Description
This Herb Roasted Turkey Breast recipe delivers a succulent and flavorful main dish perfect for any occasion. Marinated with a fragrant blend of garlic, rosemary, sage, thyme, and lemon, and roasted to golden perfection with a splash of white wine, this turkey breast remains juicy and tender. Ideal for a family dinner or special gathering, leftovers make exceptional sandwiches.
Ingredients
Scale
Turkey
- 1 bone-in turkey breast (3 1/2-4 pounds)
Herb Paste
- 3 cloves garlic, minced
- 2 teaspoons dry mustard
- 1 1/2 tablespoons chopped rosemary leaves
- 1 1/2 tablespoons chopped sage leaves
- 2 teaspoons chopped thyme leaves
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
For Roasting
- 1 cup dry white wine
Instructions
- Preheat Oven: Preheat your oven to 325º F to ensure it’s ready for roasting the turkey breast evenly.
- Prepare Turkey: Place the turkey breast skin-side up on a rack inside a roasting pan to allow the heat to circulate evenly around the bird during roasting.
- Make Herb Paste: In a small bowl, combine minced garlic, dry mustard, chopped rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice to create a fragrant herb paste.
- Apply Herb Paste: Gently lift the skin of the turkey breast and spread half of the herb paste underneath, ensuring it reaches the meat for maximum flavor. Smear the remaining paste all over the skin and exterior of the breast.
- Add Wine and Roast: Pour the dry white wine into the bottom of the roasting pan to keep the meat moist and add subtle flavor during cooking. Roast the breast for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 165º F. Add more wine to the pan if it evaporates during roasting.
- Rest the Meat: Remove the turkey from the oven and cover it loosely with foil. Let it rest for 20 minutes to allow the juices to redistribute, ensuring moist and tender slices.
- Serve: Slice the turkey breast and serve with the pan juices for extra richness and flavor.
Notes
- This turkey breast is wonderfully moist and flavorful, perfect for both fresh serving and delicious sandwiches the day after.
- Using bone-in breast helps enhance juiciness during roasting.
- Letting the meat rest after roasting is crucial for tender, juicy slices.
- If the pan liquids evaporate quickly, add a bit more white wine or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey breast)
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 776 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
