Herb-Roasted Turkey Breast

Total Time:
2 hr 40 min
Prep:
25 min
Inactive:
15 min
Cook:
2 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine
Directions
Watch how to make this recipe.
  • 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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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 359
Can this be made a day or two in advance and reheated the day of? What would be the best method of doing this? The dish will have to be transported to another person's home. item not reviewed by moderator and published
Awesome Awesome. Great recipe. Its in my book forever for making a turkey. The only thing i added was chicken broth because the wine cooked away before turkey was done so i added a box of chicken broth in the bottom of pan but the herbs still flavored the juices.. You wont go wrong with this recipe. Turkey was so moist.  item not reviewed by moderator and published
Definitely a recipe I will make again! Very moist and tasty! I only used about a teaspoon of the dry mustard, but followed the rest of the recipe as it was written. I made gravy from the drippings, but added a little cream to offset the slightly bitter taste of the wine in the gravy. Even my 5 year old grandson loved the gravy and the turkey!<br /> item not reviewed by moderator and published
First time ever making a turkey breast, I used dried high quality herbs instead of fresh.<div>This was ridiculous amazing, moist and wonderful.<div>Thank you!</div></div> item not reviewed by moderator and published
Honestly, this is the best turkey my partner and I have ever eaten! Even better than deep-fried turkey. The recipe was easy to follow and pretty low-effort overall. The turkey turned out super moist and flavorful (no easy task for turkey as we all know). I would highly recommend this, and we'll be making this for many Thanksgivings to come! item not reviewed by moderator and published
<span>I used a lot of recipes from Pinterest this year, and I thought I would come back and write comments (as I found them so helpful when making my selections).</span><br /><br /><span>This turkey was absolutely delicious! Our turkey was 8.5lbs, so it took just slightly longer than the recipe suggests. The turkey was moist, flavorful, and so easy to make. I'd absolutely make this again!</span> item not reviewed by moderator and published
This is the best turkey I ever tasted. item not reviewed by moderator and published
Great recipe item not reviewed by moderator and published
Yummy  item not reviewed by moderator and published
Can this recipe be used to cook the whole bird?<div><br /></div> item not reviewed by moderator and published
This is amazingly moist and makes excellent leftovers. I've enjoyed the leftover turkey cold in a chilled salad and warmed on a toasty sandwich - both were delicious. I did have to cook the turkey a lot longer than was mentioned on the recipe, I think it was closer to three hours before it came to temperature. item not reviewed by moderator and published
Has anyone made this in an electric roaster instead of the oven?<br /> item not reviewed by moderator and published
Great recipe, so much tasty flavor item not reviewed by moderator and published
<span>I've been wanting to try cooking a turkey breast for the first time in my air fryer and am very happy that I found this recipe. I had to do a few different steps in cooking, but the ingredients were amazing. I pretty much followed the recipe but added some smoked paprika, I didn't have fresh herbs, so substituted ground herbs that I did have on hand, plus I used 1 T ghee and 1 T olive oil instead of just oil. </span><br /><br /><span>I didn't use the white wine (will have to figure out how to incorporate that in my air fryer). It roasted up in my air fryer in about 18- 20 minutes at 360F, turning half way through. The skin was crisp and the meat was tender and juicy and the taste was the best ever! This is the only way I'm cooking both turkey and chicken from now on!</span><br /><br /><br /> item not reviewed by moderator and published
This is the VERY first time that I've made a turkey breast that wasn't overcooked, dry and tasteless.  I kept trying and failing until I found Ina's recipe.  I made it exactly as she instructed. I'm glad I kept checking the temperature because it cooked faster than I had expected.  This will be the only way I'll do it in the future. item not reviewed by moderator and published
This turkey breast came out so juicy and flavorful it was RIDICULOUS!!  Everyone loved it. Thank you, Ina, for such a wonderfully easy and yummy recipe!  I truly could have sat and ate the entire thing.  Followed the recipe pretty much to the letter.  Didn't have any sage so left that out.  A major success for me was not overcooking the bird!!  I think I found my new goto meal for entertaining. item not reviewed by moderator and published
