1 Video | Photo: Herb-Roasted Turkey Breast Recipe
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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By cuddlycute60
on April 24, 2013
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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.
By dflorio
brooklyn, 72
on April 06, 2013
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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!!!!
By CjTj
on April 02, 2013
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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.
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