Roasted Turkey Breast With Pineapple-Orange Sauce

Roasted turkey breast pineapple orange sauce

The Spruce Eats / Julia Hartbeck

  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 5 to 8 Servings

This pineapple-orange turkey breast recipe is all about flavor and convenience. Using frozen, bone-in turkey breasts you get the convenience of frozen poultry with the moist flavor that boneless, skinless turkey breast options lack. The turkey breast is roasted in a foil pouch for seriously easy clean up.

The sweet citrus sauce is also a breeze to make. Using orange juice and canned mandarin oranges, you can get a thick flavorful sauce to glaze the turkey immediately before serving or at the table. This will be a turkey breast recipe to keep on hand.


  • 1 (4 to 6 pounds) frozen bone-in turkey breast (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 (11-ounce) can orange sections (drained)
  • Salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients and preheat oven to 450 F.

    Gather ingredients
    The Spruce Eats / Julia Hartbeck
  2. Sprinkle turkey breast lightly with salt and pepper.

    Season turkey
    The Spruce Eats / Julia Hartbeck
  3. Place turkey breast lengthwise in center of sheet of heavy-duty aluminum foil. Close foil loosely by overlapping ends, turning up short sides to hold in juices. Do not seal airtight.

    Place in foil
    The Spruce Eats / Julia Hartbeck
  4. Place foil-wrapped turkey in roasting pan at least 2-inches deep. Insert meat thermometer through foil into thickest portion of breast, being sure not to touch the bone (doing so would throw off the temperature reading).

    Place in pan
    The Spruce Eats / Julia Hartbeck
  5. Roast turkey breast in oven for 45 minutes.

  6. After first 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.

    The Spruce Eats / Julia Hartbeck 
  7. Remove from oven and let turkey breast stand, loosely covered with foil for 10 minutes before carving.

    The Spruce Eats / Julia Hartbeck
  8. Meanwhile, begin the sauce by stirring together the pineapple-orange juice, lemon juice, cornstarch, brown sugar, and ginger in a 4-cup microwave-safe measuring cup or medium microwave-safe bowl.

    Pineapple orange juice
    The Spruce Eats / Julia Hartbeck
  9. Microwave mixture, uncovered, on high power for 3 to 5 minutes until thickened and bubbly, stirring after every minute.

    The Spruce Eats / Julia Hartbeck
  10. Remove sauce from microwave (using an oven mitt as the bowl may be extremely hot). Stir in the orange sections and allow sauce to stand for 1 minute.

    Remove from microwave
    The Spruce Eats / Julia Hartbeck
  11. Serve the turkey breast with the sauce.

    Cut turkey
    The Spruce Eats / Julia Hartbeck


  • If you prefer not to use the microwave, you can easily pull together the pineapple orange sauce on the stove. Simply stir together the pineapple-orange juice, lemon juice, cornstarch, brown sugar, and ginger in a medium saucepan over medium-low to medium heat. Cook and stir until thickened and bubbly being sure not to burn the sauce. Cook and stir 2 minutes more. Stir in orange sections; heat through.

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