0
2 oranges
1/4 cup butter, at room temperature
3 tbsp chopped fresh rosemary or thyme
1 pinch of salt and pepper
2 skin-on, bone-in turkey breasts, each about 1.25 kg
Preheat oven to 350F (180C). Finely grate about 2 tbsp (30 mL) peel from oranges. Place in a small bowl with butter, thyme, salt and pepper. Stir to evenly mix.
Using your fingers, gently lift skin from each breast, creating pockets. Tuck as much butter mixture between skin and meat on each breast as you can. Push to centre of breast. Then using your palm, gently press down on turkey skin until mixture is evenly distributed under skin. Rub any remaining butter mixture over top of turkey and skin.
Place breasts in a shallow-sided roasting pan. Roast in centre of oven until an instant-read thermometer inserted in thickest part of breast reaches 170F (75C), about 1 1/2 hours. Let stand about 10 min, then slice. Great with our Sun-Dried-Tomato Gravy or cranberry relish.
Calories 421, Protein 56g, Carbohydrates 0.6g, Fat 20.2g, Fibre 0.3g, Sodium 164mg.
A whole turkey can be overwhelming for a small celebration. Skip the fuss of stuffing and trussing, and roast two breasts instead.