Orange Roasted Turkey Breast

While grocery shopping a few days ago I saw a turkey breast roast.  I'm not sure I'd actually seen one before although I have heard of them.  I brought one home and went looking for ideas on how to roast it.  I'd never brined anything before so I checked on line for instructions and then put together my own seasonings for the roast.
  t was very good, nice and moist and I'll make it again. You will need to leave the turkey in the brine overnight so plan ahead. Here is what I did -

• 1  3 pound turkey breast roast.  (Look for a turkey breast roast - it is rolled together with an elastic mesh holding it together which remains around the roast while you cook it.)

For the brine

• 1 gallon cold water
• 1 cup coarse or Kosher salt
• 1/2 cup brown sugar
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice
• 
  
• 8 - 10 cups ice

1. Using a large soup pot, bring brine ingredients (except ice) to a boil, stirring until salt and sugar are dissolved.
2. Let brine cool to room temperature.
3. Add turkey roast and ice, weight down the roast if needed to keep it covered in the brine..
4. Cover pot and place in refrigerator for 8 hours or overnight.
5. Just before roasting drain roast, rinse well and blot dry with a paper towel.  Discard brine.

Seasoning for the roast

• 3 cloves garlic, minced
• 1/4 cup chopped fresh herbs - I used rosemary, lemon thyme and a bit of sage
• 1 tablespoon grainy mustard
• 1 teaspoon salt
• 1 teaspoon seasoned pepper (like Montreal steak spice)
• 1/2 cup orange juice
• 2 tablespoon olive oil
• 1/2 cup white wine or apple juice
• 1/4 cup water or chicken broth

1. Preheat oven to 325º F.
2. Place all seasoning ingredients in a bowl, mixing until blended.
3. Place roast in a roasting pan and pour seasoning mixture over it, making sure the herbs and mustard grains coat the top of the roast.
4. Roast uncovered for 30 minutes
5. Baste with liquid from the pan.
6. Continue roasting, basting every 20 minutes or so until meat thermometer reads 150º.  It will take approximately 50 - 80 minutes, depending on the size of your roast. Add more wine or orange juice if needed.
7. Remove from oven and let rest for 15 minutes before slicing.
8. Make a sauce from the pan juices, adding some liquid if needed (water and orange juice or wine).  Thicken with flour and cold water mixed together.  Bring to a boil, stirring constantly, season with salt and pepper to taste and serve alongside the roast.. 

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