Herb-Roasted Turkey Breast

381 Ratings
Recipe courtesy ofIna Garten

Total: 2 hr 40 min Prep: 25 min Cook: 2 hr

Yield: 6 servings

Level: Easy



  • 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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381 Ratings

I have made my turkey with this marinade for the last five years and it is always a hit. I triple the recipe for a 20 pound whole turkey and apply the marinade at least 24 hours but up to 48 hours ahead of time. I grow the herbs I need in the summer and freeze them in water in ice cube trays so I will always have enough on hand for this recipe. It tastes the same whether I use fresh or frozen herbs. My older brother says it is the best turkey he has ever tasted. It always comes out juicy and delicious! Thanks Ina! See All Reviews Post Review

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