Roasted Citrus and Herb Bone In Turkey Breast

Looking for the perfect dish for a smaller Thanksgiving gathering? This simple bone in turkey breast is the answer! Roasted with a zesty citrus and herb butter, it may be small but it packs in a ton of flavor! Great served with balsamic roasted green beans roasted sweet potatoes, and gravy.

Note: There are two methods of preparation for this recipe. Follow the recipe for your preferred cooking method

4-6 Servings
15 mins Prep Time
1 hr 15 mins Total Time

Ingredients

4 lb Bone In Turkey Breast
1 grapefruit, zested and sliced
2 lemons, zested and sliced
2 oranges, zested and sliced
½ cup salted butter, softened
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried sage
½ tbsp salt
½ tbsp pepper
For garnish: fresh citrus slices, rosemary, sage, and thyme sprigs.
Serve with gravy (included)

Step 1

Remove the bone in turkey breast from the packaging and set aside on a cutting board to come to room temperature.
Step 2

Preheat the oven to 375 degrees or preheat your air fryer to 375 degrees for 3 minutes.
Step 3

In a small mixing bowl combine the melted butter, zest of the grapefruit, lemons, and oranges, dried rosemary, thyme, and sage, salt, and pepper. Stir to combine.
Step 4

Pat the turkey breast dry with a paper towel and brush with the citrus herb butter.
Step 5

For oven roasting, line a large baking sheet with tin foil and place a cooling rack on top. For air frying, add your turkey breast to the air fryer basket skin side down.
Step 6

Add the sliced grapefruit, lemon, and oranges to the cooling rack lined baking sheet and add the turkey on top OR Air fry for 20 minutes then flip the turkey breast over so the skin side is up.
Step 7

Roast for 60-65 minutes, or until the internal temperature reaches 165 degrees OR Air fry for approximately 30 minutes more or until the internal temperature reaches 165 degrees
Step 8

Remove from the oven or air fryer and set aside to rest for 15 minutes
Step 9

Slice and serve garnished with fresh citrus slices and fresh rosemary, thyme, and sage sprigs.