Best Rosemary Orange Roasted Turkey Breast Recipes

Rosemary Orange Roasted Turkey Breast image

Provided by By Inspired Taste

Categories Entree

Time 3h5m

Yield 6

Number Of Ingredients 12

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

Steps:

Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
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.
Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
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.

Nutrition Facts : ServingSize 1 Serving

Rosemary Orange Roasted Turkey Breast image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
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.
Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
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.

Roasted Rosemary Orange Turkey Breast image

Provided by Patsy Fowler @hellchell1

Categories Turkey

Number Of Ingredients 12

1 - whole bone in turkey breast (6 1/2 to 7 pounds)
3 clove(s) garlic, minced
2 teaspoon(s) dijon mustard
2 tablespoon(s) minced rosemary
2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
1/4 cup(s) plus 2 tablespoons orange juice
2 tablespoon(s) olive oil
1/2 cup(s) dry white wine
1/4 cup(s) lemon juice
1/4 cup(s) chicken stock
1 - orange, sliced

Steps:

Preheat the oven to 325.
Rinse then pat dry turkey breast.
Place turkey breast skin side up in a roasting pan or large baking dish.
In a small bowl, combine the garlic, mustard, rosemary, salt, pepper, olive oil and 2 tablespoons of the orange juice. Stir until smooth.
Loosen the skin from the turkey meat then using your fingers or a spoon, mix the garlic mixture underneath the skin and on top.
Pour the remaining 1/4 cup of orange juice, 1/4 cup of lemon juice, 1/2 cup of wine and the chicken stock into the bottom of the roasting pan.
Roast turkey breast for 1 hour and 30 minutes to 2 hours or until instant read thermometer reaches 165 when inserted into the thickest part of the breast.
Once done let turkey rest 10-15 minutes then slice and serve with pan juices spooned over the turkey.