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    Turkey: Rosemary Citrus Roast Turkey


    Source of Recipe


    honeysucklewhite.com

    List of Ingredients




    4 to 6 pounds Honeysuckle White Turkey Breast (bone-in)
    1 bunch rosemary
    4 to 6 sprigs parsley, fresh
    1 small lemon
    1 small orange
    cornstarch as needed

    Recipe



    Loosen skin on both sides of turkey breast, being careful not to tear. Leave skin connected at breast bone. Stuff rosemary under loosened skin halves. With fork, deeply pierce lemon and orange several times and place in breast cavity. In 11-X 9-X 1-inch roasting pan, place breast bone-side-up on meat rack. Bake at 325°F. until breast meat reaches 170-175°F. on meat thermometer. Allow to stand 10 minutes before carving.

    In a large measuring cup, drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add squeezed juice from cooked lemon to defatted pan juices. For every cup, dissolve 1 tablespoon cornstarch in 1/4 cup cold water. Stir into juices; bring to boil and cook one minute or until thickened. To serve, spoon gravy over sliced turkey.

 

 

 

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