Roasted Rosemary Turkey Breast

TOTAL TIME: 2 hr 35 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 2 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Salt and freshly ground black pepper
  • 1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry
  • 2 stalks celery, cut into 2-inch pieces
  • 2 small carrots, peeled and cut into 2-inch pieces
  • 2 small onions, peeled and quartered
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Directions

Preheat the oven to 325 degrees F.

In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper.

Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper.

Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat, breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Cook's Note: the breast temperature will continue to rise as it rests.

Carve the turkey breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches.

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  • on May 13, 2011

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    This was easy and delicious. I was able to make 3 additional meals out of my 1 7 pound turkey breast: enchiladas, turkey ruebens, and a soup.

    So far, every recipe I've made of Kelsey's has been wonderful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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