Citrus is such a nice way to marinate poultry.

Ingredients

1 Turkey breast, thawed if frozen
3 Cloves garlic, finely chopped
2 Tablespoons chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
6 Tablespoons orange juice - divided
2 Tablespoons olive oil
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup chicken broth
1 orange, cut into thin slices

Directions

1. Preheat oven to 325F.
2. Place turkey breast, skin side up, in shallow roasting pan. In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 Tablespoons of the orange juice and the oil.
3. Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. You can now allow the turkey to marinate for 30-60 minutes in the refrigerator or you can cook it right away.
4. Insert ovenproof meat thermometer so tip is in thickest part of breast.
5. Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
6. Roast uncovered approx. 2 hours or until thermometer reads at least 70C/160F.
7. Pour the juices out of the pan and into a saucepan. Combine equal parts flour and water in a seal-able container (I use a mason jar) and shake, this is called a slurry mixture. Pour the slurry into the saucepan with the juices and whisk to thicken into a gravy.
8. Return the turkey breast to the oven and allow it to brown and finish cooking until it reaches 74C/165F.
9. Place turkey on warm platter; cover with foil. Let stand 10-15 minutes before carving. Garnish with orange slices.