Citrus and Herb Roasted Turkey Breast with Root Vegetables
This streamlined version of Thanksgiving turkey uses a bone-in, skin-on breast for rich flavor and faster cooking than a whole bird—perfect for smaller gatherings. The same recipe can be adapted for a boneless breast (cut the cooking time in half and take care not to overcook, as it dries quickly).
- Serves
- 6
Directions
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Prepare: Preheat oven to 350°F. Pat turkey dry and let stand at room temperature.
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Baste turkey: Mix butter, garlic, herbs, salt, pepper, olive oil, and citrus juices into a paste.
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Loosen skin with fingers or knife; rub half the paste under skin and the rest over top. Drizzle lightly with olive oil.
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Roast: Place turkey on a rack in a roasting pan. Pour wine and broth into the pan. Arrange vegetables and potatoes around the turkey, tucking in citrus slices. 1 3/4 –2 hours (about half that for boneless), until skin is golden and internal temp reaches 165°F in the thickest part. Tent with foil if skin browns too quickly during the cooking process.
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Rest: remove from oven and loosely cover turkey in its pan to rest for 15 minutes.
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Serve: Transfer vegetables with a slotted spoon to serve as a side. Slice turkey off bone and reserve pan juices for gravy.
From Shawnie's class “Thanksgiving Dinner Basics”
