The Fort Bend Foodie 11/20/13
For those of you who are planning a small intimate Thanksgiving feast for just two or three, or simply don’t want a lot of leftovers, here is a Betty Crocker recipe worth trying.
Rosemary Orange Roasted Turkey Breast
• 1 bone-in whole turkey breast (5 to 7 lbs)
• 3 cloves garlic, minced
• 2 Tbsp. chopped fresh rosemary
• 2 tsp. Dijon mustard
• 2 tsp. salt
• 1/2 tsp. pepper
• 6 Tbs. orange juice
• 2 Tbs. olive oil
• 1/2 cup dry white wine
• 1/4 cup lemon juice
• 1/4 cup chicken broth
• 1 orange, cut into thin slices
Heat oven to 325 degrees. Place turkey breast, skin side up in shallow roasting pan.
In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 Tbs. of the orange juice and the oil.
Loosen turkey skin and rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in the thickest part of breast and does not touch bone.
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 degrees. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
Spoon pan juices over turkey; garnish with orange slices.
This recipe can also be used for pork loin stuffed with cream cheese or for chicken.
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