Garlic Herb Roasted Turkey Breast with Orange
Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It is unbelievably moist and juicy, too. It’s easiest to use a roasting pan with a rack. Since we are only roasting the breast, the rack keeps the breast upright. It is possible to roast turkey breast without a roasting pan and rack. Use a dish that just fits the turkey breast; if unstable, use slices of orange to prop the breast up.
Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It is unbelievably moist and juicy, too. It’s easiest to use a roasting pan with a rack. Since we are only roasting the breast, the rack keeps the breast upright. It is possible to roast turkey breast without a roasting pan and rack. Use a dish that just fits the turkey breast; if unstable, use slices of orange to prop the breast up.
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth
- 2 teaspoons dijon mustard
- 3 garlic cloves finely chopped
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons fresh squeezed lemon juice
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- 1/2 cup fresh squeezed orange juice
- 1 orange sliced
- Carbohydrate 5.96396388856866 g
- Cholesterol 76.6666666666667 mg
- Fat 20.0660751202767 g
- Fiber 0.799662243077158 g
- Protein 19.5940106666576 g
- Saturated Fat 5.05322942350105 g
- Serving Size 1 1 Serving (159g)
- Sodium 494.32143333359 mg
- Sugar 5.1643016454915 g
- Trans Fat 1.47448962247589 g
- Calories 285 calories
Step-by-step
- Heat oven to 325 degrees F.
- Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
- Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
- Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
- Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.
- When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.
A Simple Weeknight Feast: Garlic Herb Roasted Turkey Breast
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Weekends are often jam-packed with errands, kids' activities, and the never-ending cycle of laundry. So, when it comes to weeknight dinners, simple and quick are my absolute go-to keywords. That's where this Garlic Herb Roasted Turkey Breast recipe becomes my lifesaver. It's surprisingly easy to make, even on a rushed weeknight, and it's bursting with flavor – a true testament to the fact that delicious doesn't have to mean complicated.
The beauty of this recipe lies in its simplicity and versatility. It's perfect for a casual weeknight dinner with the family, but easily elevates itself for a more elegant dinner party with friends. The fragrant herbs, zesty citrus, and juicy turkey breast create a symphony of flavors that will impress even the pickiest eaters. And let's be honest, the aroma alone is enough to make your entire house feel warm and inviting.
One of the reasons I love this recipe is that it requires minimal prep time. The garlic herb paste is incredibly easy to whip up, and the roasting itself is almost hands-off. I typically start the turkey roasting while I'm getting the kids ready for bed or tackling some household chores, and by the time they are ready for dinner, the turkey is perfectly cooked and ready to serve.
The most important step, in my opinion, is letting the turkey rest after it comes out of the oven. This allows the juices to redistribute, resulting in a more tender and flavorful bird. I often use this downtime to prepare a simple side dish, like roasted vegetables or a quick salad. This way, everything is ready simultaneously, ensuring a stress-free and enjoyable dinner experience.
Beyond the ease of preparation, this recipe also caters to my need for healthy and nutritious meals. Turkey breast is a lean protein source, packed with essential nutrients. The addition of herbs and citrus adds a vibrant burst of antioxidants and flavor, making it a truly wholesome and satisfying meal. It's a perfect balance of taste and health consciousness, something I always strive for in my cooking.
The leftovers from this recipe are also a bonus! I often use them for lunch the next day, creating quick and easy sandwiches or salads. The versatility of this dish is truly unbeatable. So, if you’re looking for a delicious, easy, and healthy weeknight dinner, I highly recommend giving this Garlic Herb Roasted Turkey Breast a try. Trust me, it’s a game-changer!
Tips for Success:
- Use a meat thermometer: This is crucial for ensuring the turkey is cooked to perfection and safe to eat.
- Don't overcrowd the pan: Give the turkey enough space to roast evenly.
- Let the turkey rest: This allows the juices to redistribute, resulting in a more tender and juicy bird.
- Get creative with sides: Pair this turkey breast with your favorite sides, from roasted vegetables to mashed potatoes.
I hope you enjoy this recipe as much as I do! Happy cooking!
