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Categories:
unsalted butter rosemary garlic fresh sage mustard fresh orange zest salt turkey breast stalks celery carrots onions
Viewed: 49 - Published at: 5 years agoIngredients
- 1/4 cup unsalted butter, softened
- 2 tablespoons chopped fresh rosemary leaves
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 2 1/2 teaspoons dry mustard
- 1 teaspoon fresh orange zest
- Salt and freshly ground black pepper
- 1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry
- 2 stalks celery, cut into 2-inch pieces
- 2 small carrots, peeled and cut into 2-inch pieces
- 2 small onions, peeled and quartered
Method
- Preheat the oven to 325 degrees F.
- In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper.
- Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast.
- Rub the rest of the seasoned butter on the skin.
- Season the turkey breast generously with salt, and pepper.
- Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey.
- Set the meat breast-side up in the pan.
- Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes.
- Cook's Note: The turkey breast temperature will continue to rise as it rests.
- Carve the breast and serve with the pan juices.
- Reserve the leftovers for oven-roasted turkey sandwiches.
