Are you searching for the ultimate, stress-free holiday centerpiece? A magnificent, jaw-dropping roast that is as impressive as a whole turkey, but is unbelievably juicy, easy to make, and cooks in a fraction of the time? This incredible, from-scratch Herb-Roasted Turkey Breast is that perfect recipe. We’re talking an impossibly juicy and tender turkey breast, with a perfect, golden-brown, and shatteringly crisp skin, all thanks to a savory, aromatic herb-and-garlic paste rubbed right under the skin.
This isn’t just another turkey recipe; it’s your definitive guide to a flawless and spectacular holiday feast without the fuss. We’ll show you the simple but crucial professional secrets to a perfect, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is perfect for a smaller Thanksgiving or Christmas dinner, or for any time you want a taste of the holidays without committing to a whole bird.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Foolproof & Juicy Holiday Roast
What makes this Herb-Roasted Turkey Breast so spectacularly delicious is its brilliant technique for locking in moisture and its wonderful, classic flavor. This recipe is a masterpiece of smart, efficient cooking. The star of the show is a magnificent, bone-in turkey breast. The brilliant flavor comes from a from-scratch herb paste, made from fresh rosemary, sage, and thyme, pungent garlic, and tangy Dijon mustard. The real magic happens when this aromatic paste is rubbed under the skin, directly onto the meat, creating a self-basting shield that guarantees an unbelievably moist and flavorful result. A splash of white wine in the bottom of the pan creates a fragrant steam and the foundation for a simple, delicious pan sauce.
| Metric | Time / Level |
| Total Time | 2 hours 45 minutes (includes resting) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Thanksgiving Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients to create its signature festive flavor.
- The Turkey Breast (Bone-in is KEY!):
- Bone-in, Skin-on Turkey Breast: For the absolute most flavorful and juiciest result, it is essential to use a bone-in, skin-on turkey breast. The bone adds an incredible, deep flavor and helps the meat to stay wonderfully moist as it roasts.
- The Aromatic Herb Paste (The Flavor Powerhouse!):
- Fresh Herbs: The vibrant, fragrant essential oils from fresh rosemary, sage, and thyme are the key to the incredible, aromatic flavor that perfumes the entire roast.1
- Dijon Mustard & Lemon Juice: A classic, tangy Dijon mustard and a splash of fresh lemon juice not only add a wonderful, bright flavor but also help to tenderize the meat.2
- The Pan Liquid:
- Dry White Wine: A cup of a crisp, dry white wine (like a Sauvignon Blanc or Pinot Grigio) in the bottom of the pan is a brilliant trick! As it heats, it creates a fragrant steam that helps to keep the turkey moist, and it combines with the turkey drippings to create a simple, delicious pan sauce.
The Roasting Masterclass: The Secret to a Perfect, Juicy Turkey Breast
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- Flavor Under the Skin: The number one, restaurant-quality secret to an incredibly moist and flavorful turkey breast is to rub your compound butter or herb paste under the skin, directly onto the meat.3 The paste seasons the meat directly and creates a protective barrier that locks in moisture, continuously basting the breast and keeping it unbelievably juicy.
- Trust Your Thermometer, NOT the Clock!: This is the single most important, non-negotiable tool for a perfect turkey breast. The only 100% foolproof way to guarantee that your turkey is perfectly cooked (and safe to eat!) is to use an instant-read meat thermometer. The turkey is done when the thermometer registers $165^{\circ}F$ in the thickest part of the breast.
- Rest, Rest, Rest!: You must let your finished roast rest for at least 15 minutes before you carve it. This crucial, patient step allows the hot, delicious juices, which have been pushed to the center of the roast during cooking, to relax and redistribute throughout the meat. This is the ultimate secret to a juicy, not dry, slice of turkey.
Step-by-Step to the Best Herb-Roasted Turkey Breast
This impressive culinary project is a joy to prepare.
Part 1: The Art of the Aromatic Herb Paste
Step 1: First, preheat your oven to 325°F (4$163^{\circ}C$).5 Place a roasting rack inside a large roasting pan.
Step 2: In a small bowl, combine your 1 tablespoon of minced garlic, 2 teaspoons of dry mustard, the 1 tablespoon each of chopped fresh rosemary and sage, the 1 teaspoon of chopped fresh thyme, 2 teaspoons of kosher salt, 1 teaspoon of pepper, the 2 tablespoons of olive oil, and the 2 tablespoons of lemon juice to make a paste.
