WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Rosemary Orange Roasted Turkey Breast

Bloggers Adam and Joanne Gallagher from Inspired Taste make a moist and flavorful turkey breast with orange, garlic and rosemary.

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

add5c408-1ada-4814-9861-e6156450cef7

Prep Time 20 min
Total Time 3 hr 5 min
Servings 6

Ingredients

1: bone-in whole turkey breast (5 to 7 lb), thawed if frozen

3: cloves garlic, finely chopped

2: tablespoons chopped fresh rosemary

2: teaspoons Dijon mustard

2: teaspoons salt

1/2: teaspoon pepper

6: tablespoons orange juice

2: tablespoons olive oil

1/2: cup dry white wine

1/4: cup lemon juice

1/4: cup chicken broth

1: orange, cut into thin slices

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
2 In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
3 Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
4 Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
5 Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

EXPERT TIPS

Expert Tips

You can use sage or thyme instead of the rosemary, or try a combination of herbs.

If the turkey skin becomes too dark while roasting, cover loosely with foil.

If you have an instant-read thermometer, you can use that to check the turkey’s doneness toward the end of roasting time rather than inserting an ovenproof thermometer before putting the turkey in the oven.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 1 of 1 Reviews View All

Posted 11/24/2012 10:32:05 PM REPORT ABUSE sgphoto said:

Rating:

This turned out really well and all of our guests were delighted. Even the white meat was moist. I strongly dislike the taste of dijon mustard so used dried mustard instead. It made the rub very thin, but still carried through the taste of the rosemary and garlic very nicely. The aroma of the OJ and wine was terrific. I'll definitely use again

This reply was: Helpful Inspiring