Herb Roasted Turkey Breast
A flavorful and juicy turkey breast that you can make for a holiday or for a weeknight meal. It requires minimal prep time, just a little more time in the oven than your typical dinner.
Ingredients
- 1 whole bone-in turkey breast (6 1/2 - 7 pounds, see note)
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried)
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoon kosher salt (use less if your turkey is prebrined)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
- water
Instructions
- Preheat oven to 325 degrees F.
- Wash turkey breast and pat dry with paper towels if desired. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
- Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan. At this point you may want to add extra wine or water to the pan because the liquid evaporates rather quickly.
- Roast the turkey for 1 3/4 - 2 hours (or longer if it's bigger), until the skin is golden brown and an instant-read thermometer registers at least 165 degrees F when inserted into the thickest and meatiest areas of the breast (test several places to be sure). If the skin is over-browning during the cooking process, cover the breast loosely with aluminum foil.
- When the turkey is done, cover with foil and allow it to rest to room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey, or with gravy.
Notes
This recipe is for a bone-in turkey breast, but I have also made it using a boneless turkey breast. Both ways turned out great!
Source: Adapted from Ina Garten
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