Fantastic!  Didn't change a thing and the result was an absolutely SUCCULENT turkey breast!  Great for turkey sandwiches without roasting a whole bird (with leftovers for pot pie!).  Would give this recipe 10 stars....<br /> item not reviewed by moderator and published
Turned out fantastic on our farm raised turkey breast!!! Will use this again and again, next will be on one of our chickens. item not reviewed by moderator and published
Really turned out delicious.  I did not use dry mustard.  Just mixed all the fresh herbs with butter and put under skin.  I then melted what was left and kept basting with that .  Everyone kept commenting on how tender, moist and delicious this was.  Also looked picture perfect!  Thanks Ina for making me look good this year at my Thanksgiving dinner!<br /> item not reviewed by moderator and published
Used this recipe for a 12 pound turkey breast about 4 years ago. Came out so flavorful and moist! There were neighbors in my building whose turkies were too dry and stiff...and they raved about my turkey breast. Ina has some amazing recipes! Two years ago, I used this recipe for a whole turkey, about 18 pounds. A family of 6 consumed the entire turkey in 2 days. They absolutely loved it. We don't always cook for Thanksgiving, but this year I'm using this for Christmas dinner. Matter of fact, I'm roasting a Butterball tomorrow using this recipe again. A+++ recipe!  item not reviewed by moderator and published
Excellent flavor and very moist turkey breast! Beautiful presentation! item not reviewed by moderator and published
Has anyone made this in a slow cooker? item not reviewed by moderator and published
Doubled this and used in on an entire turkey.  Delicious! item not reviewed by moderator and published
This recipe is outstanding!  The only change I made was using butter instead of olive oil.  We usually brine our turkey but didn't have time this year.....no need to with this recipe!  It was the best turkey breast I've ever had.  My Husband couldn't stop eating it....will definitely be making this again! item not reviewed by moderator and published
AMAZING, we throughly enjoyed this turkey breast so much that there was no leftovers!! That has never happened before, and requests for the same thing for Christmas. Incredibly easy, and came out perfect, moist, flavorful and delicious. Thanks Ina!! item not reviewed by moderator and published
I just wrote a much longer review for this, but for some reason it didn't go through so I will make this one short... AMAZING!  EASY!  I have no leftovers because the three people I cooked for gobbled it all up (pun intended) item not reviewed by moderator and published
Juicy, favorful, easy. Used chicken broth instead of wine, made excellent gravy.  item not reviewed by moderator and published
I've made this the past 2 years for Thanksgiving and I'm making it again this year. It's our new go-to recipe - everyone who tries it says it's the moistest turkey they've ever had. I agree!  item not reviewed by moderator and published
So delicious.  Made for our early Thanksgiving last night.  I brined the Turkey first for 2 days then followed the recipe.  So flavorful and moist.  Served it with Ina's Butternut and Pear Soup that I have used for years.  That soup is to die for.  Also, served Ina's cranberry fruit conserve.  Ina you made me look soooo good! Thank you! You are my fav! item not reviewed by moderator and published
So good and moist.  Flavor was wonderful  I had bought the turkey breast before I read the recipe and bought a half breast which was 4 lbs.  I cut cooking time to just over half the recommended time.  Checked with meat thermometer and it came out perfect temp.  The pan juices were amazingLoved this. I love her recipes.  Most are very easy and taste amazing! Must mention I do think it is interesting that a lot of bad reviews (doesn't matter whose site) come mainly come from "anonymous" or "guest" reviewers.  Hmmm. item not reviewed by moderator and published
I put white wine, chicken stock and some bay leaf in the bottom of pan, tented 1st for about an hour, then uncovered and let it brown; had plenty of juices and really juicy for turkey breast (which in my past prior experiences have been dry and underwhelming). item not reviewed by moderator and published
