Orange Roasted Turkey Breast. 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). Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. Orange Roasted Turkey Breast

You can cook Orange Roasted Turkey Breast using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Orange Roasted Turkey Breast
  1. It’s 2 lb of boneless turkey breast.
  2. It’s 1 cup of orange juice.
  3. You need 1 of orange; zested and sliced.
  4. You need 1 tsp of Valencia orange peel seasoning.
  5. You need 1 tsp of onion powder.
  6. It’s 1 tsp of garlic powder.
  7. You need 1 tsp of paprika.
  8. You need 1/2 tsp of ground white pepper.
  9. It’s 1 pinch of kosher salt.
  10. Prepare 1 of olive oil; as needed.

Starting the turkey off at a higher temperature ensures that the skin is crisp and then lowering the temperature to keep the meat moist results in the perfect main course for your Thanksgiving. Or, roast this turkey breast for the great sandwiches and leftovers you'll have for a few days. The orange glaze can also be used on a split turkey breast or whole chicken. Use your fingers to separate the turkey skin from the meat.

Orange Roasted Turkey Breast instructions

  1. Marinate turkey breast overnight in orange juice..

  2. Pat turkey dry. Toss with enough oil to coat. Season both sides. Place turkey on bed of orange slices and roast at 300° for approximately one hour or until thermometer reaches 165 °.

  3. Let rest 5 minutes before slicing. Garnish with zest..

  4. Variations; Basil, Italian seasoning, bacon fat, oregano, lemon, lime, grapefruit, applewood seasoning, honey,.

Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.