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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.

Inspired Taste
Created October 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.

  • 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.

No nutrition information available for this recipe

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