Citrus and Herb Roast Turkey Breast

The aroma of citrus, rosemary, and sage always transports me back to my grandmother’s kitchen during the holidays. She had a knack for making even a simple turkey breast feel like a feast. I remember standing on a stool, watching her meticulously arrange the orange and lemon slices, the bright colors a promise of the deliciousness to come. That fragrant kitchen, filled with laughter and the clatter of pots and pans, is a memory I cherish, and this recipe, inspired by her, helps me relive it every time I make it.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Servings: 10
• Yield: 1 roast turkey breast
• Dietary Type: Gluten-Free

Ingredients

• 1 (7 1/2 lb) turkey breast (bone-in)
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon butter, softened
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh sage
• 2 oranges, thinly sliced
• 2 lemons, thinly sliced
• Vegetable oil cooking spray
• 1 large onion, quartered
• 3 cups riesling wine (or any good dry white wine)

Equipment Needed

• Baking pan
• Aluminum foil
• Meat thermometer

Instructions

1. Begin by preparing the turkey breast. Pat it dry with paper towels. This helps the skin to crisp up nicely during roasting.
2. In a small bowl, combine the salt and pepper. Sprinkle the mixture evenly over the entire surface of the turkey breast.
3. In another small bowl, stir together the softened butter, chopped fresh rosemary, and chopped fresh sage until well combined. This herb butter will infuse the turkey with amazing flavor.
4. Carefully loosen the skin from the turkey breast without detaching it completely. This creates a pocket for the herb butter and citrus.
5. Spread the butter mixture underneath the skin, ensuring it’s evenly distributed.
6. Arrange one-fourth of the orange and lemon slices over the butter mixture, under the skin. These citrus slices will add a subtle sweetness and aroma to the turkey.
7. Gently pull the skin back over the fruit.
8. Coat the turkey breast with vegetable oil cooking spray. This will help the skin to brown beautifully.
9. Line a baking pan with aluminum foil and coat the foil with vegetable oil cooking spray. This makes cleanup much easier.
10. Place the turkey breast in the prepared baking pan.
11. Arrange the quartered onion and the remaining orange and lemon slices in the pan around the turkey. These aromatics will flavor the pan juices and create a delicious base for a gravy (if desired).
12. Drizzle the riesling wine (or your choice of dry white wine) over the turkey breast and into the pan. The wine adds moisture and flavor to the meat.
13. Bake the turkey breast in a preheated oven at 325°F (160°C) for 2 hours and 15 minutes.
14. Baste the turkey breast with the pan juices every 30 minutes during the roasting process. This helps to keep the turkey moist and flavorful.
15. After 1 hour and 30 minutes, if the skin is browning too quickly, cover the turkey breast loosely with aluminum foil coated with cooking spray. This prevents excessive browning.
16. The turkey breast is done when a meat thermometer inserted into the thickest portion registers 170°F (77°C). Be sure to insert the thermometer into the thickest part of the breast, avoiding the bone.
17. Remove the turkey breast from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.

Expert Tips & Tricks

• For extra crispy skin, pat the turkey breast completely dry with paper towels before seasoning.
• If you don’t have fresh rosemary and sage, dried herbs can be used. Use about 1 tablespoon of each.
• Don’t discard the pan drippings! They make a fantastic base for a delicious gravy. Simply strain the drippings, skim off any excess fat, and thicken with a cornstarch slurry or flour roux.
• To prevent the breast from drying out, consider brining the turkey breast for several hours before roasting.
• If you find your turkey breast browning too quickly in certain spots, use small pieces of aluminum foil to cover just those areas.
• If you are nervous about the turkey not being cooked completely, use a reliable meat thermometer. Don’t simply rely on cooking time, as ovens can vary greatly.

Serving & Storage Suggestions

Serve the Citrus and Herb Roast Turkey Breast sliced and arranged on a platter, garnished with fresh rosemary sprigs and orange slices for a beautiful presentation. Pair it with your favorite Thanksgiving or holiday sides like mashed potatoes, stuffing, cranberry sauce, and green bean casserole.

Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze sliced turkey in freezer-safe bags for up to 2-3 months.

To reheat, simply warm sliced turkey in the microwave or oven until heated through. Add a little broth or gravy to keep it moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	627.9 kcal	N/A
Calories from Fat	N/A	36%
Total Fat	25.2 g	38%
Saturated Fat	7.3 g	36%
Cholesterol	224.2 mg	74%
Sodium	442.8 mg	18%
Total Carbohydrate	10.2 g	3%
Dietary Fiber	2.2 g	8%
Sugars	3.1 g	12%
Protein	75.3 g	150%

Variations & Substitutions

• Lemon & Thyme: Substitute the rosemary and sage with fresh thyme for a different herb profile. Use lemon zest in the butter mixture to enhance the citrus flavor.
• Maple Glazed: Brush the turkey breast with a maple syrup glaze during the last 30 minutes of roasting for a sweet and savory flavor.
• Spicy Citrus: Add a pinch of red pepper flakes to the herb butter for a touch of heat.
• Wine Substitution: If you don’t have riesling, any dry white wine like Sauvignon Blanc or Pinot Grigio will work well. Chicken broth can also be used as a substitute.
• Different Citrus: Grapefruit or blood oranges can be used in place of the oranges or lemons for a unique flavor.

FAQs (Frequently Asked Questions)

Q: How do I prevent the turkey breast from drying out during roasting?
A: Basting the turkey breast every 30 minutes with the pan juices helps to keep it moist. You can also cover it loosely with foil during the last part of cooking to prevent over-browning.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs. Use about 1 tablespoon of each dried herb (rosemary and sage) instead of 3 tablespoons of fresh herbs.

Q: What temperature should the turkey breast be cooked to?
A: The turkey breast should be cooked to an internal temperature of 170°F (77°C) in the thickest part of the breast, avoiding the bone.

Q: Can I make this recipe ahead of time?
A: You can prepare the herb butter mixture and slice the citrus the day before. Store them separately in the refrigerator. On the day of cooking, assemble the turkey breast as directed.

Q: What can I do with the leftover turkey?
A: Leftover turkey can be used in sandwiches, salads, soups, or casseroles. It’s a versatile ingredient that can be added to many different dishes.

Final Thoughts

This Citrus and Herb Roast Turkey Breast is a delightful way to elevate your holiday meal or any special occasion. The combination of zesty citrus, aromatic herbs, and tender turkey creates a truly memorable dish. Don’t be intimidated by roasting a turkey breast; this recipe is straightforward and yields delicious results. I encourage you to try it and share your feedback – I’d love to hear how it turns out! Consider pairing it with a crisp Sauvignon Blanc to complement the citrus notes or a light-bodied Pinot Noir for a more savory pairing. Happy cooking!