Ingredients
1 pound turkey breast tenderloins
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon brown sugar
1 cup orange juice
1-1/2 teaspoons lemon juice
2 teaspoons butter
Method
Sources
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°. In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.