Citrus Herb Roasted Turkey Breast

By Health Coach Melanie Rathbun, FMCHC

This holiday season may look and feel a bit different this year, and there may be less people around the table, but that doesn’t mean we still can’t carry on with our traditions. The turkey is an iconic symbol of many holiday meals, so if you’re looking to simplify things with a smaller crowd, I’ve included a Citrus Herb Roasted Turkey Breast recipe to keep with the holiday flair. Smells of oranges and fresh herbs will waft through your kitchen and fill your loved ones with nourishment. 

Herbs and spices make everything nice which is why I’m always drawn to recipes that call for fresh herbs, such as this one. Herbs are easy to grow in most places and can be easily pulled from the garden. Fresh sage, thyme and rosemary all pair well with roasted poultry. Thyme complements most herbs and has the added benefit of generous amounts of vitamin C. An added benefit to using both rosemary and sage is that they have cognitive enhancing and protective effects in the brain. This is something we could all benefit from, and it’s a simple add to many dishes.

Have fun keeping your traditions alive this year and getting creative in the kitchen!

Prep time 1 hour 5 minutes (serves 4)

Ingredients

• 1 naval orange (cut into quarters + ½ naval orange sliced)
• 1 yellow onion (cut into quarters)
• 2 ¼ turkey breast, skin on (bone in)
• ½ tsp sea salt
• 1 ½ T extra virgin olive oil
• 1 T fresh thyme (fine chopped)
• 1 T fresh sage (finely chopped)
• 1 T rosemary (finely chopped)
• 2/3 cup water

Directions

• Preheat your oven to 425F. Arrange the orange and onion quarters in a large baking dish or a roasting pan.
• Season the turkey breast on all sides with the salt. Place the seasoned turkey breast on top of the orange and onion in the pan. 
• In a small mixing bowl combine the oil with the thyme, sage and rosemary. Spoon the oil mixture evenly over top of the turkey breast. Top with ½ sliced naval orange for added top flavor.
• Add 2/3 cup water to the bottom of the pan and bake the turkey breast for 20 minutes. Reduce the heat to 350F and continue cooking for 30 to 40 minutes or until the turkey is cooked to an internal temperature of 165F.  The skin should be brown and crispy.  Be sure to add more water to the pan if it evaporates too quickly or if the pan juices start to burn.
• Let the turkey rest for at least 10 minutes before slicing. Enjoy!

Notes

• Additional toppings – spoon pan juices over top of the sliced meat upon serving.
• Make it a meal – serve with roasted veggies or mashed cauliflower/sweet potato. 
• Leftovers – refrigerate in an airtight container for up to three days. Use cooked turkey in sandwiches, soups or on top of salads.

*Be sure to tag your food photos with #bwcforhorseslovers. We would love to celebrate with you! Interested in learning more? Find out how to grow sage, rosemary and thyme yourself in this article!

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4749867/