Chef’s Corner: Herb-Roasted Turkey Breast with Garlic Citrus Rub and Harvest Salad with Honey Apple Vinaigrette

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Read Time: 2 minutes

Contributed by Tony DiStefano, Director of Culinary Innovation

This seasonal showstopper combines bold, comforting flavors with fresh, vibrant ingredients. The Herb-Roasted Turkey Breast is coated in a zesty Garlic Citrus Rub, creating juicy, flavorful meat with crisp, golden skin. Served alongside a colorful Harvest Salad featuring crisp greens, autumn fruits, and a sweet-tart Honey Apple Vinaigrette, this dish is a beautiful balance of savory and fresh. Perfect for a festive gathering or a cozy, elevated dinner at home.

Recipe: Herb-Roasted Turkey Breast with Garlic Citrus Rub and Harvest Salad with Honey Apple Vinaigrette

Ingredients

  • 1 turkey breast
  • 2 tbsp olive oil
  • 1 zest of an orange
  • 3 cloves garlic, minced
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • Dash of paprika (optional)
  • Salt and Pepper to taste

Harvest Salad

  • 1 cup roasted sweet potato
  • 2 cups arugula
  • 1 apple, sliced
  • ½ cup cranberries
  • ½ cup toasted pecans
  • Handful of goat cheese

Honey Apple Vinaigrette

  • ¼ cup apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 cup extra virgin olive oil
  • Salt & pepper to taste

Directions

  1. Mix olive oil, orange zest, herbs, salt and pepper into a paste.
  2. Rub over the turkey breast and roast at 375 for 60-90 minutes, internal temperature should be 165.
  3. Rest, slice, and serve with remaining juice from the pan. Serve with your harvest salad dressed with Honey Apple Vinaigrette.

Directions – Honey Apple Vinaigrette

  1. Whisk all ingredients until smooth set to the side to chill while making the turkey roast.

Meet the Chef

Tony DiStefano joined the Whitsons team back in 2010, working as a Food Service Director at Eastern Suffolk BOCES. During his time at Whitsons, Tony has transitioned through many roles, currently serving as the Director of Culinary Innovation. Having grown up with a family in the restaurant business, he’s always been around food. After culinary school he ventured out on his own, and his love of sweets led him to the bakery business. After the bakery sold, he was contracted to run bakeries and delis in supermarkets on military bases across the northeast. In his current role, Tony’s most rewarding job is doing guest chef visits at schools. He loves bringing the joy and excitement of wholesome foods to students, so that they can learn that healthy eating can be fun.

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