<http://schema.org/recipeInstructions>
" Preheat oven to 350\u00BA F. Place turkey breast, skin side up, on rack in small (14&amp;quot; by 10&amp;quot;) roasting pan. In cup, combine salt, pepper, and thyme; use to rub all over turkey breast. Cover turkey with a loose tent of foil. Roast turkey 1 hour. In cup, mix marmalade and sweet-and-sour sauce. Remove foil; brush turkey with marmalade mixture. Roast turkey 1 hour and 30 to 45 minutes longer, occasionally brushing with remaining marmalade mixture, until temperature on meat thermometer reaches 165\u00BA F. (Internal temperature of turkey will rise 5\u00BA to 10\u00BA F upon standing.) Transfer turkey to warm platter; cover with foil to keep warm. Let stand 15 minutes to set juices for easier slicing. Meanwhile, prepare gravy: Remove rack from roasting pan. Pour broth into drippings in hot roasting pan; heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan. Strain pan-juice mixture through medium-mesh sieve into 1-quart saucepan; let stand 1 minute. Skim and discard fat. In cup, stir cornstarch into water until blended. Stir cornstarch mixture into broth mixture. Heat over medium-high heat until gravy boils and thickens; boil 1 minute. Makes about 1 2/3 cups. Garnish platter with fresh herbs. Serve sliced turkey breast with gravy."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6112/marmalade-glazed-turkey-breast-2236/>