Herb 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
Scale
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
Find it online: https://tastewithamy.com/herb-roasted-turkey-breast-recipe-2/
