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Tender and juicy Herb Roasted Turkey Breast
The perfect solution when you don’t need a whole roasted turkey for the holidays.
Do you usually roast a whole turkey for Thanksgiving? We do, sometimes. But if it’s left up to me, I prefer to make this Herb Roasted Turkey Breast instead. I love the tender, juicy white meat and the many delicious options available for leftovers.
We actually love to eat roast turkey all year long, not just for the holidays. Roasting the occasional turkey breast is an easy way to turn one manageable portion of poultry into several dinners and lunches. I’m all about cooking once and feeding the family several times!
If you’re looking for a simple way to ensure delicious results, every time, try this easy recipe for Herb Roasted Turkey Breast.
Try this easy, foolproof method for making a well seasoned, tender and juicy Herb Roasted Turkey Breast.
Ingredients you’ll need to make Herb Roasted Turkey Breast:
- turkey breast – we use a whole bone-in turkey breast for this recipe.
- dry mustard
- rosemary leaves – fresh herbs are best in this recipe. You can often find a poultry bundle of fresh of herbs during the holiday.
- sage leaves
- thyme leaves
- unsalted butter – omit the salt if using salted butter
- lemon juice – fresh is best
- dry white wine
- olive oil for rubbing on the skin
How to make Herb Roasted Turkey Breast:
- First, rinse the turkey breast in cool clean water, then pat dry with paper towels.
- Next loosen the skin from the breast meat creating a pocket.
- Combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, butter and lemon juice to create a paste. Rub half the paste under the skin of the breast. Then rub the remaining half over the top of the skin.
- Place the turkey breast on a rack inside a roasting pan. Pour the wine into the bottom of the pan and roast the breast for 1 hour.
- Brush the skin with olive oil, then return to the oven for another 60 minutes. Add a little broth or water to the pan if all the wine has evaporated.
- Remove from the oven and tent with foil. Allow the turkey to rest for 30 minutes before carving.
This turkey breast smells incredibly wonderful while roasting in the oven! And it tastes as good as it smells. I love the herby flavor with a little garlic and a big zing from the fresh lemon juice. Completely moan-worthy!
Are you ready for the holidays? They’re sneaking up on us!
- If you’re looking for another company worthy recipe, check out these simple but stunning Duchess Potatoes. Perfect for a crowd an easily made ahead!
- Another classic favorite is our Au Gratin Potatoes Recipe. Everyone flips for these tender, buttery potatoes in the silky cheese sauce.
- We also love a good sweet potato or squash recipe like this Butternut Squash Casserole. It’s perfect on the buffet table and so delicious, it’s memorable.
- My family would disown me if I didn’t make our favorite Southern Cornbread Dressing every year. You can start with homemade cornbread or use store-bought. This super side dish is easily made ahead and frozen until needed – bonus 😉
- The holidays wouldn’t be right without perfectly soft, buttery homemade Lion House Rolls. These can also be made ahead so check ’em out!
- Don’t skip adding a plate of our best Deviled Eggs to your Thanksgiving buffet. These also make a great appetizer to appease your hungry crowd until the turkey is ready.
- Let’s not forget the cranberry sauce! Change it up this year and try this unique Boozy Cranberry Sauce with the perfect consistency and sweetness. Your grown-ups are going to love it!
So many desserts to pick from so why not make more than one?
- Change it up this year and try our luscious Pumpkin Cheesecake with Turtle Topping. It’s a real showstopper!
- Even though I love our pumpkin cheesecake, our Thanksgiving folks insist on having pie on the menu, too. We have many great pie recipes to pick from here at SRFD. However, here are a few of our holiday favorites:
Hosting your first ever Thanksgiving extravaganza this year?
No worries, there are resources to help you along the way. If you have questions about your turkey, try calling the 1-800 Turkey Talk-Line at Butterball. The professionals are there to help!
My best advice is to plan ahead and create a timeline for when everything needs to go into the oven, or warmed if made ahead. Take pre-made casseroles out of the refrigerator at least 30-minutes before baking so they’ll come to room temperature. This will help them warm more evenly.
Most importantly, I would never get a Thanksgiving meal on the table without my list.
Remember, if you’re baking several casseroles at one time, you may want to add at least 25% more time on the backend. You can turn the oven up a few degrees, too and shift the casseroles around to ensure each one bakes properly.
If you’re feeding a crowd or hosting a simple dinner for two, this Herb Roasted Turkey Breast will be a welcome addition to your table.
Now, after it’s all said and done, what can you do with leftover turkey?
While this turkey breast makes a memorable holiday main course, it also makes
great the best leftovers, superb sandwiches and heavenly casseroles. Can’t you just see a big beautiful slice of turkey piled on your favorite bread with a slathering of mayo? Salt and pepper on mine to please 🙂 Turkey sandwiches are the best!
Here are a few of our favorite recipes to use up leftover turkey:
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Herb Roasted Turkey Breast
- 6 pound turkey breast whole, bone-in, thawed (6 to 7 lbs)
- 3 garlic cloves minced
- 2 teaspoons dry mustard
- 1 tablespoon fresh rosemary leaves chopped (stems removed)
- 1 tablespoon fresh sage leaves chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ¼ cup unsalted butter melted and cooled
- 1 lemon juiced
- 1 cup dry white wine
- 2 tablespoons olive oil (for brushing on the bird)
- Preheat oven to 325°F. Rinse the turkey breast in cold water and pat dry with paper towels. Place the turkey breast skin side up on a rack set inside a roasting pan.
- In a small bowl combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, butter and lemon juice. Mix to combine.
- Gently push your fingers under the skin to loosen. Spread half the butter and herb paste directly on the meat (under the skin). Rub the remaining herb mixture evenly on top of the skin. Pour 1 cup of wine into the bottom of the roasting pan. Roast the turkey breast for 1 hour. Remove from the oven and brush the entire turkey breast with olive oil. Add a small amount of water to the bottom of the pan if the wine has evaporated.
- Return the turkey breast to the oven and roast for another 60 minutes. Remove from the oven and cover the turkey breast with foil. Allow it to rest at room temperature for 30 minutes before carving.
- Recipe adapted from Ina Garten
Here are a few of our favorite kitchen tools used when making this turkey breast (each photos is clickable):
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Originally published November 2017, updated October 2020
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