Home Page > > Recipes > Comfort Food > Orange Herb Roasted Turkey Breast Recipe

Orange Herb Roasted Turkey Breast Recipe

by on November 14, 2012 · 19 comments

Orange and Herb Roasted Turkey Breast Recipe

We love roasting turkey breast. It’s much quicker to make than a whole turkey, but will still easily serve six. It’s unbelievably moist and juicy, too.

You can play around with the flavors, but our recipe uses lots of big flavors – mustard, garlic, rosemary, sage and orange. We absolutely love it. It’s simple, beautiful and perfect for sharing with family.

How To Make the Juiciest Turkey Breast Recipe Ever!

We’ve found that bone-in turkey breasts are a little easier to handle than whole turkeys. When we’re cooking for smaller numbers, they’re perfect and will feed 5 to 6 people, allowing for some leftovers.

You will need  a 6 1/2- to 7-pound bone-in turkey breast. Make sure it’s completely thawed.

How to Thaw Turkey Breast

If you cannot find a fresh, unfrozen turkey breast, you will need to thaw it. To do this, buy the frozen turkey breast 2 days in advance then thaw breast side up, unopened on a baking sheet in the fridge. If you are in a rush, you can also thaw the turkey in cold water — this is much quicker. Thaw breast side down, unopened, with enough cold water to cover the turkey completely. Change the water every 30 minutes until it is completely thawed. A 7-pound turkey breast will take about 3 hours to thaw using the water method. For more information, take a look at Butterball’s tips for thawing turkey.

Roasting Turkey Breast

It’s easiest to use a roasting pan with a rack. Since we’re only roasting the breast it can be a little unstable. The rack helps keep turkey breast stay upright.

It is possible to roast turkey breast without a roasting pan and rack. In our photos, you’ll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Orange and Herb Roasted Turkey Breast RecipeRoast the turkey breast in a 325-degree F oven for 1 1/2 to 2 hours. The meat will be moist and juicy and the skin golden brown.

Our Favorite Turkey Rub

We love lots of flavor so we rub the turkey all over with a paste made from olive oil, Dijon mustard, garlic and lots of herbs. Here, we’re using rosemary, thyme and sage. You could do the same or just use one herb. Some orange zest added would be delicious, too.

A simple rub of softened butter, salt and pepper is also wonderful.

We like to rub the paste all over the turkey — even under the skin covering the breast. You want it everywhere. (We find our hands are the best tools for this, if you’d like, use a pastry brush or small spoon instead).

Once the turkey is completely rubbed down, pour orange juice and chicken stock into the pan along with a few slices of orange and slide into the oven.

Hint: Look for the poultry herb packet sold in stores. It has the perfect amount of each herb for this. The packet usually has all three herbs included and is cheaper than buying three separate packets. 

Orange and Herb Roasted Turkey Breast Recipe

We love serving the turkey off the bone. To do this, carefully cut each breast of the bone then slice into thick slices. The orange juice and chicken stock added to the pan for roasting is also wonderful spooned over the turkey slices. Enjoy!

More Turkey Recipes

Perfect Side Dishes

Orange and Herb Roasted Turkey Breast Recipe

4.5 from 4 reviews
Orange and Herb Roasted Turkey Breast Recipe
 
Prep time
Cook time
Total time
 
Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).
Yield: 6 servings
You Will Need
  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup chicken broth
  • 1 orange, sliced
Directions
  1. Heat oven to 325 degrees F.
  2. Prepare Turkey: Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
  3. Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the turkey skin.Roasted Turkey Breast Step 1
  4. Pour the orange juice, lemon juice and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.Roasted Turkey Breast Step 2
  5. Roast Turkey Breast: Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.
  6. To Finish: When the turkey is done cover with aluminum foil and allow it to stand at room temperature for 10 minutes.
  7. Pour juices left in the roasting pan into a small jug and skim any fat from the top.
  8. Slice and serve turkey with the pan juices spooned over the top.
Notes and Tips
If you cannot find a fresh, unfrozen turkey breast, you will need to thaw it. To do this, buy the frozen turkey breast 2 days in advance then thaw breast side up, unopened on a baking sheet in the fridge. If you are in a rush, you can also thaw the turkey in cold water -- this is much quicker. Thaw breast side down, unopened, with enough cold water to cover the turkey completely. Change the water every 30 minutes until it is completely thawed. A 7-pound turkey breast will take about 3 hours to thaw using the water method.


