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. |