Rosemary Orange Roasted Turkey Breast Recipes

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CITRUS-ROSEMARY RUBBED TURKEY



Citrus-Rosemary Rubbed Turkey image

While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 13-15 servings.

Number Of Ingredients 9

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1-1/2 teaspoons grated fresh or dried orange zest
1-1/2 teaspoons grated fresh or dried lemon zest
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup olive oil
1 turkey (13 to 15 pounds)

Steps:

  • In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.

CITRUS & HERB ROASTED TURKEY BREAST



Citrus & Herb Roasted Turkey Breast image

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

4 cups water
3/4 cup kosher salt
3/4 cup sugar
2 medium lemons, quartered
6 fresh rosemary sprigs
6 fresh thyme sprigs
8 garlic cloves, halved
1 tablespoon coarsely ground pepper
2 cups cold apple juice
2 cups cold orange juice
2 large oven roasting bags
1 bone-in turkey breast (5 to 6 pounds)
HERB BUTTER:
1/3 cup butter, softened
4 teaspoons grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1-1/2 teaspoons coarsely ground pepper
SEASONED SALT BUTTER:
1/4 cup butter, melted
1-1/2 teaspoons seasoned salt

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.

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 8

¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg

ROASTED ROSEMARY TURKEY BREAST



Roasted Rosemary Turkey Breast image

Provided by Kelsey Nixon

Time 2h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, softened
2 tablespoons fresh rosemary leaves, chopped
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 1/2 teaspoons dry mustard
1 teaspoon orange zest
Salt and freshly ground black pepper
1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry
2 stalks celery, cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered

Steps:

  • Preheat the oven to 325 degrees F.
  • In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper.
  • Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper.
  • Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat, breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Cook's Note: the breast temperature will continue to rise as it rests.
  • Carve the turkey breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches.

Nutrition Facts : Calories 334 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 142 milligrams, Protein 67 grams, Sugar 0 grams

ROASTED ROSEMARY TURKEY BREAST



Roasted Rosemary Turkey Breast image

Provided by Kelsey Nixon

Time 2h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, softened
2 tablespoons chopped fresh rosemary leaves
4 cloves garlic, minced
1 tablespoon chopped fresh sage
2 1/2 teaspoons dry mustard
1 teaspoon fresh orange zest
Salt and freshly ground black pepper
1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry
2 stalks celery, cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered

Steps:

  • Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper. Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Carve the breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches.

Nutrition Facts : Calories 334 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 142 milligrams, Protein 67 grams, Sugar 0 grams

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