Love the idea of a magnificent, golden-brown roasted turkey for a holiday or special occasion, but don’t need to feed an entire army? This incredible, from-scratch Herb-Roasted Turkey Breast is the perfect, elegant, and completely stress-free solution. It delivers all the delicious, nostalgic flavor of a traditional roast, but it’s easier to handle and cooks in a fraction of the time.
This isn’t just a recipe; it’s your ultimate guide to a guaranteed juicy, flavorful, and stunningly beautiful turkey breast. The secret lies in a simple but powerful fresh herb and garlic paste that is rubbed both under and over the skin. This ensures that every single bite of the lean breast meat is succulent and packed with flavor. Get ready to master the perfect centerpiece for your next special meal.
Table of Contents
Table of Contents
Recipe Overview: The Perfect Roast for Smaller Gatherings
What makes this Herb-Roasted Turkey Breast recipe so perfect is its focus on foolproof techniques that guarantee a moist and flavorful result—the biggest challenge when cooking lean turkey breast. The method of placing a fragrant herb paste directly on the meat under the skin acts as a self-baster, while the white wine in the bottom of the pan creates a steamy, aromatic environment. It’s a simple, elegant recipe that is perfect for a smaller Thanksgiving, a Christmas dinner, or a truly special Sunday roast.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes resting) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for a Perfect Roast
This recipe uses a handful of classic, high-impact ingredients to create a truly spectacular result.
- A Whole, Bone-In Turkey Breast: The star of the show. For the absolute juiciest and most flavorful result, you want to use a whole, bone-in, skin-on turkey breast.
- Why Bone-In?: The bone helps to insulate the meat as it cooks, slowing down the cooking process and resulting in a much juicier, more evenly cooked breast. It also adds a significant amount of flavor to the finished product and the delicious pan juices.
- The Fresh Herb & Garlic Paste: This is where all the incredible, savory flavor comes from.
- Fresh Herbs: It is crucial to use fresh herbs for the best, most vibrant flavor. The classic, unbeatable poultry combination of fresh rosemary, sage, and thyme provides a wonderfully aromatic and savory flavor.
- Garlic, Mustard & Lemon: Minced fresh garlic adds a pungent, savory depth. A touch of dry mustard provides a subtle, tangy complexity, and freshly squeezed lemon juice adds a bright, acidic note that balances the richness of the meat.
- Dry White Wine: We pour a cup of a dry white wine into the bottom of the roasting pan. This does two wonderful things: it creates a steamy, aromatic environment that helps to keep the turkey moist as it roasts, and it forms the base for the most incredible, flavorful pan juices to serve alongside the carved turkey. A crisp, unoaked wine like a Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay is a perfect choice.
Step-by-Step to the Juiciest Turkey Breast
Follow these simple, detailed steps for a perfect, no-fail result every time.
Step 1: Prepare the Oven and the Turkey Breast
First, preheat your oven to 325°F (165°C). Place a roasting rack inside a large roasting pan.
Prepare your turkey breast. The most important prep step: pat the turkey breast completely dry, both the skin and the underside, with paper towels. A very dry surface is the key to a crispy, golden-brown skin.
Place the dried turkey breast, skin-side up, on the prepared roasting rack.
Step 2: Make the Fresh Herb & Garlic Paste
In a small bowl, combine the 1 tablespoon of minced garlic, the 2 teaspoons of dry mustard, the 1 tablespoon of chopped fresh rosemary, the 1 tablespoon of chopped fresh sage, the 1 teaspoon of chopped fresh thyme, the 2 teaspoons of kosher salt, the 1 teaspoon of freshly ground black pepper, the 2 tablespoons of good olive oil, and the 2 tablespoons of freshly squeezed lemon juice.
Stir everything together until it forms a thick, fragrant paste.
Step 3: Season the Turkey Breast Under and Over the Skin
Now for the most important step for a flavorful, juicy result!
Carefully work your fingers between the skin and the meat on the top of the turkey breast to loosen the skin, being careful not to tear it.
Take about half of the prepared herb paste and, using your fingers, smear it evenly all over the meat, directly under the loosened skin.
Pro Tip: Getting that flavorful paste directly onto the meat is the secret to a self-basted, incredibly juicy and flavorful bird, not just a flavorful skin.
Spread the remaining half of the paste evenly all over the outside of the skin.
Pour the 1 cup of dry white wine into the bottom of the roasting pan.
Step 4: Roast to Golden-Brown Perfection
Roast the turkey breast in the preheated oven for 1 hour and 45 minutes to 2 hours.
The turkey breast is perfectly and safely cooked when the skin is a beautiful, deep golden brown and an instant-read thermometer inserted into the thickest and meatiest area of the breast (making sure not to touch the bone) registers 165°F (74°C). It’s a good idea to check in a few different places.
Pro Tip: If you notice that the skin is getting too dark before the turkey has reached the correct internal temperature, you can simply tent the breast loosely with a small piece of aluminum foil for the remainder of the cooking time.
Step 5: The Crucial Rest
Carefully transfer the roasted turkey breast from the pan to a large cutting board. Let the turkey breast rest, uncovered, for at least 15 minutes before you even think about carving it.
This is an absolutely essential step. It allows the juices, which have been pushed to the center of the meat during cooking, to relax and redistribute throughout the entire breast, ensuring every slice is moist and succulent.
While the turkey is resting, you can pour the delicious, concentrated pan juices from the bottom of the roasting pan into a small gravy boat or a serving bowl.
Slice the turkey and serve it hot, with the beautiful pan juices spooned over the top.