Absolutely delicious! I did make a few changes that allowed for a moist and flavorful turkey breast: I removed the skin, omitted the oil and salt, replaced the thyme with parsley, followed the suggestion of another rater to replace the wine with 1/2 cup apple cider vinegar and 1/2 cup water, and used a floured bag in a roasting pan.  We enjoyed the turkey and juice over some rice, along with a salad.  I froze portions of leftovers for sandwiches, salads, and pot pie.  This recipe is a keeper! Thank you, Ina Garten! item not reviewed by moderator and published
I'm among the few for whom this was a big mess.The wine burned and smoked up the entire kitchen. Can't wait to try this "smoked" turkey. What did I do wrong? item not reviewed by moderator and published
delicious! didn't feel like cooking. but now very glad i did!<br /> item not reviewed by moderator and published
So delicious!  A nice departure from the "traditional" preparation of turkey.  I think cooked like this makes it a dish that could be cooked any time of year for any dinner party.  I was nervous about cooking it uncovered, but it was moist and not dry at all!  I did double the topping, my turkey breast was a little over 8 pounds.   I thought the flavor was the right balance of fruity-tangy and herbaceous, the salt level was perfect too I thought.  I served it with oven browned potatoes, so that way gravy was unnecessary.    item not reviewed by moderator and published
Probably the best turkey I've ever had. I omitted the wine and put some extra butter on the skin prior to covering it with foil when the skin was getting done. Amazing! He didn't talk while eating except to say it was delicious.  item not reviewed by moderator and published
The most moist delicious turkey breast ever!! Used chicken stock instead of wine and it was still delicious! item not reviewed by moderator and published
My husband and I liked this so much on Christmas Dinner that we are making it for the second time this week. We already finished off all the leftovers, and we decided this recipe needs to be a staple in our home. We made 2 alterations because we didn't have ingredients on hand -- we used rice vinegar and water (1/2 cup of each) to replace the 1 cup of dry white wine, and we left out the mustard. Everything still tasted amazing. It was perfectly tender and moist. Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
Ruined our Christmas dinner. All the pan juices burned so we had no gravy. The sugar in the wine, maybe? Absolutely a ruined meal. So upset. item not reviewed by moderator and published
This became my go-to turkey recipe about three years ago and I don't plan on pursuing any others. Easy to make with lovely flavors. Thanks Ina! item not reviewed by moderator and published
Moist and deliciously flavored. I have been hosting Thanksgiving for past 4 years and will definitely be making this recipe again! item not reviewed by moderator and published
The best, most moist turkey ever. Everyone was raving how moist and full of flavor it was. This will be my go to turkey recipe from now on item not reviewed by moderator and published
Tried this recipe out earlier in the week with a bone in turkey breast that was wet brined using Alton Brown's brine recipe and the tast was fabulous! Easy to find ingredients and the breast actually had both juiciness and flavor. I will use this one again! item not reviewed by moderator and published
Absolutely outstanding. I brined the turkey overnight, but other than that, I followed the recipe to a T. The flavor of the herb rub was excellent, and the whole recipe was very easy. item not reviewed by moderator and published
Amazing!! Best turkey I have ever had! The only problem I run into is that the pan juices tend to burn. Any advice on how to avoid this? I have tried using extra wine and some chicken broth, but I still have to monitor the juices very closely to keep them from burning. Is more liquid in the pan the answer, or are there any other tips I should be following? item not reviewed by moderator and published
This replaced my Martha Stewart recipe that I'd used for years. This recipe produces a delicious, moist turkey. The herbs under the skin add that depth of savory flavor to the meat as it roasts. Only addition I add is a minimal amount of sage. item not reviewed by moderator and published
I always cook a turkey breast instead of a whole turkey. I tried this ahead of time to see how it would be and it is awesome! I will definitely repeat for Thanksgiving! item not reviewed by moderator and published
Made this for an early Thanksgiving with the in-laws. My mother-in-law is an amazing cook and said it was the best turkey she's ever had. item not reviewed by moderator and published
This was seriously the BEST turkey I've had, EVER. item not reviewed by moderator and published
