CITRUS & HERB ROASTED TURKEY BREAST
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
CITRUS-SAGE ROAST TURKEY BREAST WITH GRAVY: SMALL CROWD
Provided by Gina Marie Miraglia Eriquez
Categories turkey Roast Thanksgiving Dinner Lemon Orange Sage Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings, with leftovers
Number Of Ingredients 15
Steps:
- Roast turkey breast:
- Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
- Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
- Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
- Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
- Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
- Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
- Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
- Make gravy while turkey stands:
- Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
- Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.
ROASTED CITRUS AND HERB TURKEY BREAST
Boneless turkey breast shines with bright citrus and savory herbs. Perfect for a small Thanksgiving dinner, Christmas dinner, or a beautiful dinner at home.
Provided by Marlynn Schotland
Categories dinner
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In a medium bowl, mix together melted butter, lemon zest, herbs, and garlic. Using your hands or a pastry brush, spread the herb butter mix evenly over the outside of the turkey breast.
- Pour wine evenly over turkey breast, then pour lemon juice over turkey breast.
- Season with salt and pepper. Bake at 400°F for 30-40 minutes, until the center of the turkey breast reads 155°F on a meat thermometer. Remove from oven and let rest for 10-15 minutes, allowing the internal temperature to rise to 160°F, before slicing.
Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 28 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 85 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CITRUS AND HERB ROAST TURKEY BREAST
A little different from most roast turkey recipes -- a great recipe for any special occasion. If you don't have reisling wine, any good white wine can be used.
Provided by Lvs2Cook
Categories Turkey Breasts
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle turkey breast evenly with salt and pepper.
- Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
- Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
- Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.
Nutrition Facts : Calories 627.9, Fat 25.2, SaturatedFat 7.3, Cholesterol 224.2, Sodium 442.8, Carbohydrate 10.2, Fiber 2.2, Sugar 3.1, Protein 75.3
ROASTED CITRUS TURKEY BREAST
Make and share this Roasted Citrus Turkey Breast recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw the frozen turkey.
- Rinse and pat dry with paper towels.
- In a medium bowl, combine the parsley, thyme and rosemary.
- Grate the oranges and lemon peel and set the oranges and lemon aside.
- Add the peels to the herb mixture and toss until combined.
- Rub the herb mixture over the skin of the turkey.
- Place the turkey on a rack in a large roasting pan.
- Cut the oranges and lemon in half and squeeze their juices over the turkey.
- Also sprinkle the turkey with the pepper and paprika.
- Insert a meat thermometer in the thickest part of the breast.
- Loosely cover the turkey with foil during roasting to avoid over browning.
- Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
- Baste turkey often with the pan juices.
- Remove and discard the skin before serving.
ROASTED CITRUS & HERB TURKEY
Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 16 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.
CITRUS AND HERB TURKEY
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 with rack in lower third position.
- Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
- Rub skin with olive oil and season with remaining salt and pepper.
- Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
- Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
- Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
- Carve turkey and serve with gravy.
CROCKPOT TURKEY BREAST WITH HERBS
This Crockpot Turkey Breast with Citrus and Herbs is, hands down, the most amazing turkey you will ever eat! Juicy, tender, succulent and bursting with flavor, this recipe is a necessary addition to your holiday feast! /
Provided by Trish - Mom On Timeout
Categories Dinner Entree Holiday Main
Time 5h10m
Number Of Ingredients 9
Steps:
- Rinse the turkey breast and pat dry.
- Place quartered oranges and sprigs of fresh thyme and rosemary into the bottom of a large slow cooker.
- Drizzle olive oil over turkey breast and sprinkle with chopped thyme, rosemary, and salt and pepper to taste. Rub into the skin.
- Place turkey breast into slow cooker and pour chicken broth around the turkey.
- Place lid on slow cooker and cook on low for 5-7 hours or until turkey reaches 165 degrees with an instant-read thermometer.
- Remove turkey from slow cooker and tent with foil for 20 minutes.
- To brown skin, place under broiler for 3-5 minutes or until golden brown and then tent with foil.
- Slice and serve.
Nutrition Facts : Calories 457 kcal, Carbohydrate 3 g, Protein 60 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 176 mg, Sodium 167 mg, Sugar 2 g, ServingSize 1 serving
CITRUS GRILLED TURKEY BREAST
Provided by Katie Lee Biegel
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
- For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
- Preheat a grill to 350 degrees F.
- Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
- Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
- For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.
HERB ROASTED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Remove the turkey breast from the fridge 30 minutes before cooking to bring it to room temperature. Cut 3 pieces of kitchen twine and set aside.
- Add the butter, parsley, lemon zest, thyme, onion powder, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl. Use a fork or a rubber spatula to incorporate all of the ingredients into the butter. Set aside.
- Pat the turkey breast dry. Using clean hands, starting at one end of the breast, slide your fingers under the skin to create a pocket between the meat and the skin. Use your hands to transfer the butter into the pocket and smooth the butter into an even layer.
