- 2 turkey breasts
- 2 tablespoons herbs de province
- 2 teaspoons paprika powder
- 3 teaspoons dried rosemary
- 3 teaspoons dried thyme
- 3/4 cup honey
- 1 teaspoon orange zest
- 1/4 cup squeezed fresh orange juice
- 1 1/2 tablespoon apple cider vinegar
- 2 teaspoons mustard
- Salt and pepper
- Olive oil
Kitchen equipment needed
- Chef’s knife + cutting board
- Oven + baking tray
- Parchment paper
- Digital thermometer (oven-proof!)
- Small saucepan
Preparation — 10 minutes
PRE-HEAT your oven to a temperature of 375 degrees fahrenheit or 190 degrees celsius.
LINE the baking tray with parchment paper, then drizzle it with some olive oil. SEASON both turkey breasts with some freshly ground salt and pepper. PLACE the turkey breasts into the pre-lined baking tray and sprinkle over the herbs and paprika powder over the breasts. INSERT a digital thermometer into the thickest part of the turkey.
Making orange-honey sauce — 10 minutes
ADD 3/4 cup honey, 1 teaspoon orange zest, 1/4 cup fresh squeezed orange juice, 1 1/2 tablespoon apple cider vinegar, 1 teaspoon mustard and some salt and pepper to a small saucepan. BRING to a boil and whisk to combine the ingredients. TURN down the heat after 5 minutes and let simmer for another 5 minutes. POUR the orange-honey glaze into a bowl and let it cool off to room temperature.
Baking the turkey breasts — 40 minutes
ROAST the turkey breasts for 40 minutes, check the internal temperature every now and then. The ideal internal temperature of the turkey should be at least 165 degrees fahrenheit or 70 degrees celsius. Remove the turkey from the oven when this temperature has been reached. POUR over the orange-honey sauce, serve with pasta, mashed potatoes and fresh veggies. We ate these turkey breasts with spaghetti and mixed green beans.