This Herb-Crusted Citrus Roasted Turkey Breast is a delightful twist on a classic. Perfect for holiday feasts or a special family dinner, it combines aromatic herbs with bright citrus flavors to create a memorable dish.
The star of this dish is the turkey breast, offering a lean protein that's easy to cook. Olive oil helps to keep the meat moist while adding a subtle richness. The combination of salt and black pepper is essential for seasoning, enhancing the natural flavors. Our aromatic blend of dried herbs — thyme, rosemary, and sage — provides a fragrant, earthy note that pairs beautifully with the citrus. The lemon and orange slices not only add flavor but also keep the turkey juicy and tender. Garlic brings a layer of savory depth, and a sprinkle of fresh parsley adds a pop of color and freshness at the end.
This turkey pairs beautifully with roasted root vegetables like carrots and parsnips. A light side salad with a citrus vinaigrette complements the flavors nicely. For a heartier meal, serve with mashed potatoes or a wild rice pilaf.
First, preheat your oven to 375°F (190°C). This ensures that your turkey will cook evenly. While the oven warms up, pat the turkey breast dry using paper towels. This step is crucial for achieving a crispy exterior. Place the turkey in a roasting pan, making sure it has enough space around it for air to circulate.
Next, drizzle olive oil over the turkey breast, rubbing it in with your hands to coat evenly. This step is messy but important for locking in moisture. Sprinkle the salt, black pepper, and mixed dried herbs over the turkey, making sure every part of the surface is seasoned.
Now, take your lemon and orange slices and layer them under and over the turkey breast. This ensures that the citrus flavors penetrate the meat while cooking. Spread the minced garlic over the top of the turkey — a little goes a long way here, so make sure it’s distributed evenly.
Place the turkey in the preheated oven and roast for about 1 hour. You’ll want to use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for food safety. Once cooked, let the turkey rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy. Garnish with fresh parsley before serving.
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