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.

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.

Author: Evelyn

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.

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