Description
This juicy and flavorful Citrus Herb Roasted Turkey Breast is absolutely delicious and the perfect roast turkey option for a smaller crowd!
Ingredients
Scale
- 2 large carrots, halved lengthwise and cut into thirds
- 2 stalks celery, cut into large thirds
- 1 – 5-6 pound turkey breast, giblets removed and patted dry
- 1/2 cup unsalted butter, melted
- 6 cloves garlic, finely minced
- 1 teaspoon fresh thyme
- zest of one lemon
- zest of one orange
- 1/4 cup olive oil
- salt
- freshly cracked black pepper
For the Cavity
- 1 head garlic, top sliced off
- 1/2 yellow onion, cut into 2 large pieces
- 1 lemon, cut in half
- 1 orange, cut in quarters
- 4–6 sprigs fresh thyme
Instructions
- Preheat oven to 425 degrees.
- To a small mixing bowl add the melted butter, minced garlic, lemon zest, orange zest, 1 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
- Place the celery and carrots in a large cast iron skillet or dutch oven. Use a paper towel to pat the turkey breast dry and then place on top of the veggies.
- Rub the melted butter mixture under the skin of the turkey as well as inside the cavity of the turkey breast, being sure to use all of the butter.
- Stuff the turkey cavity with the head of garlic, pieces of yellow onion, lemon, orange, and fresh thyme.
- Drizzle the olive oil over the skin of the turkey and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the turkey breast with salt and fresh cracked black pepper.
- Place the turkey in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, or until the internal temperature, at the thickest part, reaches 160 degrees, rotating the pan halfway through.
- Remove the turkey from the oven and let rest for at least 30 minutes.
- Carve the turkey and serve with the pan drippings or reserve the pan drippings to make homemade turkey gravy.