Citrus And Fresh Herb Rubbed Turkey Breast

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When you're only serving a few people at Thanksgiving, the prospect of a 10-pound turkey can seem a little daunting. A lot of people love leftover turkey, but who wants to be eating it for weeks after Thanksgiving? We opted for a mid-sized turkey breast, instead, to minimize both the preparation time and the amount of leftovers. The combination of herbs and butter spread under the skin resulted in moist and flavor-infused breast meat with crispy, golden skin. Citrus And Fresh Herb Rubbed Turkey Breast

Citrus And Fresh Herb Rubbed Turkey Breast

Ingredients ~
1 4-1/2 to 7 lb turkey breast
1/4 cup (1/2 stick) softened unsalted butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon marjoram
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Preparation ~
Preheat oven to 325°F. Combine butter, herbs, zests, mustard, salt and pepper in a food processor and process until well blended.

Drain any excess juices from the turkey breast, rinse in cold water and pat dry with paper towels.

Work your fingers under the skin of the turkey. Rub about 2/3 of the butter mixture under the skin, and rub the remaining butter mixture on the outside of the skin.

Place the turkey breast on a rack in a roasting pan. Roast turkey approximately 1-1/2 to 2-1/2 hours, until thermometer inserted into the thickest part of the breast reads 165°F.

Allow the turkey breast rest for 15 minutes before carving.

Recipe Notes ~
This recipe can easily be used on a whole turkey - just use 1-1/2 times the quantity on the ingredients and follow instructions for roasting a whole bird.