- Use the kitchen twine to tie the turkey horizontally in 3 places. This will help the turkey breast cook evenly and remain juicy. Flip the turkey breast so that it is skin-side down. Drizzle it with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Flip the turkey over and repeat the same seasoning process.
- Arrange the onion slices on a small rimmed baking sheet. Pour 1/3 cup water into the baking sheet and place the turkey breast on top of the onions. Transfer to the oven and roast for 1 hour. Remove the turkey from the oven and baste it with the butter and juices from the baking sheet. Continue to roast until the internal temperature is 160 degrees F, another 20 to 25 minutes. Allow the turkey to cool for 15 minutes. (In this time the internal temperature will rise another 5 degrees.)
- Slice the turkey and serve it with the roasted onions.
CITRUS AND HERB ROASTED TURKEY BREAST
Scaling back your Thanksgiving dinner? No problem! This simply seasoned turkey breast delivers all the goodness of a traditional roast turkey, but in a fraction of the time. Depending on how many side dishes you're preparing, you should have enough turkey to feed anywhere from four to six guests.
Provided by Isabelle Boucher (Crumb)
Categories Main
Time 10h
Yield 4
Number Of Ingredients 9
Steps:
- In the bowl of a small food processor, combine salt, rosemary, thyme, sage, lemon zest, orange zest, coriander and szechuan peppercorns. Pulse until the herbs and spices are coarsely ground.
- Sprinkle the dry brine all over the turkey breast, then transfer to a large zip-top plastic bag. Place in the refrigerator to brine overnight, or up to 24 hours.
- An hour before you begin baking the turkey, remove the breast from the bag and place on a small rack set in a small roasting pan or baking dish. Place in the fridge, uncovered, to allow the turkey to dry off. (This will ensure a crispier skin.)
- Meanwhile, preheat the oven to 450F. Remove the turkey breast from the fridge and pat dry. Gently rub the top of the breast with butter.
- Roast the turkey in the preheated oven for 15 minutes, then drop the temperature to 325F and continue roasting for 1 ½ - 2 hours or until the thickest part of the breast reaches an internal temperature of 165F. (If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to slow down the process.) Remove from oven and let rest for 10-15 minutes before slicing.
CITRUS & HERB ROASTED TURKEY BREAST
This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
More about "citrus herb roasted turkey breast recipes"
HERB AND CITRUS BUTTER ROASTED TURKEY RECIPE
From countryliving.com
5/5 (1)Servings 10-12Cuisine AmericanTotal Time 4 hrs
- Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients.
HERB-ROASTED TURKEY BREAST | GIADZY
From giadzy.com
Servings 8Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr
- In a small bowl, mix together the thyme, rosemary, red pepper flakes, garlic, and duck fat. Season the turkey evenly with the salt and rub the herb mixture all over. Heat a medium skillet over medium-high heat. Sear the turkey breast, skin side down until the skin gets crispy and golden brown, about 4 minutes. Flip the turkey and sear for another 4 minutes.
- Transfer the breast to a rimmed baking sheet along with the duck fat from the pan. Place the tray in the oven and roast, flipping the breast every 15 minutes and basting with the juices. An instant-read thermometer should read 155°F when done. Remove the turkey from the tray and allow the meat to rest for 10 minutes before slicing. Reserve the drippings for the gravy.
CITRUS HERB ROAST TURKEY BREAST - MOM ON TIMEOUT
From momontimeout.com
Servings 6Total Time 50 minsCategory DinnerCalories 261 per serving
- Place quartered oranges and onion wedges on a parchment lined rimmed baking sheet. Top with sprigs of fresh thyme and rosemary.
- Drizzle olive oil over turkey breast and sprinkle with chopped thyme, rosemary, and salt and pepper to taste.
CITRUS TURKEY BREAST RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 2 hrs 30 minsCategory EntreeCalories 320 per serving
- Move oven rack to second to lowest position. Heat oven to 350°F. Using fingers, gently loosen skin covering turkey breast, creating a pocket over each breast.
- Grate half of the lemon and tangelo to get 1 teaspoon grated peel from each. Slice the remaining halves into very thin slices; set aside. In small bowl, combine grated lemon and tangelo peel, oil, salt and pepper. Slide lemon and tangelo slices between turkey skin and meat, covering entire breast; reserve any remaining slices for garnish.
- Place turkey, breast side up, on rack in shallow roasting pan. Rub oil mixture over turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Roast uncovered 1 hour 30 minutes to 2 hours or until thermometer reads 165°F. Remove turkey from oven; cover loosely with foil. Let stand 10 minutes before carving. Garnish with additional fruit slices and fresh herb sprigs.
RECIPE: CITRUS-HERB ROAST TURKEY | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
HERB CITRUS BRINED TURKEY BREAST • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
5/5 (3)Total Time 2 hrs 50 minsCuisine AmericanCalories 331 per serving
- Add the turkey breast. Refrigerate 12 hours. Remove from brine. Place on a rack on a roasting pan.
