Roasted Rosemary Turkey Breast
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Rosemary Leaves (chopped fresh)4 cloves
Garlic (minced)1 tbsp
Sage (chopped fresh)2.5 tsps
Dry Mustard1 tsp
Orange Zest (fresh)1
Salt2 stalks
Celery (cut into 2-inch pieces)2 small
Onion (peeled and quartered)Directions:
1
Preheat the oven to 325 degrees F
2
In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper
3
Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast
4
Rub the rest of the seasoned butter on the skin
5
Season the turkey breast generously with salt, and pepper
6
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey
7
Set the meat breast-side up in the pan
8
Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F
9
Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes
10
Carve the breast and serve with the pan juices
11
Reserve the leftovers for oven-roasted turkey sandwiches