Sprinkle turkey breast evenly with salt and pepper.
Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes. Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary. Serve with Cranberry Salsa.
So it's the night before Thanksgiving '12 and I'm at my dad's in Seattle, looking up this recipe because I forgot my clipped-from-the-magazine version at home. And what to my wondering eyes does appear but my brilliant Southern Living recipe with no reviews! I've been using this for Thanksgiving going on about 10 years, so I'm really surprised. Okay, time to fix this....
BIRD: The herbs, the citrus, the wine ... all make for a flavorful, moist bird. I don't even have to brine it.
DRIPPINGS. Two words: Spectacular. Gravy.
PRESENTATION. The lemon & orange slices under the browned skin are really pretty.
EPILOGUE: You can use all the extra bits to make the most delicate, flavorful turkey stock ever.
In short, I totally endorse it.
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