Blood Orange-Glazed Turkey Breast

By sallycohen

Ingredients

• 3/4 cup juice and 1/2 tablespoon zest from 3 blood oranges
• 1/2 tablespoons honey
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1 tablespoon Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons butter
• Kosher salt and freshly ground black pepper
• 1 whole, bone-in turkey breast, 4 1/2 to 5 1/2 pounds
• 2 tablespoons olive oil
• 2 pounds Idaho potatoes, peeled and halved (about 3 medium)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from seriouseats.com

Preparation

Step 1

Serious Heat

Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine blood orange juice, zest, honey, garlic, mustard, vinegar, pepper flakes, and butter in a medium saucepan. Season with salt and pepper and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze has reduced by half, about 30 minutes. Transfer half of glaze to a container and set aside for serving.

Meanwhile, place turkey in roasting pan. Season with salt and pepper and drizzle with olive oil. Arrange potatoes around the meat, season with salt and pepper and roast for 1 hour. Remove from oven, and baste turkey with glaze. Continue roasting, basting with additional glaze every 20 minutes until the skin is golden brown and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast, 1 1/2 to 2 hours total. If the skin starts to get too dark, tent loosely with aluminum foil.

Add a comment

Add a rating with your comment: