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Prep 20min
Total2hr30min
Ingredients6
Servings8
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Ingredients
1
bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1
large lemon
1
tangelo, tangerine or navel orange
1
tablespoon olive oil
1
tablespoon kosher (coarse) salt
1/2
teaspoon coarse ground black pepper
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Steps
1
Move oven rack to second to lowest position. Heat oven to 350°F. Using fingers, gently loosen skin covering turkey breast, creating a pocket over each breast.
2
Grate half of the lemon and tangelo to get 1 teaspoon grated peel from each. Slice the remaining halves into very thin slices; set aside. In small bowl, combine grated lemon and tangelo peel, oil, salt and pepper. Slide lemon and tangelo slices between turkey skin and meat, covering entire breast; reserve any remaining slices for garnish.
3
Place turkey, breast side up, on rack in shallow roasting pan. Rub oil mixture over turkey breast. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
4
Roast uncovered 1 hour 30 minutes to 2 hours or until thermometer reads 165°F. Remove turkey from oven; cover loosely with foil. Let stand 10 minutes before carving. Garnish with additional fruit slices and fresh herb sprigs.
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Rub can be made the day before and kept in a covered bowl. Fruit can be sliced, wrapped tightly in plastic wrap and stored in the refrigerator.
Leftover turkey can be used to top a Caesar salad or to make a turkey salad sandwich. It also would be great tossed with pasta and a little Alfredo sauce.
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