Rosemary-Citrus Roast Turkey Breast
The lively flavors of fresh lemon, orange, rosemary and parsley permeate this roasted turkey breast.
1 (6 pound) bone-in Honeysuckle White Turkey Breast
1 bunch fresh rosemary
4 to 6 sprigs fresh flat leaf parsley
1 small lemon
1 small orange
Cornstarch as needed
- 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.
- With fork, deeply pierce lemon and orange several times and place in breast cavity.
- In 11 x 9 x 1-inch roasting pan, place breast bone-side-up on meat rack.
- Bake in a preheated oven at 325°F (160°C) until breast meat reaches 170°C to 175°F (80°C) on meat thermometer. Allow to stand 10 minutes before carving.
- 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.
- To serve, spoon gravy over sliced turkey.
Makes 12 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.