Part 2: The Perfect Roast and Final Rest
Step 1: Pat your turkey breast completely dry with paper towels.
Step 2 (The Most Important Step!): Gently work your fingers between the skin and the meat on the breast to loosen the skin. Rub about half of your prepared herb paste evenly all over the meat, under the skin. Spread the remaining paste evenly all over the outside of the skin.
Step 3: Pour your 1 cup of dry white wine into the bottom of the roasting pan. Place the prepared turkey breast, skin-side up, on the roasting rack.
Step 4: Roast for 1 hour 45 minutes to 2 hours. You will know the turkey is perfectly done when the skin is a beautiful, deep golden brown and an instant-read thermometer inserted into the thickest part of the breast registers $165^{\circ}F$.
Step 5: Transfer the turkey to a cutting board, cover it loosely with foil, and let it rest for at least 15 minutes before you carve it.
To serve, slice the turkey and serve it hot with the delicious pan juices spooned over the top.
Juicy Herb-Roasted Turkey Breast (An Easy Holiday Main!)
A classic and simple recipe for a juicy, Herb-Roasted Turkey Breast, perfect as a smaller-scale centerpiece for a holiday meal like Thanksgiving or Christmas. The dish features a whole, bone-in turkey breast that is generously coated with a savory paste made from fresh herbs like rosemary, sage, and thyme, along with garlic, Dijon mustard, and lemon juice. A key technique involves smearing half of the herb paste directly under the skin to infuse the meat with flavor as it roasts. The turkey is roasted until the skin is golden brown and served with its own flavorful pan juices.
Ingredients
- 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
Instructions
- Preheat the oven to 325°F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the minced garlic, dry mustard, chopped herbs (rosemary, sage, thyme), salt, pepper, olive oil, and lemon juice to make a paste.
- Gently loosen the skin from the turkey meat with your fingers. Smear half of the herb paste directly on the meat, under the skin.
- Spread the remaining paste evenly over the skin of the turkey.
- Pour the white wine into the bottom of the roasting pan.
- Roast the turkey for 1 hour and 45 minutes to 2 hours, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast registers 165°F. If the skin is over-browning, cover the breast loosely with aluminum foil.
- When the turkey is done, transfer it to a cutting board, cover it with foil, and let it rest for 15 minutes before carving.
- Slice the turkey and serve with the pan juices spooned over the top.
Notes
- This is a showstopper main course that is simpler to prepare than a whole turkey, making it perfect for a smaller holiday gathering.
- Placing the flavorful herb paste *under* the skin is a crucial step that bastes the meat as it cooks, keeping it exceptionally moist and flavorful.
- Resting the turkey for at least 15 minutes before carving is essential for the juices to redistribute, ensuring the meat is tender and not dry.
- The wine in the bottom of the pan creates steam to keep the turkey moist and also forms the base for a simple, delicious pan sauce.
What to Serve With Your Turkey Breast
This show-stopping roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all your Thanksgiving favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A classic stuffing or dressing, a green bean casserole, and a tangy cranberry sauce are the quintessential accompaniments.
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Storage and Make-Ahead Tips
- Make-Ahead: For a stress-free Thanksgiving day, you can prepare the herb paste up to 3 days in advance and store it in an airtight container in the refrigerator.
- Storage: Store any leftover turkey, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Leftover turkey is a true holiday treasure! It makes the absolute best sandwiches, is fantastic in a turkey noodle soup, or can be used to make a creamy turkey pot pie.
Frequently Asked questions (FAQs)
Q1: Why is my turkey breast always dry?
The number one culprit is almost always overcooking. A turkey breast is very lean and has a small window of perfection. The only way to prevent a dry result is to use a reliable meat thermometer.
Q2: Can I use a boneless turkey breast?
You can, but a bone-in breast is highly recommended for the best, most flavorful and juicy result. If you do use a boneless breast, you will need to significantly reduce the roasting time. Start checking the temperature after about 1 hour.
Q4: How much turkey breast do I need per person?
A good rule of thumb is to plan for about 1 to 1 1/2 pounds of bone-in turkey breast per person. This will ensure you have plenty for dinner and for some delicious leftovers!
Q5: What if my skin gets too dark before the meat is cooked through?
This is an easy fix! If you notice the skin is getting too brown, simply place a piece of aluminum foil loosely over the top of the breast to protect it from the direct heat while the inside continues to cook.