Cooking for the holidays can be stressful and take you away from the critical part of spending quality time with your family and friends. This recipe is easy, flavorful, and allows you to stay on track with a healthy diet. 

Turkey is a lean protein that fits into various diets and provides plenty of energy. This recipe is much faster than cooking a whole turkey and much healthier. The turkey breast in this recipe is incredibly moist and juicy. It's simple, delicious and you can share it with your whole family, they will love it! 

Ingredients: 

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed 
• 3 cloves garlic, finely chopped 
• 1 tablespoon fresh rosemary leaves, chopped 
• 1 tablespoon fresh thyme leaves, chopped 
• 1 tablespoon fresh sage leaves, chopped 
• 2 teaspoons kosher salt 
• 1/2 teaspoon freshly ground black pepper 
• 2 tablespoons extra virgin olive oil 
• 2 teaspoons Dijon mustard 
• 1/2 cup freshly squeezed orange juice 
• 2 tablespoons freshly squeezed lemon juice 
• 1/2 cup chicken broth 
• 1 orange, sliced 
  
  

Instructions: 

Make sure the turkey breast has entirely thawed before you start cooking. To do this, we recommend thawing it two days in advance of cooking by putting it on a baking sheet in the refrigerator. Remember to keep the breast covered while it thaws.  

1. Preheat your oven to 325ºF. Place the turkey breast, skin side up, in a baking dish, preferably on a rack.
2. Mix the garlic, rosemary, thyme, sage, salt, pepper, olive oil, and Dijon mustard into a paste. Use your fingers to lift the skin off the breast meat and spread half of the paste directly on the turkey breast. Spread the remaining paste all over the outside of the turkey.
3. Once you have coated the turkey with the mixture, pour the orange juice, lemon juice, and chicken stock into the bottom of the roasting pan. Arrange a few orange slices around the pan. 
4. Roast the turkey for 1½ to 2 hours, until the skin is golden brown. Use a meat thermometer and insert it into the thickest part of the breast. Check that the internal temperature reaches 165ºF. Insert the thermometer into various parts of the turkey breast to verify that it has reached the correct temperature.
5. When the turkey is ready, remove it from the oven, and cover it with aluminum foil. Let it rest at room temperature for 10 minutes. To finish, pour the remaining juices in the roasting pan or into a small pitcher and skim the fat off the top. To serve, slice the turkey and serve with the pan juices on top. 

Enjoy!