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Roast turkey breast with lemon, orange, rosemary, and parsley.

Rosemary-Citrus Roast Turkey Breast

4 to 6 pounds Honeysuckle White Turkey Breast (bone-in)
1 bunch rosemary
4 to 6 sprigs parsley, fresh
1 small lemon
1 small orange
Cornstarch as needed

1. Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breast bone. Stuff rosemary under loosened skin halves.
2. With fork, deeply pierce lemon and orange several times and place in breast cavity.
3. In 11 x 9 x 1-inch roasting pan, place breast bone-side-up on meat rack.
4. Bake at 325°F. until breast meat reaches 170-175°F. on meat thermometer. Allow to stand 10 minutes before carving.
5. In a large measuring cup, drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup, dissolve 1 tablespoon cornstarch in 1/4 cup cold water. Stir into juices; bring to boil and cook one minute or until thickened.
6. To serve, spoon gravy over sliced turkey.

Makes 6 servings.

Nutrition Facts:
Amount Per Serving
Calories: 489
Calories from fat: 192
Total fat: 21 gm
Saturated fat: 6 gm
Cholesterol: 197 mg
Sodium: 179 mg
Carbohydrate: 4 gm
Protein: 67 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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