Herb-Roasted Turkey Breast
- 15m Prep Time
- 1h Cook Time
- 2h Ready In
A whole bone-in turkey breast is rubbed with a garlic-herb paste and roasted until golden and juicy. Served with pan juices, this makes an elegant yet simple main course.
Ingredients
- 1 whole bone-in turkey breast
- turkey breast
- 1 tbsp minced garlic
- 3 clove garlic
- 2 tsp dry mustard
- 1 tbsp fresh rosemary leaves chopped
- 1 tbsp fresh sage leaves chopped
- 1 tsp fresh thyme leaves chopped
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp good olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 cup dry white wine
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 285 mg
- Iron: 4.89 mg
- Magnesium: 61.9 mg
- Phosphorus: 363 mg
- Potassium: 701 mg
- Zinc: 4.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole bone-in turkey breast
- turkey breast
- 1 tbsp minced garlic
- 3 clove garlic
- 2 tsp dry mustard
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp good olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 cup dry white wine
Prepare
- Chop 1 tbsp fresh rosemary leaves
- Chop 1 tbsp fresh sage leaves
- Chop 1 tsp fresh thyme leaves
Let's Cook
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Step 1.
Preheat the oven to 325 degrees F.
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Step 2.
Place the turkey breast, skin side up, on a rack in a roasting pan.
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Step 3.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
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Step 4.
Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.
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Step 5.
Spread the remaining paste evenly on the skin.
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Step 6.
Pour the wine into the bottom of the roasting pan.
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Step 7.
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. If the skin is over-browning, cover the breast loosely with aluminum foil.
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Step 8.
When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
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Step 9.
Slice and serve with the pan juices spooned over the turkey.