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 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
  • 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

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.