We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.


This recipe was originally inspired by Ina Garten’s Roasted Turkey Breast Recipe.

Print This Recipe Save This Recipe Comment / Review

About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

Still Hungry? Sign up for Our Free Weekly Newsletter

Enter your email address to join our free weekly newsletter to receive hand-picked recipes, giveaways and inspiration in your inbox:

Follow us on Facebook or Google Plus for Daily Inspiration

19 Comments

1 Michelle November 22, 2012 at 2:31 am

We’re excited to try this one out tomorrow for Thanksgiving, since it’s just the 2 of us this year while in a vacation rental. Was curious about cooking it uncovered the entire time though, it doesn’t dry out too much? I’m tempted to cover it with foil – but will try it your method and see how it goes! Love your photos, looks yummy!

Reply

2 inspiredtaste November 22, 2012 at 10:25 am

Uncovered is the way to go – if after 1 1/2 – 2 hours the turkey is still not fully cooked in the middle, you can cover.

By cooking uncovered the skin becomes golden brown and holds in all the turkey juices.

Reply

3 Michelle November 22, 2012 at 11:20 pm

Aww, thank you for writing back so promptly! Happy Thanksgiving to you! We made the recipe, just as printed, with the exception of using unrefined extra virgin coconut oil instead of olive oil, and we roasted it uncovered for 1 hour and 50 minutes, it was a 5 pound, free range, vegetable fed, hormone free whole turkey breast with bone, and it turned out amazing!! So juicy and delicious!!! I also added a little bit of dried sage and thyme to the rub. Wow, it was soooo good! Thanks for the recipe and for making our turkey feast quite tasty and simple at the same time! Will be making again for sure!

Reply

4 Joanne November 23, 2012 at 4:56 pm

Great, so happy you both enjoyed it! Happy Holidays!

Reply

5 jackie November 24, 2013 at 4:36 pm

Can you use this recipe on a full turkey, not just the breast?

Reply

6 Adam November 25, 2013 at 3:29 pm

Yes, the cooking time for a full turkey will be longer.

Reply

7 Sommer @ ASpicyPerspective December 3, 2013 at 11:20 am

This turkey looks so moist and flavorful!

Reply

8 Heath Melrose December 21, 2013 at 1:56 pm

Very nice – my first solo turkey! I couldn’t get all the herbs where I live, so I only used thyme from a packet but kept everything else the same and cooked it uncovered as well. My people loved it, and I would make it again for sure. I will also check out the rest of your site during my school holiday. I already saw some brownies that caught my attention :)

Reply

9 Joanne December 30, 2013 at 12:29 pm

Great! So glad you enjoyed it!

Reply

10 Mandy Mason March 10, 2014 at 8:27 pm

Love this! This got me over my fear of cooking a turkey breast. I’ve made this twice and it came out perfect both times. Thank you!!

Reply

11 Joanne March 17, 2014 at 3:34 pm

Great! No need to be fearful when cooking :)

Reply

12 Karen April 16, 2014 at 9:42 am

Wonderful recipe! it came out just perfect. Moist and deliciously seasoned. Thanks!

Reply

13 Joanne April 16, 2014 at 12:21 pm

So glad you enjoyed it!

Reply

14 sjm May 11, 2014 at 11:34 pm

made this for mother’s day! so surprised it was soo juicy! loved it!

Reply

15 Joanne May 12, 2014 at 5:36 pm

Great! So glad it worked well for you.

Reply

Leave a Comment or Review

Did you make it? How was it?:  

Previous post:

Next post: