3 tbsp chopped mixed fresh herbs - oregano, thyme, rosemary, sage - option to use dried herbs
4 oranges or other citrus available
1 tsp ground pepper
1 tsp salt
2 sweet onions cut into 1⁄2 inch thick round slices
3 celery stalks cut into 3 inch pieces
FOR THE PAN GRAVY
2 cups low sodium chicken or turkey stock
1⁄4 cup white wine
1 tbsp butter
1 tbsp cornstarch
Salt and pepper to taste
Directions
Preheat oven to 350 degrees Fahrenheit. Zest and juice one of the oranges. Set juice aside. Place the zest in a small bowl with the chopped fresh herbs and butter, mix well until blended. Set aside.
Place the sliced onions, celery stalks and slices of 1 orange in the bottom of a medium roasting pan or Dutch oven. Unwrap the turkey breast and pat dry. Spread the herbed butter all over the breast, top and bottom.
Place roast over vegetables and fruit in roasting pan. Pour the orange juice over roast. Sprinkle salt and pepper over breast. Place in oven on middle rack uncovered for 90 minutes or until the internal temperature at the thickest part reaches 165 degrees Fahrenheit. Remove from the oven, move to a cutting board or plate and cover for 10 minutes with foil.
While your roast is resting, make your pan gravy. Remove the fruit and vegetables from your roasting pan. Add broth and bring to a boil. Scrape down the sides and bottom of the pan as you cook it, about 5 minutes. Add white wine and butter, and bring back to a boil on stovetop. Simmer for another 5 minutes. In a small bowl off to the side add a small amount of the gravy to the cornstarch. Stir until dissolved. Add it back in to the pan. Cook until it returns to a boil and thickens slightly.
Ingredients
FOR THE ROAST
1 Butterball® Breast Roast
1 stick (1⁄2 cup) of butter, softened
3 tbsp chopped mixed fresh herbs - oregano, thyme, rosemary, sage - option to use dried herbs
4 oranges or other citrus available
1 tsp ground pepper
1 tsp salt
2 sweet onions cut into 1⁄2 inch thick round slices
