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

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

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4.8 326
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
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&amp;#39;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&amp;#39;t overcook past 165 degrees F. The breast comes out juicy and moist. The pan juices are outstanding. This has become part of my &amp;#34;tried and true&amp;#34; 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&amp;#39;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
My family loved this turkey, we will use this recipe for our turkey from now on. Very easy to make. Moist and delicious. item not reviewed by moderator and published
Great recipe! It was very easy. The turkey was moist and flavorful because of the herb mixture rubbed under the skin. My guests absolutely loved it and wanted the recipe for their dinner party! item not reviewed by moderator and published
Excellent : item not reviewed by moderator and published
This is so easy and so delicious, I made it in a convection oven/microwave and it turned out great even though I did not have the sage to put in. item not reviewed by moderator and published
This recipe is amazing. My family wants this version every time we make turkey. This year, we went to a Thanksgiving party that served traditionally roasted turkey and although it was really good, my family felt that this version is way better. The herb and wine mixture is heavenly and the sauce you get at the bottom of the pan is very addictive. I think it is the wine that keeps the meat so moist. The sauce is the key for moistening the leftovers when you wan to reheat the meat. When there are leftovers, everyone is usually raiding the fridge for more when no one is looking. I have made this more than a dozen times with great success. I usually add a lot more garlic and herbs. Since it's a rub on the turkey, it won't really change the taste, it just lets us have lots of yummy mixture to on act as a dressing for each serving. It's very easy to make and I would definitely recommend trying this recipe! item not reviewed by moderator and published
I made this Christmas Eve 2012 for me and six friends and everyone loved it! I followed the recipe exactly...okay not 100%. My breast was 7.8 pounds so each ingredient got a little "dash" extra to accommodate the bigger bird. Also I had a guest who's quite anti-alcohol so I used 1/2 cup wine and 1/2 cup College Inn chicken broth. It was absolutely DELICIOUS...and I'm no cook...and it was EXTREEEEMELY easy to make. Please don't hesitate. Make this recipe and enjoy!! : : item not reviewed by moderator and published
Easy and delicious! Used chicken broth instead of the wine. Turned out wonderful. The resulting skin is so tasty! item not reviewed by moderator and published
This was the best turkey breast I have ever had! I didn't have the wine and used dry herbs, but it was still wonderful. I used a baking bag and the turkey was very moist and tender. I wondered about the lemon with the turkey, but it was great! Yum! item not reviewed by moderator and published
I thought this was a great recipe. Had a holiday party and decided to make a carving station with lots of chutney and pickeled onions etc. I bought a brined turkey Salted it and let it sit uncovered in the fridge for two more hours- cooks illustrated rec . Rinsed it and Then let it sit with the rub on for almost 45 to let the marinade set in and get to room temp I just used chicken broth but next time I would do a combo of chicken and wine. I added some paprika to the outside and salt. To give it a nice flavor. The turkey was super moist and people loved it. I have never written a review before but felt this was worthy of one. Thank you. I love the show! item not reviewed by moderator and published
The use of fresh herbs attracted me to this recipe. However, I did not find that the results warranted the effort. I will go back to my tired and true turkey recipe. item not reviewed by moderator and published
Delicious...I made it on Thanksgiving. It was very easy. The breast was so moist and tasty. The only thing I added was leftover herbs to the bottom of the pan with the wine, I did add extra wine. My family raved about this recipe. item not reviewed by moderator and published
This turkey breast was divine! It was the perfect finishing for my marinated turkey breast (I marinate the breast for 2 days in 1/2 - 1 c. each of peanut oil, white wine, and soy sauce - makes for the MOST MOIST bird you have ever had! My only issue was that after separating the skin from the meat to put the herb rub underneath, the skin drew up as it cooked. The herbs on the outside kept the skin from browning as it usually does, so about half way through, I scraped them into the drippings, nice addition when it came time to make the gravy from those drippings. : Thank you, Ina, for this wonderful recipe! It's the best! item not reviewed by moderator and published
