2 Navel Oranges (2 tsp zest and sliced into wheels)
4 tbsp fresh thyme, minced
1 tsp salt
Freshly cracked pepper to taste
For the pan gravy:
3 cups chicken broth
1 cup dry white wine (Chardonnay, Sauvignon Blanc etc.)
1 tsp Dijon mustard
¼ tsp Worcestershire sauce
2 bay leaves, fresh or dried
Preheat oven to 325F (162C).
In a large roasting pan, prepare the gravy. Add the broth, wine, Dijon mustard and the Worcestershire sauce.
Whisk to combine. Add bay leaves. Set pan aside.
In a small bowl combine melted butter, 2 tsp orange zest, minced thyme, leaves removed with an herb stripper, salt and pepper. Stir to combine and allow to cool slightly.
Loosen the skin under the turkey breast with a spoon or your fingers, keeping the “pocket intact”. Spoon 2 tbsp of the butter mixture under the skin of each breast. Brush the skin with the extra butter and place on a roasting rack in a roasting pan.
Slice navel oranges into ¼ inch wheels and place under the bottom of each breast on the roasting rack.
This will allow the meat to be infused with the citrus as it roasts.
Roast turkey for 1 hour and 40 minutes, basting with a spoon or silicone brush, until the skin is golden brown and the internal temperature of the meat registers at 163F via a digital meat thermometer. Remove it from the oven to rest and as it rests it will come up to 165F, the perfect temperature for a moist turkey.
Remove breasts from pan with turkey forks to a carving board and pour gravy through a fine mesh sieve or cheesecloth into a pitcher, transfer to a gravy boat.
Slice breasts on the diagonal, place on a platter, garnish with fresh thyme and small mandarin oranges if you wish, and serve with the pan gravy.