Orange and Herb Roasted Turkey Breast Recipe
"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 keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you’ll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be 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)...."
INGREDIENTS
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1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
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1 tablespoon minced garlic (3 cloves)
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1 tablespoon chopped fresh rosemary leaves
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1 tablespoon chopped fresh thyme leaves
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1 tablespoon chopped fresh sage leaves
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2 teaspoons kosher salt
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1/2 teaspoon ground black pepper
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2 tablespoons olive oil
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2 teaspoons Dijon mustard
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1/2 cup freshly squeezed orange juice
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2 tablespoons freshly squeezed lemon juice
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1/2 cup chicken broth
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1 orange, sliced
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