1 bone-in turkey breast (2kg) 4 to 5 pounds, skin-on
4 garlic cloves, minced
1 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
1/4 tsp. salt
1/2 tsp. pepper (to tast)
2 tbsp. extra-virgin olive oil
1 cup chicken stock
2 Stem and Leaf Clementine
2 Meyer Lemons
2 Blood Oranges
Preheat the oven to 450 degrees F.
Quarter 1 Clementine, lemon and orange and place quartered oranges into the bottom of a large roasting pan in a single layer.
Juice the remaining Clementine, orange, and half of the lemon. Set aside.
Stir garlic, rosemary, thyme, salt, pepper, and olive oil together. Lift the skin away from the turkey breast meat and spread the herb mixture directly on the meat and on the outside of the turkey.
Pour the citrus juice and chicken broth into the bottom of the roasting pan.
Place the turkey on top of the citrus pieces.
Place the pan in the oven and immediately lower the heat to 350 degrees F.
Roast the turkey on the middle rack of the oven for 1 1/2 to 2 hours, until the internal temperature at the thickest part reads 165 degrees. If the turkey starts to brown more than you’d like, cover the turkey loosely with aluminium foil and continue to roast until done.
Remove from oven and cover it loosely with foil. Rest the turkey for 10-15 minutes before serving.
Carve the breast by beginning at the breastbone and running the knife as close to the ribs as possible until the breast is carved from the bone. Some meat will be left on the bone (think leftovers!). Once carved from the bone, slice the breast crosswise into slices.
Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Serve turkey with the pan juices.
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