If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!
My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.
For 4 people I chose a half bone-in turkey breast that was about 3 pounds. If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast. The glaze is the key to this recipe and I would double the glaze for a full breast.You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have! No kidding this turkey was soooo moist.
I also used a new "must have" thermometer. You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time. This ensures the perfect cooking temperature is reached. No more guessing! After tasting this turkey I think this thermometer was the best buy ever!
This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.
Citrus Rosemary Glazed Turkey Breast
1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish: rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils
In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs. Bring to a boil and then remove from heat and allow to cool. Once cooled discard the rosemary.
Preheat oven to 425 degrees. Pat turkey breast to dry the outside. Place rack in a roasting pan and spray with non-stick spray. Place turkey breast on rack. Pour wine in the bottom of the roasting pan.
Place in oven and roast for 30 minutes. Reduce oven temperature to 325 degrees and brush breast with glaze. Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more) Brush with glaze every 30 minutes.
Transfer turkey breast to a cutting board and tent with foil. Allow to rest 20 minutes before slicing. Turkey will continue to cook during this time and reach the proper temperature. Remove the breast in one piece from the bone and then slice the breast crosswise into slices. Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.