Lunch: Citrus & Herb Roasted Turkey Breast Recipe

This recipe includes superfoods such as:

Lemon

Health benefits of Citrus & Herb Roasted Turkey Breast Recipe

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 cups water
3/4 cup kosher salt
3/4 cup sugar
2 medium lemons, quartered
6 fresh rosemary sprigs
6 fresh thyme sprigs
8 garlic cloves, halved
1 tablespoon coarsely ground pepper
2 cups cold apple juice
2 cups cold orange juice
2 large oven roasting bags
1 bone-in turkey breast (5 to 6 pounds)

Instructions

In a 6-qt. stockpot, combine the first eight ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature.
Place one oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally.
In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours.
Preheat oven to 425 °. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes.
Reduce oven setting to 325 °. Roast 1-3/4 to 2-1/4 hours longer or until a thermometer reads 170 °. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.