Well, I would have given it a 10. I don't like turkey because I have never found a recipe that made a moist, tasty turkey. At least until now. I didn't change a thing and I could not believe with such a simple rub, that it would turn out so moist and delicious. I can't stop going to the fridge and grabbing a piece. I hope I have enough left for dinner. As usual Ina has a winner. Now I don't have to worry if my thanksgiving turkey will turn out right! item not reviewed by moderator and published
I loved the flavors. Very easy. Even with a 3lb. breast it took almost 2 hours to cook, was not expecting that! item not reviewed by moderator and published
I want to make this recipe for 40 servings, any recommendations on the time or temperature change to accommodate? Or ways to keep it most/for how long if making ahead of time? item not reviewed by moderator and published
So delicious...and easy enough to make for my first time hosting Thanksgiving. My husband still dreams about this turkey, and is pushing for it to be on the Thanksgiving AND Christmas menus this year. item not reviewed by moderator and published
Delicious!! I would like to use this recipe for a whole turkey! I wonder how I could adapt the recipe..... item not reviewed by moderator and published
We tried this today. The meat was the moistest we ever had. The herbs were infused throughout the meat. We will definitely use this again and recommend it to our friends and family. item not reviewed by moderator and published
I always make one recipe exactly as written for the ultimate taste test. Made it a second time without the mustard. OOh. Yum. item not reviewed by moderator and published
Delicious!!! item not reviewed by moderator and published
This was super easy to turn out on a regular ol' Monday night on a week when bone-in turkey breasts were on sale in our neighborhood and remarkably delicious! item not reviewed by moderator and published
The turkey itself came out tender and juicy, and was nicely flavored with the herb rub. I used fresh thyme, but had to resort to dried sage and rosemary, and I am sure that it would be much better with all fresh herbs. It was very simple to put together. As everyone else has noted, this smells wonderful when cooking, and perfumes the whole house. I might even try making turkey more than once a year! item not reviewed by moderator and published
Substituted wine with chicken stock and baked in the oven using an oven bag. Wonderful flavor, very moist. Family loved it. Will definitely make again. item not reviewed by moderator and published
Tried this recipe for Christmas Dinner because it was just my 18 years old and myself---no need for a huge turkey! Well,we thoroughly enjoyed Ina's Herb-Roasted Turkey Breast. We will definitely make it again! Thank you for a wonderful Christmas Dinner just right for 2. item not reviewed by moderator and published
Simple and delicious. The best turkey I have ever eaten. item not reviewed by moderator and published
Another amazing delicious recipe. People that think turkey meat is dry never had it this way item not reviewed by moderator and published
I've made Ina's turkey breast many times with great success. I never use the mustard but this time I added some lemon zest to the herb mixture. Lovely. item not reviewed by moderator and published
Absolutely delicious!!! Very moist and flavorful. item not reviewed by moderator and published
The turkey breast turned out delicious! We are definitely making this again. item not reviewed by moderator and published
i normally love Ina's recipes…but this one was a failure…first, the cooking time is way off; second, this just was more effort than what it was worth. will just use a turkey tenderloin next time. item not reviewed by moderator and published
Best turkey breast! Very juicy! and didn't take long to cook. item not reviewed by moderator and published
When you're guests at Thanksgivikkuh, as we were this year, no leftovers! So last night I decided to make a turkey breast, and found this recipe online. Generally really like Ina Garten's recipes (try her homemade Onion Dip recipe - yum!) so I used it. Spectacular! As another reviewer said, between the garlic, herbs and wine, the house smelled heavenly! Added some Wondra and chicken stock to the pan juices for delicious gravy. I convection-roasted the 5.16 lb. breast for about an hour, and took it out at temp 160/65 to let it sit. Perfectly done and MOIST! Dry white meat is my pet peeve, so was delighted with this! item not reviewed by moderator and published
Dry turkey. item not reviewed by moderator and published
I tried the recipe this year and it was very tasty. Thanks, Ina. Your recipes never fail. item not reviewed by moderator and published
