Herb-scented Turkey Breast

By Amanda26

Ingredients

• 4 lb (2 kg) boneless turkey breast with skin-on
• Stuffing
• 2 cloves garlic, chopped
• 1 cup raw baby spinach
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 2 tbsp chopped fresh tarragon, or 2 tsp dried
• Salt and freshly ground pepper
• 1/4 cup olive oil
• Garlic Butter
• 1 tbsp chopped garlic
• 1/2 tsp grated lemon rind
• 1/4 cup softened butter
• 1 tbsp chopped parsley
• Sauce
• 2 tbsp balsamic vinegar
• 1/2 cup orange juice
• 2 cups chicken stock

Details

Servings 6

Preparation

Step 1

Stuffing
Preheat oven to 375 F.
Lay turkey skin side down on board. Cut a slit all the way to within an inch of the other side and 1/2 inch at each end.
Combine garlic, spinach, parsley, chives, tarragon, salt and pepper in food processor. Add oil and process until it is pureed. Spread mixture into opening and skewer opening shut.

Garlic Butter
Combine garlic, lemon rind, butter and parsley. With fingertips, release some skin from breast meat to make a pocket. Spread in some garlic butter. Rub remaining butter all over turkey breast.

Turkey
Tie turkey in 2-inch sections to make sure it holds its shape. Place on rack in roasting pan.
Roast for 75-90 minutes, or until thermometer reaches 160 F, or until juices run clear. Baste occasionally. Let rest for 10 minutes.

Sauce
Skim fat from roasting pan; add balsamic vinegar, orange juice and stock. Bring to boil, scraping up any little bits in the pan. Boil for 2-3 minutes or until sauce is slightly thickened and glossy.
Carve turkey into slices and drizzle with sauce.