Citrus Herb Turkey Breast

Instead of a whole turkey, this year I cooked two turkey breasts. This is a wonderful alternative to a whole bird and was the most flavorful, moist turkey I've ever cooked.

Let's begin with a compound butter:

1/2 cup unsalted butter, softened

1/2 T. salt

2 T. chopped fresh thyme

2 T. chopped fresh sage

1 T. chopped fresh rosemary

1 t. freshly ground black pepper

1 t. tangerine zest

1 t. lime zest

1 t. lemon zest

3 garlic cloves, minced

Process all of the above listed ingredients in a small food processor until blended and smooth.

I used a 7 1/2 pound turkey breast. Rinse and pat dry. Loosen and lift skin from turkey very gently with your fingers. Spread the compound butter underneath the skin and also on the outside of the turkey breast.

Preheat oven to 350 degrees. Place turkey breast into roasting pan and add 1 cup chicken broth to the bottom of the pan. Cover with foil and cook for 1 1/2 hours. 

While turkey breast is cooking, make the glaze:

1/2 cup unsalted butter

1/3 cup orange marmalade

2 T. honey

1/2 T. salt

2 t. lemon zest

1 t. lime zest

1 t. chopped fresh thyme

1 t. chopped fresh sage

In a small saucepan over low heat, mix first three ingredients until all are melted together. Stir in remaining ingredients. Remove from heat.

Remove turkey from oven and brush with glaze. Recover with foil and cook for another 1 1/2 hours. Remove from oven, remove foil and brush with glaze.

Return to oven without foil for another 15 - 20 minutes until turkey is golden brown.

Internal temperature for turkey should be 180 degrees.

Remove from oven, tent with foil and let rest 20 - 30 minutes before slicing.