Rosemary Orange Roasted Turkey Breast Recipe
This Rosemary Orange Roasted Turkey Breast is a flavorful and juicy main course perfect for any festive occasion. The turkey is rubbed with a fragrant blend of melted butter, fresh rosemary, thyme, orange zest, and spices, then roasted to tender perfection with orange wedges and white wine to impart a citrusy, herbaceous aroma. The optional pan gravy, made from the pan drippings, chicken stock, and arrowroot powder, adds a luscious finishing touch to this elegant yet easy-to-make dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Main Ingredients
- 5 lb turkey breast, bone-in, skin-on
- 4 tbsp salted butter, melted
- 4 tbsp orange zest (zest from 2 oranges)
- 1/2 tbsp sugar
- 1 1/2 tbsp sea salt
- 1/2 tbsp fresh chopped rosemary, plus extra rosemary sprigs
- 1 tsp fresh thyme leaves, plus extra thyme sprigs
- 1 tsp black pepper
- 1 orange, cut into wedges (or use the oranges you zested)
- 1 cup white wine
Optional for Gravy
- 2 cups chicken stock
- 1 tbsp arrowroot powder (or cornstarch as substitute)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure even roasting temperature for the turkey breast.
- Prepare Turkey Rub: Melt the salted butter and combine it with sugar, chopped rosemary, fresh thyme leaves, orange zest, black pepper, and sea salt. Mix well to create a fragrant rub. Thoroughly rub this mixture all over the turkey breast, making sure to cover every surface for maximum flavor.
- Arrange Turkey for Roasting: Place the turkey breast, skin side up, on the rack inside a roasting pan. Arrange 4 orange wedges at the bottom of the pan. Place sprigs of rosemary and thyme on top of the turkey for added aroma.
- Roast the Turkey: Roast the turkey in the preheated oven. Plan for approximately 20 minutes of cooking time per pound. For a 5 lb turkey breast, this will take around 1 hour and 40 minutes. Roast until a meat thermometer inserted into the thickest part of the breast reads 160 degrees Fahrenheit to ensure safe doneness.
- Add Wine Midway: About 40 minutes before the turkey finishes roasting, add 1 cup of white wine to the bottom of the pan. This will create steam and deglaze the pan, infusing the turkey with moisture and rich flavor.
- Rest the Turkey: Once cooked, carefully remove the turkey from the oven and loosely cover it with aluminum foil. Let it rest for 15 minutes. During this time, the internal temperature will rise to 165 degrees Fahrenheit, and the juices will redistribute, making the meat tender and juicy.
- Optional – Make Pan Gravy: If making gravy, place the roasting pan with the turkey drippings on the stovetop over medium heat (ensure the pan is stainless steel). Add 2 cups of chicken stock and whisk to combine the drippings and stock. After 3 to 4 minutes, sprinkle in 1 tbsp arrowroot powder (or cornstarch). Lower the heat and whisk continuously until the mixture emulsifies into a smooth, light gravy.
- Serve: Slice the rested turkey breast and serve with the optional pan gravy and your favorite side dishes.
Notes
- For a dairy-free version, substitute the melted butter with olive oil.
- Leftovers keep best if you leave the bird intact and slice as needed to prevent drying out the meat.
- Pan gravy enhances the meal’s flavor — cornstarch can be used as a substitute for arrowroot powder.
- Use a meat thermometer for precise cooking, ensuring food safety and optimal tenderness.
