Orange-Rosemary Roasted Turkey Breast

1 fresh or frozen bone-in turkey breast (4-5 pounds)
1 small bunch flat parsley, finely chopped
1 small bunch fresh thyme, finely chopped
1 small bunch fresh rosemary, finely chopped
2 oranges
1 lemon
Pinch of freshly ground black pepper
Pinch of paprika

If using frozen turkey, thaw it. Rinse and pat dry with paper towels.

In a medium bowl, combine the parsley, thyme and rosemary. Grate the peel from the oranges and lemon, then set the oranges and lemon aside. Add the peels to the herb mixture and toss until combined.

Rub the herb mixture over the skin of the turkey. Place the turkey on a rack in a large roasting pan. Cut the oranges and lemon in half and squeeze their juices over the turkey. Sprinkle with the pepper and paprika. Insert a meat thermometer in the thickest part of the breast.

Roast, uncovered, at 325 degrees F for 2 1/4 to 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees, basting frequently with the pan juices. (If necessary, loosely cover the turkey with foil during roasting to avoid overbrowning.)

Let stand for at least 15 minutes before carving. Remove and discard the skin before serving. Cover and refrigerate the remaining turkey for another use.

Serves 4.