Orange-Rosemary Roasted Turkey Breast

Posted by Olivia on Monday, November 30th, 2009

Orange-Rosemary Roasted Turkey Breast

This simple preparation of turkey breast results in a juicy, flavorful piece of meat that is perfect for dinner or sliced and piled into a thick sandwich for lunch. The sweet orange slices caramelize as they cook with the turkey, imparting a pleasing, complex flavor that makes this dish unforgettable.

Made with these products from The Olive Press:

  • 1 turkey breast with skin, approx 1 lb.
  • 3 tbsp Blood Orange Olive Oil
  • 3 tbsp fresh rosemary plus more for garnish
  • 1 medium orange, sliced into 1/4" thick rounds, with peel
  • salt and pepper to taste

  1. Preheat oven to 375 degrees F.
  2. Pat turkey breast dry with paper towels and place in a baking dish.
  3. Season generously with salt and pepper.
  4. Rub the turkey breast all over with the Blood Orange Olive Oil.
  5. Tuck the rosemary leaves and the orange slices between the skin and the flesh of the turkey.
  6. Cover tightly with foil and roast 35-40 minutes with foil on, checking periodically and basting turkey with the the juices that gather in the pan.
  7. Remove foil and roast another 15-20 minutes, or until skin is golden brown and juices run clear when turkey is cut into.

Serves: 4
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