Servings: 4-6   |  Prep: 30mins  |  Cook Time: 1.5-2hours

Nutritional information: (average serve)

  • Calories: 511
  • Protein: 70g
  • Carbs: 3g
  • Fat total: 23g  Saturated Fat: 6g


1 whole bone-in turkey breast, 3kg, thawed

3 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh sage leaves

2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons extra-virgin olive oil

2 teaspoons Dijon mustard

1/2 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lemon juice

1/2 cup chicken broth

1 orange, sliced


Step 1

Heat oven to 160 degrees C.

Step 2

Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).

Step 3

Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.

Step 4

Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.

Step 5

Roast the turkey for 1.5 to 2 hours, until the skin is golden brown and an internal thermometer registers 75 degrees C when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminium foil and continue to roast until done.

Step 6

When the turkey is done, remove from the oven, cover with aluminium foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.