Citrus roasted turkey breast
1 frozen bone-in turkey breast (4-5 pounds), thawed
Pinch of parsley, finely chopped
Pinch of fresh thyme, finely chopped
Pinch of fresh rosemary, finely chopped
Pinch of freshly ground black pepper
Pinch of paprika
Rinse the thawed turkey and pat dry with paper towels.
In a medium bowl, combine the parsley, thyme and rosemary. In a small bowl Grate the oranges and lemon peel and set the oranges and lemon aside. Then add the grated peels to the herb mixture and toss until combined. Rub the herb mixture over the skin of the turkey.
Place the turkey on the middle rack of the oven in a large roasting pan.
Cut the oranges and lemon in half and squeeze their juices over the turkey. Then sprinkle theturkey with the pepper and paprika.
Insert a meat thermometer in the thickest part of the breast. Roast turkey loosely covered with foil during roasting to avoid over browning., at 325F for 2 hours then remove foil and roast for another 1/2 hour until lightly browned or until the thermometer registers 170 degrees to 175 degrees. Baste turkey often with the pan juices. Remove and discard the skin before serving.
Serves 4; Cal 125, Fat 0.8 g, Fiber 0.2 g., Chol 72 mg., Sod 47 mg
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury
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