Herb Roasted Turkey Breast

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5 from 4 votes

An easy, foolproof method for a well seasoned, tender and juicy turkey breast!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: turkey

Servings:

Calories: 457kcal

Author: Tricia

Ingredients

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)

Instructions

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.

Notes

Recipe adapted from Ina Garten

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition