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.

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.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 1 hour 53 minutes
Total Time: 2 hours 23 minutes (includes resting time)
Yield: 6-8 servings
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.

Find it online: https://cookupjoy.com/herb-roasted-turkey-breast/