Orange Bourbon Roasted Turkey Breast

Sliced roasted turkey breast, garnished with rosemary, thyme, and orange slices, on a white platter.

5 from 1 vote

Orange Bourbon Roasted Turkey Breast

If you are holiday entertaining maven who, like so many of us, faces “oven space shortage,” then preparing and elevating a fully cooked whole turkey breast is a remarkable option over a whole turkey!

Prep Time10

Cook Time1 15

Resting Time20

Total Time1 45

Course: Main Course

Cuisine: American

Servings: servings (2-3 slices each)

Author: Jenny DeRemer

Cost: $1.12 per serving

Equipment

1 large oven bag for meats and poultry up to 8 pounds
digital meat thermometer

Ingredients

5½ to 6 pound turkey breast fully cooked, oven browned, and boneless
2 cups orange juice from 4 to 6 medium-sized oranges
1 medium orange peel and flesh, coarsely chopped
2 tablespoons orange zest from 1 medium orange
¾ cup bourbon divided
½ cup molasses
1 cup water
¾ teaspoon Kosher salt
3 tablespoons all-purpose flour
3 tablespoons unsalted butter cubed

US Customary - Metric

Instructions

Preparing the Brine

Preheat oven to 350°F (175°C). Set up a workstation with a roasting pan or broiler pan and an oven bag. Thoroughly scrub the oranges. Squeeze enough oranges to equal 2 cups of fresh juice and pulp. Zest 2 or more tablespoons from another orange before peeling it. Remove as much of the white pith as you can then rough chop. Set all aside.
In a large bowl, combine the orange juice, ½ cup of bourbon, and ½ cup of molasses. Whisk to combine, then add 1 cup of water and the chopped orange.

Roasting the Turkey Breast

Remove the turkey breast from the packaging and set atop paper towels. Pat dry and sprinkle ¾ teaspoon of salt over the surface. Place the turkey breast inside the oven bag, ensuring it fits comfortably, then place in the roasting pan. Pour the marinade into the bag and seal or tie off the bag according to the bag's instructions. (Optional: I toss a few sprigs of fresh thyme in with the turkey and marinade.)
Roast for approximately 1 hour, or until the thickest part of the breast reaches an internal temperature of 140°F on a meat thermometer.
Remove from the oven and let it stand for 5 minutes. Cut a short slit in the rear of the bag. Using oven mitts, grab the top of the bag, allowing the contents to settle at the bottom. Carefully pour the liquids and drippings into a saucepan using the slit as a spout. Return the bag to the roasting pan. Open it, place the turkey on a cutting board, and tent with foil for 20 minutes.

Make the Orange Bourbon Sauce

While the turkey is resting, place the saucepan with the orange bourbon liquids atop a medium high burner and bring to a boil. Skim off any foam that accumulates. Reduce the heat to medium and simmer until the liquid is reduced to about 3 cups, about 15 to 25 minutes.
Whisk remaining ¼ cup of bourbon with 3 tablespoons of flour until smooth. Add mixture to fully reduced marinade, bringing it back to a boil while constantly whisking, 1 minute. Use an immersion blender to any large pieces of orange segment for a smooth sauce. Whisk in 3 tablespoons unsalted butter. Reserve ¼ cup of the sauce and transfer remainder to a gravy boat. Keep warm.
Baste the turkey with the reserved orange bourbon sauce, being sure to coat the entire surface, then sprinkle with the zest. Slice the turkey and arrange on a serving platter. Garnish with fresh herbs and orange slices and enjoy immediately.

Notes

This recipe is written for use with a fully cooked, oven browned turkey breast. If using an uncooked fresh breast, you must increase roasting time to 1½ hours, or until the thickest part of the breast reaches 165°F on a meat thermometer.
Leave enough space for the oven bag to expand during cooking, ensuring it doesn’t touch the oven’s heating elements, walls, or racks.
Storing Leftovers: Cool turkey completely before placing into airtight container or freezer safe bags. Refrigerate up to 4 days or freeze up to 3 months. Leftover orange bourbon sauce may be refrigerated up to 4 days, or frozen in an airtight container for up to 3 months.

Nutrition