Never would have put wine in the turkey pan but trusted Ina &amp; tried. My house smelled so darn good! Turkey was delicious and this will now be my go to recipe for turkey breast. item not reviewed by moderator and published
Flavors were fantastic, used a good Chardonnay, bone-in turkey breast and 3 turkey drums, and cooked it to perfection in my new Breville digital pressure cooker since my oven temp is way off . It came out DIVINE. Never thought Turkey can be this moist. Thank you for the inspiration, Ina ! item not reviewed by moderator and published
I love this recipe but I add one "huge" twist...I put 6 strips of "Thick" smoked bacon over the bird the first 2 hours till bacon is cooked! Put bacon after temp is turned down to 325degress..Baste the bird every 1/2 hr....The "juiciest" Turkey EVER... item not reviewed by moderator and published
The very best...will make it again, often!! item not reviewed by moderator and published
I decided to deboned my turkey, so I did and it was easy. Then I followed Ina's paste. I didn't have dry mustard so I used a spicy one I had. I used all the parts and placed them on a rack and it came out moist and delicious. There was nothing left on the platter. Thanks Ina it was a hit. item not reviewed by moderator and published
I added some ideas I saw her do on The Barefoot Contessa. I didn't add the garlic to the paste, I cut the whole head of garlic in half and put it in the cavity, along with quartered lemon and onion (skin on!). I also did a three layer parchment wrap for the first hour. It was moist and delicious! It did take longer than the directions said to cook. Love using the thermometer. Will definitely do it again! item not reviewed by moderator and published
LOVE this recipe. This is the 4th year I've made it for Thanksgiving (except I make a full turkey, not just a breast). I used about 5 garlic, just because I love garlic. Be careful when you start measuring Tablespoons of herbs; it then goes into teaspoons (which I underlined, so I don't make that mistake again). I'm sure I'll be making this again next year :) item not reviewed by moderator and published
This recipe is delicious! We rubbed it down and let the flavors settle into the bird before baking. We loved it and could not get enough of it. I can't wait to see how good the sandwiches will be tomorrow. Thanks Ina. item not reviewed by moderator and published
l love this recipe. I used it for office Thanksgiving lunch and there were no leftovers. I'm using it again for my Thanksgiving dinner. item not reviewed by moderator and published
I have used this turkey breast for the last 3 years now. But i use it for my whole turkey, and I love it. It comes out delicious and my family loves it. item not reviewed by moderator and published
This was amazing!! Everyone at the party raved about it! I made it on a turkey breast before and want to make it for Thanksgiving on our 10-12 lb whole turkey. Does anyone know how long to cook it for? I am trying to figure it out based on this recipe. Thanks!!! item not reviewed by moderator and published
i hate turkey but this is the only way I will eat it. Absolutely fantastic - moist, flavorful and without ever so that hint of gamey taste I hate about turkeys. item not reviewed by moderator and published
I've used this recipe along with alton brown's roast turkey recipe in sort of a hybrid fashion and it has never disappointed. In fact, they have put me in charge of turkey for the last 3 years when we have over 30 people attending (I do 2 birds). I'll try not to overstate how good this recipe is, but after one bite you will be...an addict. The best part is I tell everyone that I start the day before and its a very involved process. They of course believe me because it tastes so delicious. They don't need to know that is super easy ;) item not reviewed by moderator and published
This turkey is better than any whole turkey I've spent half a day roasting. I had almost no liquid at the end so I added some vegetable broth and wine to the pan and made a simple, light gravy. I also only had a 4lb bird, but the cooking time was the same as Ina's directions. This was super most, will make the best sandwiches, and my husband, a super picky eater, gobbled it up, no questions. Bravo Ina! item not reviewed by moderator and published
This is great turkey!!!! To ensure an even more moist bird I always brine with World Market brine seasoning. I also add 1 tbl of Hellmann's mayo to the herb mixture and place all under the skin. I then coat the outside of the bird w/ additional Hellmann's.(the brand that has olive oil included). When the bird reaches 160 degrees I cover tight w/ tin foil and place in an ice chest and surround wrapped bird w/ bath towels for 30 min. The bird will not cool down much but it will be so juicy. item not reviewed by moderator and published
