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autumn spiced herby turkey breast
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Autumn Spiced Herby Turkey Breast

Using seasonal spices and fresh herbs, this Autumn Spiced Herby Turkey Breast is crispy, juicy and full of flavor just like a large full turkey.
Prep Time30 minutes
Cook Time2 hours 10 minutes
Resting Time45 minutes
Total Time3 hours 15 minutes
Servings: 6
Calories:

Ingredients

  • 6-7 lbs Bone-in Turkey Breast
  • 4 TBSP Butter - diced into cubes divided
  • ½ Orange - cut into slices
  • 2 cups Stock or Water
  • 1 Celery Stock - chopped
  • 1 Carrot - chopped

Turkey Cavity Aromatic Seasoning

  • ½ Orange - cut into slices or wedges
  • 1 handful Fresh Rosemary, Sage & Thyme
  • 1 Celery - cut into chunks
  • 1 Carrot - cut into chunks
  • 2 Star Anise (Optional)
  • Cheese Cloth

Autumn Spice Rub

  • 1 Zest of one Orange
  • 1 TBSP Kosher Salt
  • ½ tsp All Spice
  • 1 ½ tsp Chopped Fresh Rosemary
  • 1 ½ tsp Chopped Fresh Sage
  • 1 ½ tso Chopped Fresh Thyme

Instructions

  • Preheat your oven to 400F
  • Pat the turkey dry, trim any loose skin if necessary.
  • Prep all of your ingredients. In a bowl, combine your autumn spice rub and set aside.
  • Stuff the cavity of the turkey breast with the Turkey Cavity Aromatic Seasoning ingredients.
  • Place a piece of cheese cloth over the cavity and tuck underneath the sides of the turkey to prevent the Turkey Cavity Aromatic Seasoning ingredients from falling out.
  • Place your turkey breast, breast-side up on your roasting rack. On the bottom of the roasting pan, pour in 2 cups of stock or water add 1 chopped celery and 1 chopped carrot.
  • Carefully pull away the skin of the turkey. Add in 3 TBSP of the butter cubes and slices of ½ an orange underneath the skin - distributed as evenly as possible across both turkey breasts.
  • You can lift the skin up from the bottom to reach that area space.
  • Smear the top of the skin of the entire turkey breasts with the remainder 1 TBSP of butter.
    Top that butter with your Autumn Spice Rub mixture.
  • Roast in the oven at 400F for 10 minutes.
    Drop the temperature to 350F and roast for 2 hours.
    At the 1 hour mark, baste your turkey.
  • Your turkey should have an internal temperature of 165F and the juices should run clear. When you take the temperature do not hit the bone, this will give you an incorrect temperature. It's best to test a couple different areas before resting.
  • Rest for 45 minutes.