I'm a vegetarian who was tasked with making a turkey breast for others for Thanksgiving. I followed this recipe almost exactly but DOUBLED the herb paste/rub. I also added in a little fresh lemon zest. I have no idea how it tasted but my guests RAVED. They said it was one of the most flavorful and moist turkey breasts they'd ever had. So there you go! item not reviewed by moderator and published
I used a Turkey breast since we had a small thanksgiving dinner. I had issues with it not getting brown enough, but that was because I did not put it on the rack and it was in a shallow pan. I know what to do next time, but the seasonings were great. My father was so impressed by all the herbs and loved the hint of lemon. We were all happy to see that it was not dried out too! item not reviewed by moderator and published
This recipe was Fantastic! First time making two turkey breasts for Thanksgiving instead of a whole turkey and it turned out great! Also added chicken stock to the wine in pan and cooked in my convection oven at 350 degrees ( per my oven's cooking manual Everyone loved it! Will definitely make it again! item not reviewed by moderator and published
Hands down this is the best turkey we have ever made. Putting it together was a snap and using a breast only made carving ten times easier. It was very moist and flavorful. Our 8.5 pound bird took 2 3/4 hours. This will be our go to bird for thanksgiving now. It was such hit I would also consider making it for parties. item not reviewed by moderator and published
This was, hands-down, the best turkey I ever cooked. This simple rub turned a six-pound turkey breast into a tasty, moist, tender, aromatic joy! Thanksgiving success!!! item not reviewed by moderator and published
What a juicy and flavorful turkey! My sister made it today for our thanksgiving dinner. It was perfect. The herbs gave it so much flavor. Thanks Ina! item not reviewed by moderator and published
This is now a Thanksgiving classic for us. We love it we use it on the whole turkey. item not reviewed by moderator and published
Amazing recipe!!! I'm not normally a fan of turkey and especially not turkey breast, but this recipe produced the most tasty turkey breast I've ever eaten. I cooked a 7lb. breast and it took about 2 hrs, 45 min. This recipe is so easy and so delicious! It's a keeper. Thank you, Ina!!! item not reviewed by moderator and published
Terrific recipe. Flavorful and moist. It will become my new go to recipe for turkey. item not reviewed by moderator and published
Has anyone made this recipe in an electric roaster oven? I've made it in the past in my conventional oven, and it was wonderful, but I'd like to use my roaster oven this Thanksgiving to free up my oven for my side dishes. Thanks for any input. item not reviewed by moderator and published
Absolutely delicious!! Moist with lots of flavor! item not reviewed by moderator and published
Fantastic!! item not reviewed by moderator and published
Moist tender and absolutely delish! Followed recipe but used grey poupon instead of dry mustard. Will do this again! item not reviewed by moderator and published
Following the recipe exactly yielded a moist, juicy meat fragrant with herbs. Not a dry piece on the whole breast. I'd increase the amount of herbs a bit next time just because I love the flavors, but still excellent as published. item not reviewed by moderator and published
Made this yesterday, and it was FABULOUS!! Extremely tasty and super moist! Followed the recipe exactly (sans not having sage, and it was totally super! This recipe is definately a keeper! item not reviewed by moderator and published
This is the best recipe for turkey breast ever. We ate most of it for dinner and have some left for sandwiches. I added apricot jam to the outside. item not reviewed by moderator and published
Quick, easy and very flavorful! Had to add more wine in pan and I recommend cooking at a lower temp with a convection oven. So impressed, Going to try same recipe on pork tenderloin today. item not reviewed by moderator and published
It was great. Used broth versus wine. item not reviewed by moderator and published
Easy and full of flavor. I can't wait to make this again. item not reviewed by moderator and published
This is an easy and tasty recipe. You can adjust it to use the spices that you like and have on hand. It came out very moist and flavorful. A big hit with the fam. item not reviewed by moderator and published
Tasty! I put the turkey breast (half on top of a bed of onion, carrot, and celery. Added a bit of stock plus the wine. Served the veggies on the side. Very nice! Thanks, Ina! 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