This recipe is so good! The turkey breast came out perfectly seasoned and juicy! I couldn't believe how easy it was. I plan to make this again for a crowd instead of roasting a whole turkey. I used a 3lb single turkey breast instead of a full turkey breast. It took about 1 hour and 15 minutes. I also added salt, pepper, and garlic to the meat in addition to the rub. My guests raved about it. Definitely a keeper! item not reviewed by moderator and published
I made this tonight for dinner. I thought it was very flavorful but I had a problem with the amount of salt. It was just a tad too much for my tastes. I would probably halve the amount of salt for the next go since I was pleased with the flavor idea behind it and how juicy the meat was, etc. With about 20 minutes left, the wine had evaporated so I added some chicken broth to the bottom of the pan. Once I took the breast to rest, I added some cornstarch mixed with water to the pan juices and stirred over flame in the roasting pan until it thickened and had a nice gravy! item not reviewed by moderator and published
This is great for dinner and even better the next day in sandwiches. item not reviewed by moderator and published
This was very good, and my whole family loved it. I had bought a half turkey breast, bone-in, from Trader Joe's and was looking for a way to prepare it. It was 2.5 pounds and only took about an hour to bake. I was hoping to have leftovers for sandwiches, but it was too good. I will have to make a full breast next time. item not reviewed by moderator and published
Awesome recipe! I've never made a turkey breast as juicy and as delicious as this. My family just had the best herb-roasted turkey breast ever! Well, I guess the kind of turkey breast that I used also helped me achieve the best taste. I used Plainville Farms turkey breast, it's all-natural, hormone-free, antibiotic-free, and humanely-raised. I think that we would want our turkey to be as healthy as that. Since thanksgiving is just around the corner, I would suggest that you use Plainville Farms Turkey. Believe me, it taste a lot better than other brands I've tried. A good turkey recipe needs a good quality turkey. item not reviewed by moderator and published
Very easy, and delicious. I made the rub Saturday night and then fixed the turkey Sunday morning before church, putting all the rub under the skin. I rubbed the skin with olive oil and seasoned with salt and pepper. I set my baking timer for 2 hours, and it was perfect when we got home. Fixed a couple of quick sides and a salad and we were eating. Easy to make a pretty presentation too. I put the roaster over my burners after removing the turkey and made gravy from the drippings. I used more liquid in the roaster, as others did, since I was not home to add some during baking. Probably 4 cups total, water and broth. Great leftovers too. item not reviewed by moderator and published
This is a wonderful recipe to leap from! In addition to the spices in the oil I also added a shallot and some fresh parsley. I butterflied the breast for quicker cook time and started it off at 425F for the first half hour for some quick color, then brought it down to 325F and loosely covered with foil and set the oven for another hour fifteen. I checked for the temp and returned it to the oven on high broil and basted it with the juices until the optimal color was reached. Let sit on the counter with the foil again for fifteen more minutes before slicing into it. I must say this is the juiciest turkey I've had in a long while! Thank you so much your majesty!! item not reviewed by moderator and published
This recipe is perfect! I substituted about 1-1/2 tablespoons of poultry seasoning for the fresh herbs and chicken broth for the wine. It is the best turkey breast I have ever had! I often cook one and slice for lunch meat in place of high salt, processed luncheon meat. I think the key is to measure the temperature and don't overcook past 165 degrees F. The breast comes out juicy and moist. The pan juices are outstanding. This has become part of my "tried and true" recipe file and I will definitely make it over and over again. It is also a great recipe to add to your traditional roasted turkey for the holidays and you want more white meat than dark. item not reviewed by moderator and published
Juicy, tasty, and just right! My toddler loved it, and I loved that I could serve her a delicious and healthy dinner. I'll try slicing it and putting it in sandwiches tomorrow. At first the wine smell was overpowering and it scared me a little but by the end of the roasting process it smelled delicious. I added some cut up potatoes and water to the bottom of the pan for the last 40-ish minutes or so and they cooked nicely with the turkey juices. item not reviewed by moderator and published