The Best Juicy & Easy Herb-Roasted Turkey Breast
A classic and flavorful recipe for an herb-roasted, bone-in turkey breast. The turkey is prepared with a savory paste made from minced garlic, dry mustard, and a trio of fresh herbs—rosemary, sage, and thyme. This herb paste is rubbed both directly on the meat under the skin and on the skin itself to ensure a juicy, flavorful result. The turkey is roasted in a pan with white wine, creating simple and delicious pan juices to serve with the sliced meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 53 minutes
- Total Time: 2 hours 23 minutes (includes resting time)
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
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 a rack in a roasting pan.
- Prepare the Herb Paste: In a small bowl, combine the minced garlic, dry mustard, chopped rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice to make a paste.
- Prepare the Turkey: Place the turkey breast, skin side up, on the rack in the roasting pan.
- Gently work your fingers between the skin and the meat to loosen the skin. Smear half of the herb paste directly on the meat, under the skin.
- Spread the remaining paste evenly over the skin of the turkey breast.
- Pour the white wine into the bottom of the roasting pan.
- Roast the Turkey: Roast for 1 hour and 45 minutes to 2 hours, until the skin is golden brown. The turkey is done when an instant-read thermometer inserted into the thickest part of the breast registers 165°F.
- If the skin is over-browning during roasting, cover the breast loosely with aluminum foil.
- When the turkey is done, transfer it to a cutting board, cover with foil, and allow it to rest for 15 minutes before carving.
- Slice the turkey and serve hot with the pan juices spooned over the top.
Notes
- Rubbing the herb paste both under and over the skin is a key technique that adds flavor to the meat while also seasoning the crispy skin.
- Using an instant-read thermometer is the most reliable way to ensure the turkey is cooked to a safe temperature without being overcooked.
- Resting the turkey for 15 minutes after it comes out of the oven is crucial for a juicy, tender result.
Nutrition
- Serving Size: 1 serving (approx. 6 oz meat)
- Calories: 350-450
- Sugar: <1 g
- Sodium: 700-900 mg
- Fat: 15-20 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 2-4 g
- Fiber: <1 g
- Protein: 45-55 g
- Cholesterol: 180-220 mg
Storage and Make-Ahead Tips
A roasted turkey breast is fantastic for delicious leftovers.
- Make-Ahead: You can prepare the savory herb paste up to 2 days in advance and store it in an airtight container in the refrigerator. This makes the day-of prep incredibly fast.
- Storage: Store any leftover carved turkey meat in an airtight container in the refrigerator for up to 4 days. The leftovers are perfect for sandwiches, salads, or soups.
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Creative Recipe Variations
This simple and classic recipe is a perfect canvas for your own delicious and creative twists.
- Use a Different Herb Blend: Feel free to get creative with your fresh herbs. A bright and zesty lemon-dill-parsley blend would be fantastic for a lighter, spring-like flavor. A savory and aromatic blend of tarragon, chives, and parsley would give the turkey a classic French feel.
- Make it a One-Pan Meal: You can easily turn this into a complete one-pan meal by adding some hearty, chopped vegetables to the roasting pan along with the white wine during the last hour of cooking. Chunks of carrots, potatoes, and onions would be delicious.
- Make it with a Boneless Breast: If you can only find a boneless turkey breast, you can still use this recipe. For the best result, use kitchen twine to tie the boneless breast into a neat, compact roast shape. You will need to significantly reduce the cooking time, so rely on your meat thermometer and start checking for doneness much earlier.
Enjoy Your Perfect, Stress-Free Roast!
You’ve just created a stunning, impressive, and perfectly cooked turkey breast that is guaranteed to be the star of your dinner table. This Herb-Roasted Turkey Breast is a testament to the power of a simple, classic technique and fresh ingredients to produce a truly spectacular result. It’s a foolproof recipe that will give you the confidence to roast a perfect bird for any occasion.
We hope you and your loved ones enjoy every last, juicy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a no-fail turkey recipe!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a whole turkey and a bone-in turkey breast?
A whole turkey includes all parts of the bird—the two breasts, two thighs, two drumsticks, and two wings. A whole, bone-in turkey breast (also sometimes called a “turkey crown”) is just the two breast lobes, still attached to the breastbone and rib cage. It is all white meat and is a perfect choice for smaller gatherings where you don’t need the dark meat.
Q2: How do I know for sure when my turkey breast is done?
The only 100% reliable and safe way to know for sure is to use an instant-read meat thermometer. The lean meat of a turkey breast can go from perfectly juicy to dry in just a matter of minutes, so it is very easy to overcook. Insert the thermometer into the very thickest part of the breast, making sure not to touch the bone. It is perfectly and safely cooked when it registers 165°F (74°C).
Q3: What is the secret to keeping my turkey breast from drying out?
This recipe has several secrets built in! Using a bone-in, skin-on breast is the first key. The second is rubbing the flavorful herb paste directly under the skin, which acts as a self-baster. The third is the white wine in the bottom of the pan, which creates a steamy, moist environment. Finally, and most importantly, using a meat thermometer to ensure you do not overcook it, and letting the turkey rest for at least 15 minutes are the final guarantees of a juicy result.
Q4: Can I still make a gravy from the pan juices?
Yes, and you will have the most delicious, simple jus! The recipe directs you to serve the pan juices as is, which is a wonderful, light sauce. To turn it into a more traditional gravy, you can simply pour the pan juices into a small saucepan. Make a “slurry” by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk this slurry into the simmering pan juices and let it cook for a minute or two until it has thickened into a beautiful, light gravy.
Q5: How many people will a 6- to 7-pound bone-in turkey breast serve?
A good rule of thumb for a bone-in turkey breast is to plan for about 3/4 to 1 pound per person. So, a 6- to 7-pound turkey breast will comfortably serve about 6 to 8 people, with the possibility of some delicious leftovers.