Rosemary Orange Roasted Turkey Breast Recipe

If you are searching for a show-stopping main course that combines bright, aromatic flavors with tender, juicy meat, this Rosemary Orange Roasted Turkey Breast Recipe is the perfect choice. Imagine juicy turkey breast infused with fragrant rosemary and lively orange zest, creating a harmonious balance of savory and citrusy notes that will quickly become a new favorite at your family table. This recipe is straightforward, yet impressive enough for holidays or special gatherings, guaranteeing a flavorful and memorable meal every time.

Ingredients You’ll Need

These ingredients are refreshingly simple but absolutely essential—they each play a specific role in building layers of flavor, adding moisture, and providing that gorgeous golden color that makes this turkey breast so inviting.

• 5 lb turkey breast (Bone-in/ Skin-on): The star of the show, this cut ensures juicy meat with crispy skin.
• 4 tbsp salted butter, melted: Adds rich moisture and helps the herbs and orange zest cling to the turkey.
• 4 tbsp orange zest (zest from 2 oranges): Bursts of bright citrus flavor that wake up your taste buds.
• 1/2 tbsp sugar: Enhances caramelization for a beautifully browned surface.
• 1 1/2 tbsp sea salt: Perfectly seasons the turkey to bring out its natural flavors.
• 1/2 tbsp fresh chopped rosemary + extra rosemary sprigs: Adds a woodsy, fragrant element that pairs beautifully with turkey.
• 1 tsp fresh thyme leaves + extra thyme sprigs: Lends a subtle herbal undertone to the dish.
• 1 tsp black pepper: Brings a gentle heat and depth.
• 1 orange, cut into wedges: Used for roasting and adding moisture in the pan.
• 1 cup white wine: Adds acidity and helps create that irresistibly moist texture while roasting.
• Optional for Gravy: 2 cups chicken stock: Used to make a savory pan gravy that complements the turkey perfectly.
• Optional for Gravy: 1 tbsp arrowroot powder: Thickens the pan juices into a silky gravy.

How to Make Rosemary Orange Roasted Turkey Breast Recipe

Step 1: Preheat and Prepare the Turkey

Begin by preheating your oven to 375 degrees Fahrenheit—this temperature delivers even cooking and nicely browned skin. Meanwhile, melt your butter as this will be the base for a flavorful rub that coats the bird beautifully.

Step 2: Create and Apply the Turkey Rub

Combine the melted butter with orange zest, sugar, fresh rosemary, thyme leaves, black pepper, and sea salt. This mixture forms the heart of the flavor profile in your Rosemary Orange Roasted Turkey Breast Recipe. Rub it generously all over the turkey breast, making sure to cover both skin and any exposed meat. This not only seasons the bird but infuses it with that fresh citrus and herb aroma that is simply irresistible.

Step 3: Arrange Turkey and Aromatics

Place the turkey breast, skin side up, on a roasting rack set over a pan. Tuck the orange wedges along the bottom of the pan—they’ll release juices as they roast. Scatter rosemary and thyme sprigs on top of the turkey for an extra aromatic punch that gently steams into the meat during cooking.

Step 4: Roast the Turkey

Roast the turkey for about 20 minutes per pound, or until the internal temperature at the thickest part reaches 160 degrees Fahrenheit. For a 5-pound turkey breast, this should take around 1 hour and 40 minutes. Timing varies, so keep a meat thermometer handy for best results.

Step 5: Add White Wine Partway Through Cooking

Approximately 40 minutes before the turkey finishes, pour 1 cup of white wine into the roasting pan. This step creates an almost magical steam that keeps the meat moist and deglazes the pan, releasing layers of flavor that intensify the taste and tenderness of your Rosemary Orange Roasted Turkey Breast Recipe.

Step 6: Rest the Turkey

Once cooked, remove the turkey from the oven and cover loosely with foil. Let it rest for about 15 minutes—this resting period allows the juices to redistribute, bringing the meat to a perfect 165 degrees Fahrenheit and ensuring every slice is juicy and tender.

Step 7: Optional Gravy Preparation

If you’d like to make the optional gravy, carefully place the roasting pan on the stovetop over medium heat. Add 2 cups of chicken stock and whisk the pan drippings vigorously to combine. After a few minutes, stir in 1 tablespoon of arrowroot powder to thicken. Keep whisking gently until the gravy reaches a silky consistency. This gravy is the ultimate finishing touch to your turkey.

How to Serve Rosemary Orange Roasted Turkey Breast Recipe

Garnishes

Fresh rosemary and orange slices make perfect garnishes—not only adding a beautiful contrast of color but also giving off an inviting aroma that enhances your dining experience from the moment the dish hits the table.

Side Dishes

This turkey pairs wonderfully with classic sides like garlic mashed potatoes, roasted root vegetables, or a crisp green salad. The bright citrus flavors also complement sweet potato casseroles or cranberry sauce beautifully, making every bite a delightful medley of textures and tastes.

Creative Ways to Present

For a festive touch, arrange the sliced turkey on a platter surrounded by fresh herbs and orange wedges, or even drizzle some of that luscious pan gravy over the slices just before serving. Consider serving it family-style, allowing everyone to carve at the table and enjoy the warmth and comfort this Rosemary Orange Roasted Turkey Breast Recipe brings.

Make Ahead and Storage

Storing Leftovers

Keep your leftover turkey intact instead of slicing it right away to prevent it from drying out. Store it in an airtight container in the refrigerator for up to 3-4 days, wrapped loosely with foil or plastic wrap to maintain moisture.

Freezing

If you’d like to save some for later, the cooked turkey freezes well. Slice or store the whole breast in freezer-safe bags or containers. It’s best consumed within 2-3 months for optimal freshness and flavor.

Reheating

Reheat leftovers gently in an oven set to 300 degrees Fahrenheit, covered with foil to keep moisture locked in. Adding a splash of broth or water before reheating helps restore juiciness. Alternatively, reheat in a microwave on medium power in short intervals, turning the slices over for even warming.

FAQs

Can I use a boneless turkey breast for this recipe?

Absolutely! While bone-in skin-on turkey breast gives the best flavor and moisture, you can adapt this recipe for boneless breast as well. Just reduce the cooking time slightly and watch the internal temperature closely to avoid overcooking.

What if I don’t have fresh rosemary or thyme?

Fresh herbs impart the most vibrant flavor, but you can substitute with dried herbs. Use about half the amount since dried herbs are more concentrated. If you only have dried, sprinkle them into the butter rub and proceed as usual.

Can I make the turkey rubbing mixture ahead of time?

Yes! The butter and herb rub can be prepared a day in advance and refrigerated. This actually helps the flavors blend and develop, which will only enhance the final taste of your Rosemary Orange Roasted Turkey Breast Recipe.

Is the white wine necessary?

The white wine adds a wonderful depth and moisture, but if you prefer not to use alcohol, you can substitute it with an equal amount of chicken broth or even orange juice for extra citrus punch.

How do I know when the turkey is done without a meat thermometer?

While a thermometer is the most reliable method, you can check by piercing the thickest part of the breast with a skewer and observing the juices: they should run clear, not pink. However, investing in a meat thermometer makes all the difference in cooking perfectly every time.

Final Thoughts

This Rosemary Orange Roasted Turkey Breast Recipe is a dazzling way to bring joy to your family table, whether it’s a holiday feast or a special Sunday dinner. The marriage of bright orange zest with earthy rosemary creates a wonderfully balanced flavor that will have everyone asking for seconds. I can’t wait for you to try it and see just how easy it is to create such an elegant, delicious centerpiece with simple ingredients and straightforward steps.

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