Herb Roasted Turkey Breast Recipe
Introduction
This Herb Roasted Turkey Breast is a flavorful and tender main dish perfect for a cozy family dinner or holiday meal. Infused with fresh herbs and garlic, it delivers a savory, aromatic experience that’s easy to prepare and impressively delicious.
Ingredients
- 1 bone-in turkey breast (3 1/2–4 pounds)
- 3 cloves garlic, minced
- 2 teaspoons dry mustard
- 1 1/2 tablespoons chopped rosemary leaves
- 1 1/2 tablespoons chopped sage leaves
- 2 teaspoons chopped thyme leaves
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
Instructions
- Step 1: Preheat your oven to 325º F. Position the turkey breast skin side up on a rack inside a roasting pan.
- Step 2: In a small bowl, combine garlic, dry mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to form a herb paste.
- Step 3: Gently lift the skin of the turkey breast and spread half of the herb mixture beneath it. Spread the remaining paste evenly over the skin and surface of the breast.
- Step 4: Pour the white wine into the bottom of the roasting pan to add moisture during cooking and place the pan in the oven.
- Step 5: Roast the turkey breast for 1 1/2 to 2 hours, or until the skin turns golden brown and an instant-read thermometer inserted into the thickest part reads 165º F. Add more wine to the pan if it evaporates while roasting.
- Step 6: Remove the turkey from the oven and cover loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute before slicing.
- Step 7: Slice the turkey breast and serve it warm with the pan juices spooned over the top for extra flavor.
Tips & Variations
- For a deeper herb flavor, prepare the herb paste a few hours ahead and let it marinate under the skin in the refrigerator before roasting.
- Substitute fresh herbs with dried herbs in half the quantity if fresh ones are not available.
- Use chicken broth instead of white wine for a milder flavor or if you prefer a non-alcoholic option.
- To ensure extra crispy skin, pat the turkey skin dry with paper towels before applying the herb paste.
Storage
Store any leftover turkey breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 275º F covered with foil to prevent drying out. You can also slice and use leftovers cold in sandwiches or salads.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a boneless turkey breast for this recipe?
Yes, you can use a boneless turkey breast; cooking time will be shorter, so keep an eye on the internal temperature and remove it once it reaches 165º F to avoid overcooking.
What can I substitute for the dry white wine?
You can substitute the white wine with chicken broth, vegetable broth, or even water with a splash of lemon juice for acidity. This will maintain moisture without adding alcohol.
PrintHerb Roasted Turkey Breast Recipe
A flavorful and aromatic herb roasted turkey breast featuring a savory garlic and herb paste that infuses the meat with rosemary, sage, and thyme, roasted to juicy perfection with a hint of lemon and white wine for added moisture and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Turkey Breast
- 1 bone-in turkey breast (3 1/2 to 4 pounds)
Herb Paste
- 3 cloves garlic, minced
- 2 teaspoons dry mustard
- 1 1/2 tablespoons chopped rosemary leaves
- 1 1/2 tablespoons chopped sage leaves
- 2 teaspoons chopped thyme leaves
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Other
- 1 cup dry white wine
Instructions
- Preheat the oven: Preheat your oven to 325º F (163º C) to ensure even roasting and a perfectly cooked turkey breast.
- Prepare the turkey breast: Place the bone-in turkey breast skin side up on a rack inside a roasting pan. This rack elevates the meat allowing heat to circulate and juices to drip away from the turkey.
- Make the herb paste: In a small bowl, combine minced garlic, dry mustard, chopped rosemary, chopped sage, chopped thyme, Kosher salt, freshly ground black pepper, extra-virgin olive oil, and freshly squeezed lemon juice to form a thick, fragrant herb paste.
- Apply the herb paste: Carefully lift the skin of the turkey breast and spread half of the herb paste underneath it, directly onto the meat to infuse flavor. Then, smear the remaining paste all over the skin for maximum seasoning and aroma.
- Add wine and roast: Pour 1 cup of dry white wine into the bottom of the roasting pan. Roast the turkey breast in the preheated oven for 1 1/2 to 2 hours, basting occasionally if you wish, until the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165º F (74º C). Add more wine to the pan if it evaporates during roasting to keep the environment moist.
- Rest the turkey: Remove the turkey breast from the oven and cover loosely with aluminum foil. Let it rest for 20 minutes to allow the juices to redistribute throughout the meat, ensuring a juicy and tender texture.
- Slice and serve: Slice the rested turkey breast and serve it with the flavorful pan juices spooned over the slices for enhanced moisture and taste.
Notes
- Use a roasting rack to ensure even heat circulation and prevent the turkey breast from sitting in its juices during cooking.
- Letting the turkey rest after roasting is crucial for juicy meat; do not skip this step.
- Add white wine gradually during roasting if the pan dries out to maintain moisture and prevent burning.
- For extra crisp skin, you may broil the turkey for the last 2-3 minutes, watching carefully to avoid burning.
- Make sure the internal temperature hits 165º F for safe consumption according to USDA guidelines.
Keywords: herb roasted turkey breast, roasted turkey recipe, thanksgiving turkey, garlic herb turkey, rosemary sage thyme turkey
