Do you prefer the white meat to the dark, in a Thanksgiving turkey? Or want a faster approach to cooking your bird? Then try cooking a single bone-in turkey breast!
In this case, the breast is roasted with citrus and fresh herbs to produce a light and clean flavor. The juices from the lemon and orange here blend with chicken (or vegetable) stock and pan juices to make an instant sauce, with no fuss, no muss. Lastly, given that the white meat contains fewer calories and fat than its darker counterpart, this preparation is figure friendly too.
Citrus Rosemary and Sage Rubbed Turkey Breast
INGREDIENTS (Serves 4-6)
- 1 whole bone-in turkey breast (approximately 6 pounds)
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh sage leaves
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon room temperature butter
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- Zest and juice of 1 orange
- 1 cup chicken or vegetable stock
- Preheat your oven to 325 degrees.
- Place the turkey skin-side up on a rack, within a roasting pan.
- In a small bowl, combine the herbs, salt and pepper, butter, olive oil, lemon zest and juice, and orange zest and juice, to make a paste.
- Rub the mixture all over the turkey breast, including underneath the skin, gently loosening it as you go. Be careful not to tear it though!
- Pour the stock in the bottom of the roasting pan.
- Cook the turkey for approximately 1.5-2 hours, until the meat is cooked through and the skin browned.
- Remove the turkey from the oven, and cover with tin foil, allowing it to rest for approximately 15 minutes.
- Slice the breast, and serve with the accumulated pan juices served over the top.