Roasted Citrus Turkey Breast Recipes

Steps:

• In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.

Steps:

• Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Steps:

• 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.

Steps:

• Sprinkle turkey breast evenly with salt and pepper.
• Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
• Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
• Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.