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Rosemary Orange Roasted Turkey Breast

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Rosemary Orange Roasted Turkey Breast
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  • Prep 20 min
  • Total 3 hr 5 min
  • Servings 6
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Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory.
By Inspired Taste
Created Oct 18, 2012


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use sage or thyme instead of the rosemary, or try a combination of herbs.
  • tip 2
    If the turkey skin becomes too dark while roasting, cover loosely with foil.


Nutrition Facts are not available for this recipe
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