Submitted by Kelley
1 frozen
bone-in turkey breast (4-5 pounds)
Pinch of
parsley, finely chopped
Pinch of
fresh thyme,
finely chopped
Pinch of
fresh rosemary, finely chopped
Pinch of
freshly ground black pepper
Pinch of
paprika
2 oranges
1 lemon
1. Thaw the
frozen turkey. Rinse and pat dry with paper towels.
2. In a
medium bowl, combine the
parsley, thyme and rosemary.
3. Grate
the oranges and lemon peel and set the oranges and lemon aside.
4. Add the
peels to the herb mixture and toss until combined. Rub the herb
mixture
over the skin of the turkey.
5. Place
the turkey on a rack in a large roasting pan.
6. Cut the
oranges and lemon in half and squeeze their juices over the turkey.
Also
sprinkle the turkey with the pepper and paprika.
7. Insert a
meat thermometer in the
thickest part of the breast. Roast turkey
uncovered,
at 325 degrees F for 2 1/2 hours or until the thermometer
registers
170 degrees
to 175 degrees.
8. Baste
turkey often with the pan juices.
9. Remove
and discard the skin before serving.
Serves 4;
Cal 125, Fat 0.8 g, Fiber 0.2 g., Chol 72 mg., Sod 47 mg
Note:
Loosely cover the turkey with foil during roasting to avoid over browning.