Citrus-and-Herb Turkey

  • Yield: 18 servings (serving size: 4 ounce)


  • 1 none (7 1/2-pound) bone-in turkey breast
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon butter or margarine, softened
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh sage
  • 2 none oranges, thinly sliced
  • 2 none lemons, thinly sliced
  • none Vegetable cooking spray
  • 1 none large onion, quartered
  • 3 cups Riesling
  • none Cranberry Salsa


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.

Nutritional Information

Amount per serving
  • Calories: 237none
  • Calories from fat: 38%
  • Fat: 10g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.3g
  • Protein: 36g
  • Carbohydrate: 6.7g
  • Fiber: 0.9g
  • Cholesterol: 94mg
  • Iron: 1.9mg
  • Sodium: 217mg
  • Calcium: 45mg

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Citrus-and-Herb Turkey Recipe