Marvelous! Thank you - I really like the rosemary and garlic in this dish and it was nice and juicy too. The timing was also perfect. item not reviewed by moderator and published
Great recipe for a little bit of off-season turkey when the grocery store has turkey breasts on sale! I followed the recipe exactly except that I went heavier on the herbs (Ina does in the show as well, and I needed much more than 1 glass of wine in the bottom of the pan if it was going to last without burning. I would add 2 glasses of wine and some chicken broth or just keep an eye on it and add wine as needed. Came out great! item not reviewed by moderator and published
I made this recipe with split chicken breast and add a chicken bouilon on the wine. It came out soo good. that I gave copies of the recipe to my co worker. I will make this over and over again. item not reviewed by moderator and published
This recipe is amazing. The breast turned out moist and juicy, and the flavors were spot on. I think the cooking time is accurate, although mine took about 2 1/2 hours, which was probably because the breast needed a little more thaw time in the fridge. My liquid did evaporate quickly so I added a little bit of water as needed Next time I will increase the wine by 1 cup and add water if necessary. The pan juices turned out phenominal anyway. I think that a meat thermometer is a must, i couldn't rely on the turkey pop up. If I had the breast would have been over cooked. THANKS INA!! Everone of your recipes have been a hit!!!! item not reviewed by moderator and published
I just tried this for Easter and it was very moist and the best turkey breast I've ever made. I used half wine/chicken broth. My family raved about it. item not reviewed by moderator and published
I made the whole bird like this a few years ago and my sister quickly called to get the recipe. You may need more of the paste.  item not reviewed by moderator and published
I had the SAME issue scblaket, I cooked it for about 3 hrs, and after a while, I think it dried the turkey out a bit.  I have another question, HOW do you get the gravy?  I actually had to add water then broth to the pan because the wine was burning. item not reviewed by moderator and published
I did last year and it was so easy, I'll never cook a turkey in the oven again. If I remember correctly, it did cook faster than in a conventional oven. item not reviewed by moderator and published
I fixed it in an electric roaster and it came our wonderful! My only suggestion is that I actually cooked it about an hour longer because I wanted to make sure it was completely done.  It didn't dry out at all.  item not reviewed by moderator and published
I have searched wide and all I could come up with was Ina's Apple and Butternut soup.  Car e to share your recipe? item not reviewed by moderator and published
In other words, you didn't follow Ina's recipe at all!  LOL<br /> item not reviewed by moderator and published
I know, right?  Lol?  Also, who removes turkey skin before roasting?  item not reviewed by moderator and published
I've had that happen when my roasting pan was too big - so liquid evaporates and the turkey fat/juice just burns on the bottom ot the roaster.  Try more liquid or a smaller pan.  <br /> item not reviewed by moderator and published
If your roasting pan is too big this will happen. Try and use a smaller roasting pan, or even a baking dish with a rack made from foil. item not reviewed by moderator and published
If your roasting pan is too big this will happen. Try and use a smaller roasting pan, or even a baking dish with a rack made from foil. item not reviewed by moderator and published
You cooked it either too long or at the wrong temp. Don't believe I would have made that post about dry meat. Pilot error, sorry! item not reviewed by moderator and published
does a full turkey effect the cooking temp or time? If so, how much? Thank you! item not reviewed by moderator and published
You would cook it according to the directions for your size turkey based on weight. item not reviewed by moderator and published
You would cook it according to the directions for your size turkey based on weight. item not reviewed by moderator and published
You can solve this problem by buying a farm raised turkey and not hunting for wild turkey's. Then you must clean the darn thing. item not reviewed by moderator and published
so what part of the Alton do you use?? :)) Sounds so good! item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving