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Yield: 6 to 10 servings |
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Yield: 6 to 10 servings |
1 (5lb) fresh turkey brest
1 tablespoon plus 1 teaspoon chopped fresh parsley, divided
1 tablespoon plus 1/2 teaspoon chopped fresh rosemary, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
31/2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup vegetable oil
2 cups water
3 pounds red potatoes, quartered
1/2 cup extra-virgin olive oil
1 recipe Citrus Glaze (recipe follows)
Preheat oven to 325 degrees
Wash turkey brest and place on the rack of a roasting pan.
In a small bowl, combine 1 teaspoon parsley, 1/2 teaspoon rosemary, thyme, and oregano.
Add 11/2 teaspoons salt, 1 teaspoon pepper, and vegetable oil. Rub mixture over turkey.
Add water to the bottom of the roasting pan. Cover turkey with a lid or aluminum foil.
Bake for 45 minutes
In a large bowl, combine potatoes, olive oil, and remaining 1 tablespoon parsley, 1 tablespoon
rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Toss or stir well to coat.
After turkey has cooked for 45 minutes, remove roasting pan from oven and remove lid or
foil covering. Carefully discard water in the bottom of the pan.
Place potatoes in the bottom of the roasting pan; place rack with turkey over potatoes.
Brush half of glaze evenly over turkey.
Bake, uncovered for 45 minutes.
Brush remaining glaze over turkey.
Bake for an additional 45 to 60 minutes, or until a meat thermometer inserted in the thickest
part of the brest meat registers 180 degrees, rotating the pan once to promote even browning.
Let rest for 15 minutes before carving.
Serve with roasted red potatoes and top with juices from the bottom of the pan.
Yield: 2 cups
Preparation: 5 minutes
Bake: 5 minutes
1/2 cup brown sugar
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 cup orange juice
1/3 cup lemon juice
2 tablespoons lime juice
3/4 cup honey
In a small saucepan, combine all ingredients over medium heat. Bring to a boil and cook for
5 minutes, stirring occasionally.