Saturday, December 1, 2012
Rosemary Orange Butter Infused Turkey Breast
3 stalks celery, roughly chopped
4 cloves of garlic, finely chopped
2 Tbsp. chopped fresh rosemary
3 tsp. Dijon mustard
6 Tbsp. freshly squeezed orange juice, divided
1/4 c. softened butter
2 tsp. salt
1 tsp. pepper
1/2 c. dry white wine (one you would drink!)
1/4 c. freshly squeezed lemon juice
1/4 c. chicken broth
Preheat oven to 325 degrees. Put chopped celery on the bottom of a roasting pan and place rinsed and dried turkey breast on top of celery as a shallow baking rack.
In a small bowl, mix garlic, rosemary, mustard, 2 Tbsp. orange juice, salt, pepper and softened butter until well-mixed. Loosen turkey skin and place citrus-herb butter all over the turkey. Rub any leftover on your fingers over the top of the skin.
Pour remainder 1/4 c. orange juice, wine, lemon juice and broth in the bottom of the roasting pan. Roast 2 1/2 - 3 hours or until thermometer reads 165 degrees. Do not overcook. Place foil over turkey if skin begins to brown too much. Take turkey out of the pan and place on a cutting board with foil over the top to keep warm. Allow turkey to rest about 15 minutes before carving.
Strain juice from bottom of the pan and throw away celery. Make gravy with the juices or just pour juice into a pitcher and pour over turkey when serving. We recommend gravy because it tastes delicious over mashed potatoes!
We served this for Thanksgiving, 2012 and it was moist and full of flavor. It is a great way to keep a turkey breast from getting too dried out. Makes 8 generous servings.