Citrusy Herb Roasted Turkey Breasts

• FOR THE COMPOUND BUTTER:
• 4 Tablespoons Unsalted Butter, Softened (8 Tbs. For Whole)
• 1 Tablespoon Finely Chopped Herbs: A Blend Of Rosemary, Thyme, And Sage Is Nice. (2 Tbs. For Whole Bird)
• _____
• FOR THE TURKEY:
• 1 Tablespoon All-purpose Flour
• 7 pounds Whole, Bone In Turkey Breasts (OR 12-14 Pound Whole Turkey)
• 1 whole Navel Orange, Washed And Quartered( OR 1 Orange And 1 Lemon)
• 2 sprigs Each: Rosemary, Thyme, And Sage (4 Sprigs Of Each For Whole Bird)
• 1 pinch Kosher Salt (2 Pinches For Whole)
• 1 pinch Black Pepper (2 Pinches For Whole)
• Large Plastic Oven Bag (Reynolds Brand Work Well)
• Butcher's Twine

1. For Compound Butter:
2. 1.tlace softened butter and chopped herbs in a small bowl, and stir until thoroughly combined.
3. 2.tet herb butter aside.
4. For Turkey:
5. 1.treheat the oven to 325 degrees F.
6. 2.tut the oven bag in a deep roasting. Add 1 Tablespoon of flour to the bag and shake to distribute.
7. 3.tinse turkey breast under cool water. Be sure to check for a bag of giblets in the main cavity and neck cavity first. Remove the giblet bag (if present) before rinsing the turkey. (If the turkey comes with a "pop-up" thermometer, remove it and throw it away. They are not very accurate.)
8. 4.tlace turkey breast in the oven bag (in the roasting pan). With your hands, gently lift one side of the breast skin, and run your fingers underneath to break the membrane that holds the skin to the breast. (You may need to get it started with a paring knife.) Repeat with the other side. This will create large breast pockets.
9. 5.tub 1/3 of the compound butter under the skin of each breast pocket. Rub the remaining 1/3 of the compound butter over the top of the breast skin.
10. 6.tuarter the orange and tie the herb stems with butcher's twine. Put the herbs and 3 of the orange quarters in the larger cavity of the turkey.
11. 7.tut the remaining orange quarter in the smaller neck cavity.
12. 8.tf you are using a natural, unadulterated fresh turkey, then sprinkle the top with salt and pepper. If you are using a commercially produced turkey from a grocery store, then the turkey is likely injected with broth/seasoning to retain moisture. If the turkey has been injected, skip the extra salt and pepper over the top.
13. 9.tlose the roasting bag, and tie it with the provided nylon tie. Make sure the bag is completely inside the roasting pan. Cut 6, 1/2 inch slits in the top of the bag.
14. 10.take at 325 degrees for 3-3 1/2 hours. (As a general rule, roast turkey in the oven for 30 minutes per pound.) Turkey is done when a meat thermometer inserted into the thickest part of the breast reads between 185-190 degrees F.
15. 11.temove the roasting pan from the oven, and cut open the oven bag with scissors. Remove the turkey from the oven bag, and place it on a cutting board.
16. 12.tllow turkey to rest for 15-20 minutes before carving.
17. NOTE: For roasting a whole turkey, use 8 Tablespoons of softened butter and 2 Tablespoons freshly chopped herbs for the compound butter. Add a lemon, sliced in half to the main cavity. Follow the remaining recipe as written, but cook whole turkey at 325 degrees for 30 minutes per pound of turkey.

butter, unsalted butter, herbs, turkey, allpurpose, turkey, lemon, rosemary, kosher salt, black pepper, butchers twine

Taken from tastykitchen.com/recipes/holidays/citrusy-herb-roasted-turkey-breasts/ (may not work)