- Refrigerate until ready to roast - several hours is ideal. Drying the turkey prior to roasting yields a better result.
- About 2 hours before serving, preheat oven to 450 degrees. Place turkey in a roasting pan (rack is optional). Leave the net around the breast to hold it all together. If desired, stuff the cavity (created during the boning process) with citrus and herbs reserved from the brine mixture. When the oven is to temperature, place the pan in the oven, and reduce the temperature to 350 degrees (325 convection).
CITRUS AND HERB ROASTED TURKEY | THANKSGIVING | SPOON FORK ...
From spoonforkbacon.com
Ratings 1Estimated Reading Time 3 minsServings 18
- For brine: Pour salt, sugar, peppercorns, coriander seeds, cloves, thyme, rosemary, bay leaves, orange peels, apple cider, and vegetable stock into a large pot and simmer until salt and sugar dissolve, about 15 minutes. Allow mixture to sit until completely cooled. Stir mixture into ice water. If using brining bag, place turkey into bag and pour brine over turkey. Seal and place in refrigerator overnight. If using bucket, place turkey into bucket, breast side down, and pour brine over the bird. Place in refrigerator or a cold, dry place (if it doesn’t fit in the refrigerator) overnight (adding 2 to 3 cups of ice to the mixture every 4 hours if turkey sits out overnight). Remove turkey from brine, pat dry and place onto the rack of a roasting pan. Discard brine.
- Stuff cavity with stuffing or aromatics of choice (such as an apples, citrus, onions, herbs, cinnamon stick, etc).
CITRUS & ROSEMARY ROASTED TURKEY BREAST - FRUGAL MOM EH!
From frugalmomeh.com
5/5 (2)Category Main CourseServings 6Total Time 1 hr 40 mins
- Quarter 1 Clementine, lemon and orange and place quartered oranges into the bottom of a large roasting pan in a single layer.
- Stir garlic, rosemary, thyme, salt, pepper, and olive oil together. Lift the skin away from the turkey breast meat and spread the herb mixture directly on the meat and on the outside of the turkey.
ROASTED TURKEY BREAST WITH CITRUS BUTTER RECIPE ...
From mygourmetconnection.com
5/5 (3)Category Turkey & DuckCuisine AmericanTotal Time 1 hr 55 mins
- Drain any excess juices from the turkey breast and thoroughly pat dry with paper towels. Season liberally with salt and pepper and set aside.
- Combine the butter, thyme, sage, rosemary, marjoram, lemon zest, orange zest and mustard in small bowl until well blended.
- Being careful not to tear or detach it completely, work your fingers under the skin of the turkey breast to loosen it from the meat.
CITRUS-HERB ROASTED TURKEY | THANKSGIVING WITH PUBLIX
From socialapps.publix.com
Cuisine Thanksgiving RecipeTotal Time 2 hrs 30 minsCategory MainsCalories 470 per serving
- Preheat oven to 325°F. Zest peel of orange and lemon (1 teaspoon each), then cut each into quarters. Peel and quarter onion; chop herbs. Combine 2 tablespoons herbs, zests, salt, pepper, paprika, and butter until blended.
- Remove the bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.
- Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in turkey cavity. Pour broth into roasting pan.
- Roast turkey 1 hour. Tent with foil and continue to cook 45–60 minutes and until turkey is 165°F. Transfer turkey to platter; let stand 15–30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.
CITRUS AND HERB ROASTED TURKEY RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.7/5 (3)Total Time 3 hrs 10 minsCategory DinnerCalories 550 per serving
CITRUS-ROSEMARY TURKEY BREAST RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Stir together 2 tablespoons butter and garlic. Loosen skin from turkey without detaching it; sprinkle salt and pepper under skin. Rub 2 tablespoons garlic mixture over meat. Place fruit slices, rosemary, and sage under skin; replace skin.
- Rub remaining 1 tablespoon butter over skin; sprinkle with 1 teaspoon seasoned pepper. Place turkey breast on a lightly greased rack in a broiling pan. Add onion and chicken broth.
- Bake at 350° for 1 hour and 30 minutes, basting every 30 minutes. Shield with foil, and bake 1 more hour or until a meat thermometer inserted into thickest breast portion registers 170°. Let stand 10 minutes before slicing. Serve with pan juices.
CITRUS TURKEY BREAST RECIPES
From tfrecipes.com
SOUTHERN LIVING ROASTED TURKEY RECIPES
From tfrecipes.com
CITRUS HERB ROASTED TURKEY BREAST RECIPES
From tfrecipes.com
CITRUS & HERB ROASTED TURKEY BREAST RECIPE: HOW TO MAKE IT ...
From review-f-13417-em-my7xvi.toh.r.tmbi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love