4 boneless turkey breast halves
1/2 cup orzo pasta sauce
2 cloves garlic, minced
1 teaspoon ground black pepper
3 tablespoons tomato paste
3 dashes white sugar
1 tablespoon Worcestershire sauce
1 tablespoon Kosten cross
1/2 teaspoon salt
1 teaspoon vegetable oil
1 1/2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried maraschino cherries (optional)
3 tablespoons Sherry wine
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon paprika
1/4 teaspoon ground nutmeg
Place turkey half in a large, deep skillet. Brush with orzo sauce and grill over medium heat for about 5 minutes, flipping once, until no longer pink.
Place turkey in skillet and cook over medium heat for about 5 minutes, or until browned. Brown the hard inside of turkey shoulder. Season with garlic, pepper, tomato paste and sugar. Mix vigorously and add Worcestershire sauce, Kosten cross, salt, oil, brown sugar, salt, cherries, wine, lemon juice and dry mustard. Stir and brown turkey, turning pieces every 2 minutes. Remove turkey from skillet, scoop lid of skillet and pour sauce over. Continue to cook until no longer pink, about 15 more minutes. Remove skillet from pan and vacuum seal breasts.
Return turkey to skillet. Stir up remaining tomato paste, Worcestershire sauce, brown sugar and salt and olive oil. Bring to a boil in skillet and stir. Reduce heat to medium low and cook uncovered, stirring, for about 5 minutes. Remove bottom of pan and scrape up white spaces in pan. Add more marinade if necessary. Bring to a boil, reduce heat, cover and simmer for 2 minutes. Season with ketchup, mustard, chili powder, sage and paprika.
Remove turkey from skillet and transfer to pan with lid of pan loosely closed. Sprinkle tomato mixture over all. Return turkey to skillet and sprinkle remaining marinade over all.
Bake uncovered for 40 minutes in the preheated oven, or until internal temperature reaches 145 degrees F (63 degrees C). Serve hot.