Citrus & Juniper Roast Turkey Breast
By Neeta Mittal
Prep15 mins
Cook1¼-1¾ hrs
Serves6-8
ProteinPoultry
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Pour this with it
2023 Meso Cabernet Franc
100% Cabernet Franc from G2N Vineyard, Willow Creek District. 200 cases. Awarded Decanter Red Wine of the Vintage…$150Pour this with it
2024 The Tempo
Tempo is the Right Bank inspired blend in LXV's lineup. This vintage's cuvée is equal parts fresh, expressive…$85
Neeta's Pairing
Make it the LXV way
Spice blend
Jardin des Herbes Spice Blend
A bright, aromatic French-style herb blend anchored by piney juniper, citrus undertones, and classic garden herbs. Formulated to withstand high heat, it infuses roasted carrots, chicken, and holiday poultry with a caramelized, herbal crust…
Herb butter-rubbed turkey breast roasted with citrus, finished with pan juices. The citrus brightens the green herbs while the juniper works especially well with richer holiday wines.
Ingredients
- 1 turkey breast, 3–4 lb
- 3 tbsp softened butter
- 2 tsp Herbes de Jardin
- 1 orange or lemon, halved
Method
- Heat the oven to 375°F.
- Pat the turkey breast dry.
- Mix the softened butter with 2 tsp Herbes de Jardin.
- Rub the herb butter generously over the turkey breast. If possible, work a little underneath the skin as well.
- Place the turkey in a roasting pan.
- Arrange the halved orange or lemon around it.
- Roast until the thickest part reaches 165°F — generally about 1¼–1¾ hours, depending on size and whether it is bone-in.
- Remove from the oven and loosely tent with foil.
- Rest for 15 minutes before slicing.
- Spoon the pan juices over the sliced turkey before serving.
More like this
https://www.lxvwine.com/recipes/citrus-juniper-roast-turkey-breast/ · LXV Wine, Paso Robles