Citrusy Herb Roasted Turkey Breasts

For Compound Butter:
1. Place softened butter and chopped herbs in a small bowl, and stir until thoroughly combined.
2. Set herb butter aside.

For Turkey:
1. Preheat the oven to 325 degrees F.
2. Put the oven bag in a deep roasting. Add 1 Tablespoon of flour to the bag and shake to distribute.
3. Rinse turkey breast under cool water. Be sure to check for a bag of giblets in the main cavity and neck cavity first. Remove the giblet bag (if present) before rinsing the turkey. (If the turkey comes with a “pop-up” thermometer, remove it and throw it away. They are not very accurate.)
4. Place turkey breast in the oven bag (in the roasting pan). With your hands, gently lift one side of the breast skin, and run your fingers underneath to break the membrane that holds the skin to the breast. (You may need to get it started with a paring knife.) Repeat with the other side. This will create large breast pockets.
5. Rub 1/3 of the compound butter under the skin of each breast pocket. Rub the remaining 1/3 of the compound butter over the top of the breast skin.
6. Quarter the orange and tie the herb stems with butcher’s twine. Put the herbs and 3 of the orange quarters in the larger cavity of the turkey.
7. Put the remaining orange quarter in the smaller neck cavity.
8. If you are using a natural, unadulterated fresh turkey, then sprinkle the top with salt and pepper. If you are using a commercially produced turkey from a grocery store, then the turkey is likely injected with broth/seasoning to retain moisture. If the turkey has been injected, skip the extra salt and pepper over the top.
9. Close the roasting bag, and tie it with the provided nylon tie. Make sure the bag is completely inside the roasting pan. Cut 6, ½ inch slits in the top of the bag.
10. Bake at 325 degrees for 3-3 ½ hours. (As a general rule, roast turkey in the oven for 30 minutes per pound.) Turkey is done when a meat thermometer inserted into the thickest part of the breast reads between 185-190 degrees F.
11. Remove the roasting pan from the oven, and cut open the oven bag with scissors. Remove the turkey from the oven bag, and place it on a cutting board.
12. Allow turkey to rest for 15-20 minutes before carving.

NOTE: For roasting a whole turkey, use 8 Tablespoons of softened butter and 2 Tablespoons freshly chopped herbs for the compound butter. Add a lemon, sliced in half to the main cavity. Follow the remaining recipe as written, but cook whole turkey at 325 degrees for 30 minutes per pound of turkey.