Citrus Roasted Turkey Breast with Root Vegetables
Using a bone-in, skin-on turkey breast brings additional flavor and dramatically cuts down on the cook-time from a whole turkey. This option is great for a smaller group as it offers the full turkey experience, minus the dark wing meat. This same recipe can be turned into a rub for a boneless, skin-on turkey breast. Just be sure to cut the cook time in half. Do not let a boneless turkey breast overcook or it will dry out.
- Serves
- 6
Directions
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Preheat the oven to 350 degrees F.
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Place the turkey breast, skin side up, on a work surface or cutting board. Pat dry with paper towels and let sit at room temperature while making the butter paste.
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In a bowl, mash the soft, room temperature butter with a fork and mix in the garlic, herbs, salt, pepper, olive oil, and lemon and orange juice to make a buttery paste. Gently loosen the skin from the meat by delicately running a knife under to release the skin at connecting points. Use your fingers lift the skin and smear half of the butter mixture under the skin directly onto the meat.
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Spread the remaining paste evenly on the skin. Baste the olive oil over top of the butter and all around any exposed skinless meat.
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Move the turkey breast to on an elevated rack in a roasting pan.
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Pour the wine and broth into the bottom of the roasting pan and arrange the vegetables and potatoes around the base of the turkey.
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Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and a thermometer registers 165 degrees F when inserted into the thickest, meatiest areas of the breast. (Test in several places.)
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If the skin is over-browning before it is fully cooked, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
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Using a slotted spoon, remove the vegetables to a bowl and serve as a vegetable side dish.
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Slice the turkey off the bone and serve with the pan juices spooned over the turkey or use the juices to make a gravy.
From Shawnie's class “Thanksgiving Dinner Basics”
