Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
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
Instructions
Step 1
Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
Step 2
In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
Step 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.
Step 4
Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
Step 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.
Recipe 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.
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