We love this roasted turkey breast recipe Use garlic, herbs and orange. We are big fans of roasted Turkish breasts. It’s much faster than the whole turkey, but it still offers 6 easily.
This roasted turkey breast is incredibly juicy and delicious. Our recipe calls for classics: mustard, garlic, rosemary, sage and orange. We love it. Simple, beautiful, perfect for sharing with family.
We found that Turkish breasts are easier to handle than whole roasted turkeys. When the cooking quantity is small, the Turkish breasts are perfect, can feed 6 to 7 people and can leave some leftovers. For another easy meal, try our grilled chicken and lemon.
Key Ingredients
- Turkish breasts: I love roasting Turkish breasts because it allows me to place the turkey upright, making the skin brown and slightly crispy. Turkey breasts of 6 to 7 pounds should be generously served for 6 people.
- Garlic and Herbs: We have heavy garlic and fresh herbs for this recipe. I love fresh rosemary, thyme and sage. If your grocery store sells fresh herbal poultry bags, you can pick up a pack and may require everything you need.
- Orange and lemon: You will use fresh squeezed orange juice and lemon juice along with some orange slices for added flavor. I like this combination, but if you need to drop one or the other, you can.
- broth: I like to add some liquid to the bottom of the baking tray to help keep our turkeys in a steaming environment. This helps ensure the juicy turkey breasts I’m talking about. The chicken or turkey soup is great and the vegetarian soup will be made.
- Dijun mustard: Since this recipe has plenty of orange color, I love how mustard balances it. Whole-grain mustard is also effective.
How to Make Roasted Turkey Breasts
I like to use a baking tray with rack when roasting turkey breasts. Since we’re only baking breasts, it can be a little unstable. The rack helps keep the turkey upright. If you don’t have a shelves, don’t worry. We recommend using a baking dish that is only suitable for Turkish breasts. Place it on a plate and if you find it unstable, use an orange slice to support the breast a little bit to keep it high. (Instead of orange slices, try lemon or onion slices or even carrots).
We love the flavor of roasted turkey, so we rub Türkiye with a paste made of olive oil, second mustard, garlic and many fresh herbs. Some roasted garlic will be great too.
Wipe the garlic paste on the entire turkey (even under the skin covering the breasts). You want to be everywhere. Our hands are the best tool, but you can use a pastry brush or a small spoon.
Once the turkey has been thoroughly wiped, pour the orange juice and chicken into the pan and pour a few slices of orange into the oven. Then Roast turkey breasts in 325f oven for 1½ to 2 hours. The meat will be moist and juicy and the skin will turn golden.
We love serving turkeys for bones. To do this, carefully cut each breast of the bone and then cut it into thick slices. The orange juice and chicken broth added to the pan are also great on the turkey slices. Apart from the pot drip, we also like to serve the turkey with simple gravy!
Provide advice
This roasted turkey breast works well for fun and holidays. I even did it for Thanksgiving! Some of my favorite side dishes are as follows:
Juicy roasted turkey breasts
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Roasted turkey breasts are made faster than the whole turkey, but still offer six easily. It’s also incredibly moist and juicy. Easiest to use a baking tray with a rack. Since we are just grilling the breasts, the rack keeps the breasts upright. If you don’t have a rack, use a baking tray that only fits turkey breasts, put it in the dish, and then, if you find it unstable, use an orange slice to support the breast a little bit to keep it high. (Instead of orange slices, try lemon or onion slices or even carrots).
6 servings (leftovers)
You will need
1 whole Turkish breasts, 6½ to 7 lbs, thawed
3 cloves of garlic, chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
2 tablespoons olive oil
2 teaspoons dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup chicken or turkey soup
1 orange, sliced
direction
1Preheat the oven until 325°F (162°C).
2Place the turkey’s breasts, skin side up, in a heavy duty baking tray or baking tray, preferably on a rack. (If you don’t have a shelf, you need to cushion and support the turkey breasts in the case of orange slices to stabilize it).
3Stir the garlic, rosemary, thyme, sage, salt, pepper, olive oil and mustard to form a paste. Use your fingers to lift the skin from the breast and spread half of the paste over the meat. Apply the remaining paste outside the Turkish breasts.
4Pour orange juice, lemon juice and chicken broth into the bottom of the baking tray. Sprinkle orange slices on the pan and use a few slices to support the turkey breasts upright if needed to stabilize it.
5Bake the turkey breasts for 1½ to 2 hours until the skin turns golden and insert it into the thickest part of the breast when the internal thermometer inserts 160°F (71°C). (It is best to check multiple locations). If you notice that the turkey is more brown than you want when roasting, loosely cover the turkey with aluminum foil and continue roasting until it is finished.
6Once the turkey is finished, remove it from the oven, cover it with aluminum foil, and let it sit at room temperature for 10 minutes.
7Pour the juice left in the baking tray into a small jug and lose any fat from the top.
8Slice the turkey into thin slices and serve with pan juice.
Adam and Joanne’s Tips
- Thawing tips: If fresh, untransparent turkey breasts are not found, they must be thawed. To do this, buy frozen turkey 2 days in advance and thaw on the baking sheet in the refrigerator, not opened. If you are in a hurry, you can also thaw the turkey in cold water (faster). Thaw it on one side of the breast, unopened, and completely cover the turkey with enough cold water. Change the water every 30 minutes until it is completely thawed. Using the water method, a 7-pound turkey breast will take about 3 hours to melt. For more information, check out Butterball’s tips for thawing turkeys.
- The nutrition facts provided below are estimates. Let’s assume there are 6 portions, which means 6 very generous portions. You may have leftovers.
Nutrition per serving
Service size
1 of 1 serving
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Calories
511
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protein
70 g
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carbohydrate
3 g
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Dietary fiber
0 g
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Total sugar
2 g
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Total fat
23 g
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Saturated fat
6 g
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cholesterol
179 mg
