Rosemary Orange Roasted Turkey Breast

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.

Prep Time

20

Minutes

Total Time

3:05

Hrs:Mins

Makes

6 to 8

servings

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
  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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.