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
- 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/