Ronnie's Notes
Although this recipe doesn’t take long to prepare, it takes longer to cook, so it’s a good choice for the weekend, when there’s more time to wait for dinner. It’s also fine for Thanksgiving if you don’t want the fuss and bother of a whole turkey. I like to serve this with the Cranberry-Orange Sauce from the recipe for Challah French Toast (page xx) or Herb-Roasted Carrot and Parsnip “Fries” (page xx), Sautéed Brussels Sprouts with Onions (page xx), or Stir-Fried Fennel (page xx).
Instructions
Preheat the oven to 425°F.
Rinse and dry the turkey breast and place it skin-side up in a roasting pan.
Combine the mustard, olive oil, honey, orange peel, rosemary, and black pepper to taste.
Brush the mixture on the turkey.
Roast for and pour in the orange juice.
Reduce the heat to 350°F.
Continue to roast for about 35– basting occasionally with the pan juices or until the meat is cooked through and a meat thermometer inserted into the thickest part reads 160–170°F.
Let rest for before carving.
Serve with the pan juices separately.
Makes 4 servings.