add the honey, orange zest, orange juice and chicken stock.
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Again, cook until reduced by at least half, about 10 minutes.
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10
(Sauce can be made ahead to this point.
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11
Refrigerate for up to 2 days.
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12
Reheat to a simmer then continue with recipe.)
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13
When reduced, whisk the cornstarch and water together to create a slurry.
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14
Whisk into orange sauce.
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15
Reduce heat to medium low and cook for about 5 minutes until sauce thickens.
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16
For the turkey breast: Slice the turkey breast, slicing horizontally into the thick, long side of the breast.
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17
Using a mallet, pound the turkey to about 1/4 thick.
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Cut tenderloins out of the breast.
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19
Then cut the rest of the breast into about 6 more pieces (depending on the size of the turkey).
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20
For breading, mix together ground almonds, gluten-free flour, salt, pepper, and spices.
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Set up a dredging station with almond milk in one bowl, eggs in a second bowl and prepared breading in the third.
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Dredge each piece of breast in in the order above: milk, eggs, then breading.
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Place on a plate.
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24
Heat oven to 300 degrees F.
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25
When all the turkey pieces are breaded, heat 2 tablespoons olive oil in a large, heavy bottom frying pan, until very hot.
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26
Fry turkey until nicely browned.
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Place on a baking sheet and move to the oven to keep warm.
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28
When all the turkey pieces are browned, check internal temperature with a digital thermometer.
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29
Internal temperature should be 165 degrees F. If not up to temperature, increase oven temperature to 350 degrees F and check internal temperature every few minutes until cooked through.
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30
Be careful not to overcook!
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31
Slice the turkey across the grain.
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Serve with orange sauce.
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33
Note: I use as little salt in my recipes as I possibly can.
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34
If you like a lot of salt, increase amount of salt by approximately 1/3.
