Blood Orange-Glazed Turkey Breast With Oven-Roasted Potatoes Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
[Photograph: Jennifer Olvera]
Winter is a dreary time of year. Its saving grace? Seasonal citrus, which enlivens rich, rib-sticking fare.
Here, a blood orange reduction does double duty as a glaze and finishing sauce. Feel free to combine the remaining sauce with pan juices and reduce a little more. Or, do as I've done and simply serve it alongside.
A word to the wise: do not overcook the turkey—the last thing you want is a dried-out bird.
Use the leftovers in sandwiches or as filler in turkey-sweet potato potpie.
- Yield:serves 6
- Active time: 30 minutes
- Total time:2 1/2 hours
Ingredients
- 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)
Directions
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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.
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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.
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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.