Turkey Breast with Pineapple-Orange Sauce Recipe

1 sheet (28 x18-inches) heavy duty aluminum foil
1 (4 to 6 pounds) frozen turkey breast (bone-in), thawed
1-2/3 cups pineapple-orange or orange juice
3 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon packed brown sugar
1/4 teaspoon ground ginger
1 can (11 ounces) mandarin orange sections or mandarin orange sections with pineapple, drained

Preheat oven to 450 degrees F. Rinse turkey; pat dry with paper towels. Sprinkle lightly with salt and pepper. Place turkey breast lengthwise in center of sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Close foil loosely by overlapping ends, turning up short sides to hold in juices. Do not seal airtight. Place foil wrapped turkey in roasting pan at least 2 inches deep. Insert meat thermometer through foil into thickest portion of breast, not touching bone.

Roast turkey breast 45 minutes. Open and turn back foil. Continue roasting 30 to 45 minutes or until meat thermometer registers 170°F and turkey is nicely browned. Let stand, loosely covered with foil, 10 minutes before carving.

Meanwhile, for sauce, stir together pineapple-orange juice, lemon juice, cornstarch, brown sugar and ginger in 4-cup microwave-safe measure or medium microwave-safe bowl. Microwave, uncovered, on high power 3 to 5 minutes until thickened and bubbly, stirring after every minute. Stir in mandarin orange sections. Let stand 1 minute. Serve sauce with turkey breast.

Optional Stovetop Method for Sauce: Stir together pineapple-orange juice, lemon juice, cornstarch, brown sugar and ginger in medium saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in orange sections; heat through.

Yield: 5 to 8 servings