Prep 20 mins
Cook 2 hrs 40 mins
This will be our thanksgiving trukey this year. I made this for easter dinner and it was a hit.
- 1 frozen bone-in turkey breast (4-5 pounds)
- 1 pinch parsley, finely chopped
- 1 pinch fresh thyme, finely chopped
- 1 pinch fresh rosemary, finely chopped
- 1 pinch fresh ground black pepper
- 1 pinch paprika
- 2 oranges
- 1 lemon
- Thaw the frozen turkey.
- Rinse and pat dry with paper towels.
- In a medium bowl, combine the parsley, thyme and rosemary.
- Grate the oranges and lemon peel and set the oranges and lemon aside.
- Add the peels to the herb mixture and toss until combined.
- Rub the herb mixture over the skin of the turkey.
- Place the turkey on a rack in a large roasting pan.
- Cut the oranges and lemon in half and squeeze their juices over the turkey.
- Also sprinkle the turkey with the pepper and paprika.
- Insert a meat thermometer in the thickest part of the breast.
- Loosely cover the turkey with foil during roasting to avoid over browning.
- Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
- Baste turkey often with the pan juices.
- Remove and discard the skin before serving.
I made this for a dinner party and it was pretty good. It looked wonderful when it came out of the oven but next time I would use less orange juice and more lemon as that's just more to my liking. I also added some onions in the bottom of the roasting pan and then thickened the drippings with a bit of cornstarch and served it as a kind of au jus along side the turkey. I will try again but use less orange juice.
Great combo of spices and the turkey was lovely and moist when done. I had a fresh turkey breast instead of a frozen one so it cooked a bit quicker. We really enjoyed this, thanks for posting.