Ingredients for 6 servings
½ cup chicken broth
½ cup freshly squeezed orange juice
½ teaspoon ground black pepper
1 orange, sliced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon minced garlic (3 cloves)
1 whole bone-in turkey breast, 6 ½ to 7 pounds, thawed
2 teaspoons Dijon mustard
2 teaspoons kosher salt
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
Heat oven to 325°F.
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).
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.
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.
Roast Turkey Breast: Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an internal thermometer registers 165°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.
When the turkey is done cover with aluminum foil and allow it to stand at room temperature for 10 minutes.
Pour juices left in the roasting pan into a small jug and skim any fat from the top.
Slice and serve turkey with the pan juices spooned over the top.