Herb Roasted Turkey Breast Recipe
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.
- 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
- 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
- Preheat Oven: Preheat your oven to 325º F (163º C) to prepare for roasting the turkey breast evenly and slowly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/herb-roasted-turkey-breast-recipe/
