Rosemary Orange Roasted Turkey Breast

rosemary orange roasted turkey breast Entree
Rosemary Orange Roasted Turkey Breast
  • Prep 20 min
  • Total 3 hr 5 min
  • Servings 6

Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory. MORE+ LESS-

Inspired Taste
Created October 18, 2012


bone-in whole turkey breast (5 to 7 lb), thawed if frozen
cloves garlic, finely chopped
tablespoons chopped fresh rosemary
teaspoons Dijon mustard
teaspoons salt
teaspoon pepper
tablespoons orange juice
tablespoons olive oil
cup dry white wine
cup lemon juice
cup chicken broth
orange, cut into thin slices


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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