Herb Roasted Turkey Breast Recipe

Introduction

Herb Roasted Turkey Breast is a flavorful and juicy main dish perfect for family dinners or holiday gatherings. Infused with fresh herbs and a hint of lemon, this recipe is simple yet impressive. The tender meat pairs beautifully with a crisp, golden skin.

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

1. Step 1: Preheat your oven to 325º F.
2. Step 2: Place the turkey breast, skin side up, on a rack in a roasting pan.
3. Step 3: In a small bowl, combine the garlic, dry mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to form an herb paste.
4. Step 4: Carefully lift the skin of the turkey breast and spread half of the herb paste underneath.
5. Step 5: Smear the remaining paste all over the surface of the breast and skin.
6. Step 6: Pour the white wine into the bottom of the roasting pan.
7. Step 7: Roast the turkey for 1 1/2 to 2 hours, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165º F. Add more wine to the pan if it evaporates during cooking.
8. Step 8: Remove the turkey from the oven and cover it loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute.
9. Step 9: Slice the turkey breast and serve with the pan juices.

Tips & Variations

• For even more flavor, marinate the herbal paste under the skin overnight in the refrigerator before roasting.
• Substitute dry white wine with low-sodium chicken broth if you prefer a non-alcoholic option.
• Add a splash of fresh orange juice along with lemon juice for a citrus twist.

Storage

Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300º F, covered with foil, to prevent drying out. You can also slice and use cold turkey 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, a boneless turkey breast can be used, but cooking time will be shorter. Check the internal temperature early to avoid overcooking.

What if I don’t have fresh herbs?

Dried herbs can be used instead, but reduce the amount to about one-third since dried herbs are more concentrated in flavor.

Herb Roasted Turkey Breast Recipe

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★★★★★

4.6 from 96 reviews

This Herb Roasted Turkey Breast recipe features a bone-in turkey breast seasoned with a fragrant blend of garlic, dry mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice. Roasted to perfection with a splash of dry white wine to keep it moist and flavorful, this dish results in tender, juicy meat with a golden-brown crust—perfect for a simple yet elegant main course.

• Author: Amy
• 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

Scale 1x2x3x

Turkey

• 1 bone-in turkey breast, 3 1/2-4 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

1. Preheat Oven: Preheat your oven to 325º F (163º C) to prepare for roasting the turkey breast evenly and slowly.
2. Prepare Turkey Breast: Place the bone-in turkey breast skin side up on a rack inside a roasting pan to ensure proper heat circulation and to allow fat to drain during cooking.
3. Make Herb Paste: In a small bowl, combine the minced garlic, dry mustard, chopped rosemary, sage, thyme, Kosher salt, freshly ground black pepper, extra-virgin olive oil, and freshly squeezed lemon juice to form a flavorful herb paste.
4. Apply Herb Paste: Gently lift the skin of the turkey breast and spread half of the herb paste beneath the skin directly over the meat. Then, smear the remaining paste evenly over the turkey breast skin to maximize flavor.
5. Add Wine and Roast: Pour the dry white wine into the bottom of the roasting pan to keep the turkey moist during cooking. Roast the turkey breast in the preheated oven for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165º F (74º C). Add more wine to the pan as needed if it evaporates.
6. Rest the Meat: Remove the turkey breast from the oven and tent it loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute throughout the meat, ensuring a moist final product.
7. Slice and Serve: Slice the turkey breast and serve it with the pan juices spooned over the top for added flavor and moisture.

Notes

• Using a rack in the roasting pan prevents the turkey from sitting in its own juices, resulting in crispier skin.
• Resting the turkey is crucial to keep it juicy and tender.
• Check the wine level during roasting to prevent burning and keep the meat moist.
• For more intense flavor, you can marinate the turkey with the herb paste overnight in the refrigerator.

Keywords: herb roasted turkey breast, roast turkey breast recipe, Thanksgiving turkey, bone-in turkey, roasted poultry