Preparation

put the orange and lemon peels in the water, removed very thin, without the white part, which is bitter and take to the fire. when it boils, remove and drain, cut into thin slices and add to the port wine, allowing to macerate. season the turkey with salt and pepper, add the orange juice and place in the oven covered with butter, basting with the wine from time to time. after roasting, slice the turkey and cover with the scented port with the orange and lemon peels and sauce pan.

Ingredients

  • 4 tablespoons butter
  • ½ glass of dry white wine
  • 1 cup of port wine
  • peel and juice of 1 orange
  • Salt and pepper to taste
  • peel of 1 lemon
  • 1 turkey breast