Preparation

Spread both slices of bread with Orange Olive Oil Mayo. Top one slice of bread with lettuce and tomato; sprinkle with salt and pepper to taste. Place orange slices on top of tomato slices.
Place turkey on top orange slices and top with the second slice of bread. Serve immediately.

 
Orange Olive Oil Mayo
Yield:  16 servings, approximately 2 cups

Ingredients

¼ cup pasteurized egg substitute
¼ cup 100% Florida orange juice
1 tablespoon Dijon mustard
Salt to taste
¾ cup canola oil
¾ cup good quality extra virgin olive oil

Preparation

Place pasteurized egg substitute, orange juice, mustard, and salt into a blender. Blend at lowest speed for 30 seconds.  While blender is running on lowest speed, slowly drizzle olive oil and canola oils in a slow, steady stream through opening in blender lid. If mayo is too thick, add 1 tablespoon orange juice. Cover and refrigerate for up to one week.


Roast Turkey Breast
Yield:  23 servings

Ingredients

½ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon pepper
2 tablespoon olive oil, divided
1 (7-pound) bone-in turkey breast
3 tablespoons 100% Florida orange juice

Preparation

Preheat oven to 350° F.  Combine poultry seasoning, salt, paprika and pepper in a small bowl.  Rub turkey breast with 1 tablespoon olive oil; coat with seasoning mixture.  Combine remaining 1 tablespoon olive oil and orange juice in a small bowl; set aside.  Place turkey breast on rack in roasting pan and roast until internal temperature reaches 165° F, about 60 to 75 minutes. Baste turkey with orange juice mixture 2 to 3 times during roasting.  Remove turkey breast from oven; let rest. Remove bone, skin, and any visible fat before carving turkey breast into slices.