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Herb-Roasted Turkey Breast

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Why do we serve turkey only on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage and thyme is a great weeknight dinner, and the leftovers make delicious sandwiches the next day.
Roasting the turkey at 325°F and allowing it to rest for 15 minutes ensures that it will be very moist.

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Ingredients

  • 1 whole bone-in turkey breast (6 1/2 to 7 pounds)
  • 2 tablespoons good olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup dry white wine

Details

Servings 6
Preparation time 40mins
Cooking time 160mins

Preparation

Step 1

Preheat the oven to 325 degrees F. 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.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey

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