This cold, snowy weather has me craving comfort food. I picked up a hotel style turkey breast a little while back and earmarked this recipe to try. I never have wine on hand, but a google search said that rice wine vinegar could be substituted (1/2 the amount, the remainder water or broth). The recipe calls for using an orange for garnish, but instead I cut it into wedges and put it inside the cavity with some additional rosemary. So simple and so delicious.
* Exported from MasterCook *
Rosemary Orange Roasted Turkey Breast
Amount Measure Ingredient -- Preparation Method
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1 bone-in whole turkey breast (8lb) -- thawed if frozen
3 cloves garlic -- finely chopped, used jarred minced
2 teaspoons dried rosemary
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
2 oranges- 1 juiced and 1 cut into wedges
2 tablespoons olive oil
1/2 cup dry white wine (used 1/4 cup rice wine vinegar and 1/4 chicken broth)
1/4 cup lemon juice
1/4 cup chicken broth
Preheat oven to 325°. Set the turkey in the roasting pan.
Combine garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and oil. Rub mixture under the skin and then over the skin. Combine rice wine vinegar, chicken broth, lemon and orange juice into roasting pan. Add rosemary and orange wedges to cavity and pan.
Cook turkey approximately 2 1/2 hours or until a probe thermometer reads 160º. Remove, tent with foil, and let rest for 15 mins before carving.