“An empty stomach is not a good political advisor.” Albert Einstein
Eating well takes a bit of time and thought. Usually, for me, more thought than time. These “Orange, Garlic and Thyme Roasted Turkey Breasts” are easy and quick to prepare and cook. Lots of juicy oranges full of vitamin c, plump garlic cloves, a bit of olive oil, thyme leaves and a pinch of sea salt and freshly ground black pepper…basics that I keep on hand all the time…made this dish all the more easy.
These are organic turkey breasts which are a bit more expensive, but there is definitely enough for leftovers for lunch sandwiches or a pot of soup the next day. Two meals out of one.
I thinly sliced garlic cloves, rubbed the skin with olive oil and added a generous dusting of dried thyme leave to both sides all nestled into a roasting pan with freshly squeezed orange halves left in the pan for more flavor.
Roasted and sliced orange roasted turkey breasts, along with a salad and crusty baguette (from Dozens Bakery if you live in Nashville) and a glass of your favorite wine is a good dinner to ease into fall. This could be good for Thanksgiving Dinner for a small gathering of family and friends. Just double or triple the recipe.
Serve sliced with all the juices and cooked oranges.
Orange, Garlic and Thyme Roasted Turkey Breasts
- 2 organic turkey breasts
- olive oil
- a few small oranges like Little Cuties, or tangerines will work
- 4 garlic cloves, thinly sliced
- a generous tablespoon dried thyme leaves
- sea salt and freshly ground black pepper
- Wash turkey breasts and pat dry. Rub skin all over with olive oil. Place skin side up in a roasting pan.
- Squeeze the juice from about 3 oranges into pan. Cut another 2 or 3 in half and snuggle around turkey breasts to bake along side.
- Generously scatter dried thyme leaves over each breast. Season with salt and freshly ground black pepper.
- Add thinly sliced garlic cloves over top of each breast. Roast for about 1 hour, at 350 degrees, or until a meat thermometer inserted into the breast reads 160-165 degrees.
- Serve in a deep dish or pan sliced with all the juices and cooked oranges.
Note: double or triple this recipe for a larger group…this is a great buffet entree for the Holidays.
Teresa Blackburn teresablackburnfoodstyling.com www.foodonfifth.com