Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes

[Photograph: Jennifer Olvera]

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes

About This Recipe

Yield:serves 6
Active time:30 minutes
Total time:2 1/2 hours
Special equipment:Roasting pan
This recipe appears in: Sunday Supper: Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes


  • 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)


  1. 1

    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.

  2. 2

    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.

  3. 3

    When the turkey is done, remove from the oven and allow to rest for 15 minutes. Carve from bone, slice, arrange on a platter with potatoes and drizzle with pan juices. Warm reserved glaze and serve alongside.

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