Photo Courtesy of Betty Crocker
Ingredients
1 bone-in whole turkey breast (5 to 7 lb), thawed if
frozen
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary (can sub dried)
2 teaspoons Dijon mustard
2 teaspoons salt
½ teaspoon pepper
6 tablespoons orange juice
2 tablespoons olive oil
½ cup dry white wine
¼ cup lemon juice
¼ cup chicken broth
1 orange, cut into thin slices
Directions
Heat oven to 325°F. Place turkey breast, skin side up,
in shallow roasting pan. In small bowl,
mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice
and the oil. Loosen turkey skin, using
fingers or spoon; rub garlic mixture under and over turkey skin. Pour wine,
lemon juice, broth and remaining 1/4 cup orange juice into roasting pan. Roast uncovered 2 hours to 2 hours 30 minutes
or until thermometer reads at least 165°F. Place turkey on warm platter; cover
with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey;
garnish with orange slices.
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