Herb Butter Roasted Bone-In Turkey Breasts
Makes Approx. 10 Servings
Ingredients
- 2 to 3, Fresh Whole Raw Turkey Breasts, bone-in and thawed
- 2 Gala Apples, quartered
- 1 medium Onion, quartered
Marinade for Injection
- 3 Tablespoons Extra Virgin Olive Oil
- 4 Cloves Garlic, whole and slightly cracked
- ½ Cup Orange Juice
- 1 Tablespoon Granulated Sugar
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Herb Butter Rub
- 1 Stick Butter, room temperature
- 2 Cloves Garlic, minced
- 1 Tablespoon Fresh Rosemary, chopped
- 1 Tablespoon Fresh Thyme, chopped
- 1 Tablespoon Fresh Italian Parsley, chopped
- ½ Teaspoon Kosher Salt
- 2 Tablespoons of Grand Diamond All Purpose Seasoning
Directions
Preheat the oven to 350 degrees.
Place the quartered onions and apples in the bottom of a large roasting pan. Set aside. Place the turkey breasts on a clean cutting board.
In a medium sauce pan combine the olive oil and cracked garlic then place over medium heat. Allow the garlic to infuse the oil for approximately 5 to 8 minutes. Stir garlic to keep from burning. Once the garlic is golden brown remove it from the oil and throw it away.
Carefully stir in the orange juice, sugar, salt, and pepper and continue to cook for another 10 minutes. Strain the marinade through a small strainer into a small bowl. (Note: The orange pulp will clog the injector.) Draw the marinade through the injector and inject the turkey breast in as many areas as possible. If some of the marinade leaks out, it is okay.
Next, in a medium bowl combine the room temperature butter, garlic, rosemary, thyme, parsley, salt and Grand Diamond All Purpose Seasoning and mix well with a fork or in a food processor. Using clean hands, rub the turkey breasts with the butter rub. (Note: If the butter won’t stick to the breasts well due to the breasts being slightly wet from the marinade, microwave the butter for a few seconds and massage it under and on top of the skin of the breasts.)
Cook the breasts uncovered on the top rack of the oven for approximately 1 hour and 30 minutes or until the internal temperature reads 165 degrees. Allow the breasts to rest for about 15 minutes before cutting and serving.