Best 5 Rosemary Orange Roasted Turkey Breast Recipes
Experience a flavorful and juicy roasted turkey breast infused with the zesty aroma of rosemary and the vibrant sweetness of oranges. This dish, prepared with a medley of herbs and spices, offers a delightful balance of savory and citrusy flavors. Accompanying this succulent turkey are three tantalizing recipes: a zesty orange-cranberry sauce that adds a burst of tanginess; a velvety smooth and creamy mashed potatoes that provides a comforting contrast; and crisp and colorful roasted vegetables that bring a vibrant touch to the meal. Together, these recipes create a harmonious culinary symphony that will gratify your taste buds and leave you craving for more.
Let's cook with our recipes!
GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE
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).
Provided by Adam and Joanne Gallagher
Categories Dinner, Main
Time 2h30m
Yield Makes 6 generous servings
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees F.
- Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
- Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
- Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
- Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
- When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.
Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg
ROSEMARY TURKEY BREAST
I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.
Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CITRUS-ROSEMARY RUBBED TURKEY
While recovering from hip surgery, I wrote my family for some of their favorite recipes to compile into a cookbook. This seasoned turkey is timeless. -Della Stamp, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 13-15 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 7 ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey. , Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 307mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.
ROSEMARY ROASTED TURKEY
This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.
Provided by Star Pooley
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg
ROASTED ROSEMARY TURKEY BREAST
Provided by Kelsey Nixon
Time 2h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper. Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Carve the breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches.
Nutrition Facts : Calories 334 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 142 milligrams, Protein 67 grams, Sugar 0 grams
Tips:
- Use a fresh turkey breast: Fresh turkey breast yields more tender and flavorful meat compared to frozen turkey.
- Brine the turkey breast: Brining helps keep the turkey moist and succulent. You can use a simple brine made with water, salt, sugar, and herbs.
- Roast the turkey breast at a high temperature: This will help create a crispy skin and juicy interior.
- Use a meat thermometer: To ensure the turkey breast is cooked through, insert a meat thermometer into the thickest part of the breast. The turkey is done when it reaches an internal temperature of 165°F (74°C).
- Let the turkey breast rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Conclusion:
This rosemary-orange roasted turkey breast recipe is a delicious and easy way to enjoy a classic Thanksgiving meal. The turkey is brined and roasted with fresh rosemary and orange, resulting in a moist, flavorful, and beautifully browned turkey. Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and cranberry sauce, for a complete and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
