- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Roasted turkey breast is quicker to make than a whole turkey but will still easily serve six. It’s unbelievably moist and juicy, too. It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast, the rack keeps the breast upright. If you don’t have a rack, use a baking dish that just fits the turkey breast, place it into the dish, and then, if you find it unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).
Ingredient:
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds, thawed
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 cup fresh squeezed orange juice
- 2 tablespoons fresh squeezed lemon juice
- 1/2 cup chicken or turkey broth
- 1 orange, sliced
