Herb-Roasted Turkey Breast

Total Time:
2 hr 40 min
25 min
15 min
2 hr

6 servings

  • 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

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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    304 Reviews
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    I always make one recipe exactly as written for the ultimate taste test. Made it a second time without the mustard. OOh. Yum.
    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!
    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!
    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.
    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.
    Simple and delicious. The best turkey I have ever eaten.
    Another amazing delicious recipe. People that think turkey meat is dry never had it this way
    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.
    Absolutely delicious!!! Very moist and flavorful.
    The turkey breast turned out delicious! We are definitely making this again.
    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.
    Best turkey breast! Very juicy! and didn't take long to cook.
    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!
    Dry turkey.
    I tried the recipe this year and it was very tasty. Thanks, Ina. Your recipes never fail.
    Never would have put wine in the turkey pan but trusted Ina & tried. My house smelled so darn good! Turkey was delicious and this will now be my go to recipe for turkey breast.
    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 !
    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...
    The very best...will make it again, often!!
    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.
    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!
    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 :)
    does a full turkey effect the cooking temp or time? If so, how much? Thank you!
    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.
    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.
    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.
    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!!!
    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.
    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 ;)
    so what part of the Alton do you use?? :)) Sounds so good!
    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!
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    Top Turkeys for Thanksgiving