Turkey Roast with Clementines | RICARDO

Ingredients

• 1 orange bell pepper, seeded and diced
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) butter
• 3/4 lb (375 g) ground pork
• 1 cup (250 ml) fresh bread, cubed
• 1/2 cup (125 ml) freshly squeezed clementine juice
• 1 turkey breast roast, about 4 lbs (1.8 kg), with or without the skin, tenders removed and untied (two breast halves)
• 2 tablespoons (30 ml) olive oil
• 2 1/2 cups (675 ml) chicken broth
• Salt and pepper
• Butcher twine
• 2 teaspoons (10 ml) cornstarch
• 2 teaspoons (10 ml) water
• 3/4 cup (180 ml) sugar
• 1/4 cup (60 ml) lemon juice
• 2 shallots, finely chopped
• 1 1/2 cups (375 ml) clementine juice
• 1 1/2 cups (375 ml) muscat wine (e.g. Samos)
• 1 1/2 cup (375 ml) chicken broth
• Grated zest of 2 clementines
• 1/4 cup (60 ml) butter, cubed