RECIPE FROM "SANDY'S
TURKEY BREAST WITH CITRUS GLAZE
6-8 pound whole turkey breast, bone in, rinsed
2-3 tablespoons chopped fresh herbs of choice, such as sage, marjoram, or thyme
1 tablespoon olive oil or canola oil
Salt and pepper to taste
1-2 cups canned chicken broth, as needed
1/4 cup dry white wine
1/4 cup packed brown sugar
2 tablespoons lime juice
2 tablespoons lemon juice
Preheat oven to 425 degrees.
Gently slip your fingers under the skin of the breast, starting at the meatier end, and gently loosen the skin without totally removing it.
Sprinkle the herbs under the skin. Replace the skin.
Brush the skin all over with the oil and sprinkle with salt and pepper.
In a small bowl, mix together all of the glaze ingredients; set aside.
Place the breast pointed side down, on a V-shaped rack set in a roasting pan. Add the water or broth to the pan to keep the drippings from burning.
Place the turkey in the oven and roast about 30 minutes or until the skin just starts to turn golden.
Reduce the oven temperature to 325 degrees and continue roasting 1-1/2 to 1-3/4 hours longer, depending on the size of the breast, basting with the citrum glaze during the last 1/2 hour. The breast is done when the internal temperature reaches 170 degrees.
Remove the turkey from the oven, cover it loosely with foil and let it rest at least 15 minutes before carving.
Makes 8 servings.