• 1 whole turkey breast (6 to 7 pounds), thawed if frozen
• 4 Earl Grey tea bags (divided)
• ½ cup Dierbergs butter, softened
• 1 teaspoon freshly grated orange peel
• 1 teaspoon dried tarragon, crushed
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon honey
• 1 can (14.5 ounces) reduced-sodium chicken broth
• ¼ cup Dierbergs flour
• 1 orange
• 1 tablespoon Dierbergs olive oil
• Coarse salt and freshly ground black pepper

FOR TURKEY: Remove back and rib bones from turkey using kitchen shears or sharp knife to cut through small rib bones. (This allows breast to sit securely during roasting. Reserve bones for turkey stock, if desired.) Pat turkey with paper towels to dry skin.

 

Remove tea leaves from 2 of the tea bags. In small bowl, combine tea leaves, butter, orange peel, tarragon, salt, and pepper. Mash with fork until blended, set aside.

 

In 1-cup glass measure, brew remaining 2 tea bags in ½ cup very hot (not boiling) water 15 minutes; remove and discard tea bags. Whisk in honey and 1 tablespoon of the butter mixture. (If butter does not melt, microwave high 15 to 20 seconds.) Set aside.

 

Use fingers to gently separate skin from breast meat. Place dollops of the remaining butter mixture under skin, smoothing skin to distribute butter evenly.

 

Place turkey in shallow roasting pan that has been coated with no-stick cooking spray. Roast in 325°F. oven, basting every 30 minutes with tea mixture, until internal temperature is 165° to 170°F., about 1½ to 2 hours.

 

Place turkey on cutting board; reserve pan with drippings. Let stand uncovered 10 minutes before slicing.

 

Skim fat from drippings in pan. Place pan with drippings over medium-high heat. In 2-cup glass measure, whisk broth and flour until smooth. Whisking constantly, add broth mixture to drippings in pan; cook whisking often until thickened.

 

FOR ORANGES: Slice orange ⅛ inch thick; remove and discard any seeds. Place slices on foil-lined jellyroll pan that has been lightly coated with no-stick cooking spray. Drizzle olive oil over top and season with salt and pepper; toss until well mixed. Arrange slices in single layer.

 

Roast in 425°F. oven turning occasionally until slices begin to brown, about 10 to 15 minutes. Cool completely.

 

Serve sauce with sliced turkey. Garnish with Roasted Oranges.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 415
Cholesterol: 178 mg
Fat: 16 g
Sodium: 507 mg
Carbohydrates: 6 g
Protein: 64 g
Fiber:
Saturated Fat: N/A