Roasted Rosemary Orange Turkey Breast
whole bone in turkey breast (6 1/2 to 7 pounds)
plus 2 tablespoons orange juice
1Preheat the oven to 325.
2Rinse then pat dry turkey breast.
3Place turkey breast skin side up in a roasting pan or large baking dish.
4In a small bowl, combine the garlic, mustard, rosemary, salt, pepper, olive oil and 2 tablespoons of the orange juice. Stir until smooth.
5Loosen the skin from the turkey meat then using your fingers or a spoon, mix the garlic mixture underneath the skin and on top.
6Pour the remaining 1/4 cup of orange juice, 1/4 cup of lemon juice, 1/2 cup of wine and the chicken stock into the bottom of the roasting pan.
7Roast turkey breast for 1 hour and 30 minutes to 2 hours or until instant read thermometer reaches 165 when inserted into the thickest part of the breast.
8Once done let turkey rest 10-15 minutes then slice and serve with pan juices spooned over the turkey.