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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.9 324
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
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

This recipe is featured in:

Top Turkeys for Thanksgiving