Citrus-Glazed Turkey Breast with Roasted Red Potatoes
Recipe from Taste of the South

Citrus-Glazed Turkey Breast with Roasted Red Potatoes

by 2  people

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Servings: 6 to 10
Prep Time: 30 mins
Total Time: 3 hrs
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  • 1  5  pound 
    fresh turkey breast
  • 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
  • 3 1/2  teaspoons 
    salt, divided
  • 2   teaspoons 
    ground black pepper, divided
  • 1/2  cup 
    vegetable oil
  • 2   cups 
  • 3   pounds 
    red potatoes, quartered
  • 1/2  cup 
    extra-virgin olive oil
  • 1   
    recipe Citrus Glaze (Recipe follows.)
Citrus Glaze
  • 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 

Preheat oven to 325 degrees F.
Wash turkey breast 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 1-1/2 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 breast meat registers 180 degrees F, rotating 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.
Citrus Glaze
In a small saucepan, combine all ingredients over medium heat. Bring to a boil and cook for 5 minutes, stirring occasionally.

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