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 saucytart
on December 28, 2011
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My first review: Turkey tasted overpowered by all the herbs. I should have stuck to my old method of lemon, oil, and salt, but this recipe earned rave reviews so I had to try it.
I sliced the garlic very thin, instead of mincing it, and I used a teaspoon of ground sage instead of the fresh dried. However, I don't think these faux pas ruined the taste.
All Ina's recipes look devine, so I will certainly try more.
By workn2cruise
on December 27, 2011
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Unbelievably good! This was our first roasted turkey breast (we normally smoke them on the grill It was so juicy! I didn't use the sage but followed other reviews by using 1/2 stick of butter sliced and placed under the skin. I also basted and rotated the pan every 30 minutes to insure even cooking. I ran out of fluids early on so I added some chicken stock and a little more butter to the pan for basting. Will definitely do again!
By skigoddess
on December 26, 2011
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Love it!! It was done in an hour and 45 minutes, a little earlier for a 7 lb breast. The flavor was awesome. I will never cook a whole turkey again. This will become a tradition in our house.
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