Ingredients
1 boneless, skin-on turkey breast (about 2 1/2 lbs.)
2 tsp. kosher salt
3 tbsp. unsalted butter, softened
3 tbsp. honey mustard
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh sage
Finely grated zest of 1 orange
1 c. (about 4 oz.) Fisher Chopped Pecans
Preparation
Step 1Preheat the oven to 375° with a rack in the center position. Season the turkey breast with 1 teaspoon salt; set aside. Step 2In a small bowl, combine the butter, honey mustard, rosemary, sage, orange zest, and remaining 1 teaspoon salt. Rub the butter mixture over the turkey breast. Using kitchen twine, tie the breast crosswise in three or four places to form a more even shape. Transfer to a rimmed baking sheet and coat with the chopped pecans. Step 3Roast the turkey until the skin is golden and an instant read thermometer inserted into the thickest part of the breast reaches 160°, about 1 hour and 15 minutes, tenting with foil if the nuts begin to darken too quickly. Transfer the pan to a cooling rack and tent with foil. Let rest for 10 minutes; during this time the internal temperature will climb to 165°. Remove the kitchen twine and serve warm.
