We love this roasted turkey breast recipe with garlic, herbs, and orange. We’re large followers of roasting bone-in turkey breast. It’s a lot faster to make than a complete turkey, however it’ll nonetheless simply serve 6.
This roast turkey breast is unbelievably moist, juicy, and flavorful. Our recipe requires the classics: mustard, garlic, rosemary, sage, and orange. We find it irresistible. It’s easy, lovely, and ideal for sharing with household.
We’ve discovered that bone-in turkey breasts are somewhat simpler to deal with than entire roasted turkey. When cooking for smaller numbers, turkey breast is ideal and can feed 6 to 7 individuals, permitting for some leftovers. For one more easy meal, attempt our roasted hen with lemon.
Key Elements
Turkey Breast: I like roasting a bone-in turkey breast because it permits me to put the turkey upright so the pores and skin will get browned and somewhat crisp. A 6 to 7-pound turkey breast ought to serve 6 individuals generously.
Garlic and Herbs: We go heavy on garlic and recent herbs for this recipe. I like recent rosemary, thyme, and sage. In case your grocery retailer sells recent herb poultry packets, you possibly can decide one up, and it’ll seemingly have the whole lot you want.
Orange and Lemon: You’ll use recent squeezed orange and lemon juice and a few orange slices for additional taste. I like the mix, but when you have to drop one or the opposite, you possibly can.
Broth: I like so as to add some liquid to the underside of the roasting pan to assist maintain a steamy atmosphere for our turkey. This helps assure that juicy turkey breast I used to be speaking about. Rooster or turkey broth is nice, and veggie broth will do, too.
Dijon Mustard: Since this recipe has a beneficiant quantity of orange, I like how the mustard balances it out. Complete-grain mustard works, too.
Methods to Make Roasted Turkey Breast
I like utilizing a roasting pan with a rack when roasting turkey breast. It may be somewhat unstable since we’re solely roasting the breast. The rack helps maintain the turkey upright. Should you don’t have a rack, no worries. We suggest utilizing a baking dish that simply suits the turkey breast. Place it into the dish, then if you happen to discover it to be unstable, use slices of orange to prop the breast up somewhat so it stands tall. (As an alternative of orange slices, attempt lemon or onion slices and even carrots).
We like roast turkey with a lot of taste, so we rub the turkey throughout with a paste constituted of olive oil, Dijon mustard, garlic, and many recent herbs. Some roasted garlic could be superb, too.
Rub the garlic-herb paste all around the turkey (even below the pores and skin overlaying the breast). You need it in all places. Our arms are the very best instruments, however you should utilize a pastry brush or a small spoon.
As soon as the turkey is completely rubbed down, pour orange juice and hen inventory into the pan and some slices of orange and slide into the oven. Then roast the turkey breast in a 325F oven for 1 ½ to 2 hours. The meat will likely be moist and juicy, and the pores and skin will likely be golden brown.
We love serving the turkey off of the bone. To do that, rigorously minimize every breast of the bone, then slice it into thick slices. The orange juice and hen inventory added to the pan for roasting can also be glorious spooned over the turkey slices. Along with the pan drippings, we love serving the turkey with our easy gravy!
Serving Ideas
This roast turkey breast works fantastically for entertaining and through the vacation season. I’ve even made it for Thanksgiving! A few of my favourite aspect dishes are beneath:
Juicy Roasted Turkey Breast
PREP
30mins
COOK
2hr
TOTAL
2hr 30mins
Roasted turkey breast is faster to make than a complete turkey however will nonetheless simply serve six. It’s unbelievably moist and juicy, too. It’s best to make use of a roasting pan with a rack. Since we’re solely roasting the breast, the rack retains the breast upright. Should you don’t have a rack, use a baking dish that simply suits the turkey breast, place it into the dish, after which, if you happen to discover it unstable, use slices of orange to prop the breast up somewhat so it stands tall. (As an alternative of orange slices, attempt lemon or onion slices and even carrots).
6 Servings (with leftovers)
You Will Want
1 entire bone-in turkey breast, 6 ½ to 7 kilos, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped recent rosemary leaves
1 tablespoon chopped recent thyme leaves
1 tablespoon chopped recent sage leaves
2 teaspoons kosher salt
1/2 teaspoon recent floor black pepper
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 cup recent squeezed orange juice
2 tablespoons recent squeezed lemon juice
1/2 cup hen or turkey broth
1 orange, sliced
Instructions
1Preheat the oven to 325°F (162°C).
2Put turkey breast, skin-side up, in a heavy roasting pan or baking dish, ideally on a rack. (Should you would not have a rack, you have to to cushion and prop the turkey breast up with orange slices later to stabilize it).
3Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and mustard to kind a paste. Use your fingers to carry the pores and skin away from the breast meat and unfold half of the paste straight on the meat. Smear the remaining paste all around the outdoors of the turkey breast.
4Pour the orange juice, lemon juice, and hen broth into the underside of the roasting pan. Scatter orange slices across the pan, and if wanted, use a few slices to prop the turkey breast upright in order that it’s secure.
5Roast the turkey breast for 1 ½ to 2 hours till the pores and skin is golden brown and an inner thermometer registers 160°F (71°C) when inserted into the thickest a part of the breast. (It’s finest to verify a number of areas to make certain). If, whereas it roasts, you discover the turkey is browning greater than you’d like, cowl the turkey loosely with aluminum foil and proceed to roast till performed.
6When the turkey is finished, take away it from the oven, cowl it with aluminum foil, and permit it to face at room temperature for 10 minutes.
7Pour the juices left within the roasting pan right into a small jug and skim any fats from the highest.
8Slice the turkey and serve with the pan juices spooned excessive.
Adam and Joanne’s Ideas
The diet info offered beneath are estimates. We assumed 6 servings, which suggests 6 very beneficiant parts. You’ll seemingly have leftovers.
Diet Per Serving
Serving Dimension
1 of 6 servings
/
Energy
511
/
Protein
70 g
/
Carbohydrate
3 g
/
Dietary Fiber
0 g
/
Whole Sugars
2 g
/
Whole Fats
23 g
/
Saturated Fats
6 g
/
Ldl cholesterol
179 mg