Best 9 Citrus Herb Roasted Turkey Breast Recipes

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If you're seeking a delectable and flavorful dish to grace your dinner table, look no further than the Citrus Herb Roasted Turkey Breast. This succulent dish tantalizes taste buds with its perfect blend of juicy turkey, zesty citrus notes, and aromatic herbs. Whether you're hosting a special occasion dinner or simply seeking a delightful meal to elevate your weeknight routine, this recipe is sure to impress. So, prepare to embark on a culinary adventure as we unravel the secrets of creating this tantalizing dish that promises to leave you and your loved ones utterly enthralled.

Check out the recipes below so you can choose the best recipe for yourself!

CITRUS AND HERB ROAST TURKEY BREAST



Citrus and Herb Roast Turkey Breast image

A little different from most roast turkey recipes -- a great recipe for any special occasion. If you don't have reisling wine, any good white wine can be used.

Provided by Lvs2Cook

Categories     Turkey Breasts

Time 2h35m

Yield 10 serving(s)

Number Of Ingredients 11

1 (7 1/2 lb) turkey breast (bone-in)
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon butter, softened
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
2 oranges, thinly sliced
2 lemons, thinly sliced
vegetable oil cooking spray
1 large onion, quartered
3 cups riesling wine

Steps:

  • Sprinkle turkey breast evenly with salt and pepper.
  • Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
  • Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
  • Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.

Nutrition Facts : Calories 627.9, Fat 25.2, SaturatedFat 7.3, Cholesterol 224.2, Sodium 442.8, Carbohydrate 10.2, Fiber 2.2, Sugar 3.1, Protein 75.3

ROASTED CITRUS & HERB TURKEY



Roasted Citrus & Herb Turkey image

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 16 servings (2 cups gravy).

Number Of Ingredients 13

1/4 cup butter, softened
2 tablespoons Italian seasoning
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 large onion, quartered
1 medium orange, quartered
1 medium lemon, quartered
3 fresh rosemary sprigs
3 fresh sage sprigs
3 cups chicken broth, divided
3 to 4 tablespoons all-purpose flour
1/8 teaspoon browning sauce, optional

Steps:

  • Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.

TURKEY WITH HERBES DE PROVENCE AND CITRUS



Turkey with Herbes de Provence and Citrus image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 4h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

Steps:

  • To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
  • Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
  • Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
  • To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

CITRUS & HERB ROASTED TURKEY BREAST



Citrus & Herb Roasted Turkey Breast image

This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It's the star attraction at our table. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 10 servings.

Number Of Ingredients 21

4 cups water
3/4 cup kosher salt
3/4 cup sugar
2 medium lemons, quartered
6 fresh rosemary sprigs
6 fresh thyme sprigs
8 garlic cloves, halved
1 tablespoon coarsely ground pepper
2 cups cold apple juice
2 cups cold orange juice
2 large oven roasting bags
1 bone-in turkey breast (5 to 6 pounds)
HERB BUTTER:
1/3 cup butter, softened
4 teaspoons grated lemon zest
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1-1/2 teaspoons coarsely ground pepper
SEASONED SALT BUTTER:
1/4 cup butter, melted
1-1/2 teaspoons seasoned salt

Steps:

  • In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 411 calories, Fat 23g fat (10g saturated fat), Cholesterol 151mg cholesterol, Sodium 482mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 11

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Steps:

  • Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

ROASTED CITRUS TURKEY BREAST



Roasted Citrus Turkey Breast image

Make and share this Roasted Citrus Turkey Breast recipe from Food.com.

Provided by Dancer

Categories     Poultry

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

1 frozen bone-in turkey breast (4-5 pounds)
1 pinch parsley, finely chopped
1 pinch fresh thyme, finely chopped
1 pinch fresh rosemary, finely chopped
1 pinch fresh ground black pepper
1 pinch paprika
2 oranges
1 lemon

Steps:

  • Thaw the frozen turkey.
  • Rinse and pat dry with paper towels.
  • In a medium bowl, combine the parsley, thyme and rosemary.
  • Grate the oranges and lemon peel and set the oranges and lemon aside.
  • Add the peels to the herb mixture and toss until combined.
  • Rub the herb mixture over the skin of the turkey.
  • Place the turkey on a rack in a large roasting pan.
  • Cut the oranges and lemon in half and squeeze their juices over the turkey.
  • Also sprinkle the turkey with the pepper and paprika.
  • Insert a meat thermometer in the thickest part of the breast.
  • Loosely cover the turkey with foil during roasting to avoid over browning.
  • Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
  • Baste turkey often with the pan juices.
  • Remove and discard the skin before serving.

CITRUS AND HERB TURKEY



Citrus and Herb Turkey image

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
1/2 cup milk
2 tablespoons flour

Steps:

  • Preheat oven to 425 with rack in lower third position.
  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
  • Rub skin with olive oil and season with remaining salt and pepper.
  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
  • Carve turkey and serve with gravy.

ROASTED TURKEY BREAST WITH HERBS



Roasted Turkey Breast With Herbs image

I created this recipe from a few other recipes I enjoyed. It's not as large as making a full turkey but just as enjoyable. Drippings make GREAT gravy!

Provided by Sara Archibald Howard

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 5h15m

Yield 12

Number Of Ingredients 8

1 (8 pound) whole bone-in turkey breast with skin
1 ½ cups chicken stock
6 tablespoons butter, melted
2 teaspoons chicken bouillon granules
1 teaspoon dried sage
1 teaspoon dried savory
1 teaspoon dried rosemary
1 teaspoon dried thyme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Loosen the skin from the meat of the turkey breast.
  • Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
  • Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 0.5 g, Cholesterol 126 mg, Fat 15 g, Fiber 0.1 g, Protein 58.6 g, SaturatedFat 6.3 g, Sodium 1233.8 mg, Sugar 0.1 g

CITRUS-ROASTED HERITAGE TURKEY



Citrus-Roasted Heritage Turkey image

For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked citrus butter before roasting-it kept the bird plenty moist and the skin extra crispy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 4h45m

Yield Serves 10 to 12

Number Of Ingredients 10

1 heritage turkey (14 to 16 pounds); room temperature, neck and giblets separated, patted dry
1 carrot, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
1 medium onion, cut into 8 wedges
26 fresh bay leaves
Kosher salt and freshly ground pepper
4 satsuma mandarins, halved, plus 1 1/2 cups fresh juice (from 4 to 6 more)
1 1/2 sticks unsalted butter, room temperature
1/3 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unbleached all-purpose flour

Steps:

  • Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
  • Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
  • In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
  • Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
  • Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
  • Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
  • Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
  • Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.

Tips:

  • Use a flavorful brine. This will help the turkey breast stay moist and juicy. You can use a simple brine made with water, salt, and sugar, or you can get creative and add herbs, spices, and citrus fruits.
  • Roast the turkey breast at a high temperature for a short period of time. This will help the skin get crispy and the meat stay tender.
  • Use a meat thermometer to ensure that the turkey breast is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
  • Let the turkey breast rest before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Citrus Herb Roasted Turkey Breast is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful citrus-herb rub, this dish is sure to be a hit. So next time you're looking for a special meal, give this recipe a try. You won't be disappointed!

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