If you’ve ever wanted the perfect centerpiece for a family dinner without the fuss of carving an entire bird, then this Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe is going to become your new best friend. I absolutely love how this recipe delivers juicy, flavorful turkey with a crisp skin, all wrapped in a tantalizing herb and garlic paste, finished off with a bright, tangy lemon-wine sauce. Trust me, once you try it, you’ll see why my family goes crazy for it and why it keeps making an appearance on our holiday table and beyond.

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Why You’ll Love This Recipe

  • Simplicity meets elegance: You get that roast turkey flavor without wrestling with a full bird.
  • Aromatic herb-garlic paste: It infuses the turkey with fresh, vibrant flavors that linger on your palate.
  • Moist and tender every time: The technique of loosening the skin and applying the paste underneath keeps that meat juicy.
  • Lemon-wine sauce elevation: The pan juices combined with lemon and white wine make a sauce that’s simply irresistible.
The image shows a white plate on the right side with sliced roasted chicken arranged in two rows with golden brown and herb-speckled skin; next to it are two opened pomegranate halves with bright red seeds and scattered leaves adding green color around the plate. On the bottom left, a white plate holds three slices of roasted chicken with a side salad made of dark green kale, purple radicchio, yellow-orange persimmon slices, and scattered red pomegranate seeds, with a silver fork resting on the plate. At the top left, there is a white bowl filled with the same colorful salad, and two wooden salad utensils rest inside. A glass of red wine sits near the center on a white marbled surface, alongside a knife with a dark handle beside a coral-colored cloth napkin. The overall scene is bright and fresh, showing a mix of warm and cool tones photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

I love how these simple ingredients come together to create an unbeatable balance of earthy herbs, bright citrus, and savory notes. When shopping, grab the freshest herbs you can find—it truly makes a difference here.

  • Whole bone-in turkey breast: Opt for one around 6 1/2 to 7 pounds for the right portion size and cooking time.
  • Garlic cloves: Fresh is key, finely chopped for maximum flavor.
  • Fresh rosemary leaves: Adds piney, slightly peppery notes; chop finely for even distribution.
  • Fresh sage leaves: Earthy and fragrant, sage complements turkey perfectly.
  • Fresh thyme leaves: Offer that subtle herby lift that doesn’t overpower.
  • Kosher salt: For seasoning and balancing all the flavors.
  • Freshly cracked black pepper: Adds just the right amount of spice.
  • Olive oil: Helps the herbs and garlic meld into a paste and crisps the turkey skin.
  • Freshly squeezed lemon juice: Brings a bright acidity that cuts through richness.
  • Dry white wine (Sauvignon Blanc): For that luxurious, slightly fruity pan sauce.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of this Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe is how versatile it is. I love tweaking it depending on the season or my mood, so feel free to make it your own!

  • Herb swap: I sometimes replace sage with fresh oregano or marjoram for a slightly different herbal character that still complements the turkey beautifully.
  • Non-alcoholic version: If you want to skip the wine, chicken broth with a splash of apple cider vinegar works great for the pan juices.
  • Spicy kick: Add a pinch of red pepper flakes to the herb-garlic paste if you like a little heat; it’s subtle but adds excitement!
  • Butter instead of olive oil: For a richer paste, I’ve used softened butter with the herbs and garlic, especially when I want that ultra-luxurious skin.

How to Make Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe

Step 1: Prep Your Turkey and Oven

Start by preheating your oven to 325°F (165°C). Place the turkey breast skin-side up on a rack in a roasting pan. This elevated setup helps air circulate and gives you evenly roasted skin without sogginess. Make sure you’ve patted the skin dry — this little detail can mean the difference between crispy and underwhelming skin.

Step 2: Mix and Apply the Herb-Garlic Paste

In a small bowl, combine finely chopped garlic, rosemary, sage, thyme, kosher salt, freshly cracked pepper, olive oil, and lemon juice. I like to mash it all together until it forms a pasty consistency. Then, gently loosen the turkey skin from the meat with your fingers — this is important because applying the paste directly to the meat under the skin infuses the flavors deeply while keeping the skin beautiful and crispy on top. Spread half the paste underneath the skin, then rub the rest evenly on the skin’s surface. Your kitchen is about to smell amazing.

Step 3: Add Wine and Roast

Pour the dry white wine into the bottom of the roasting pan—this will mingle with turkey juices and become your pan sauce. Roast uncovered for about 1 1/2 to 2 hours, keeping an eye on the skin’s color. If it starts to brown too quickly, tent lightly with foil to prevent burning. Use an instant-read thermometer inserted into the thickest meat (avoiding bone) to ensure it hits 165°F. This is the foolproof way to get perfectly cooked turkey every time.

Step 4: Rest, Slice, and Serve with Sauce

When the turkey is done, remove it from the oven and tent loosely with foil. Let it rest for about 15 minutes. Resting is crucial—it allows the juices to redistribute so your meat is juicy and tender, not dry. Slice your turkey breast and spoon the luscious pan juices over each serving. I promise, this sauce is the star of the show—tangy, herby, and perfectly balanced with the roast flavor.

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Pro Tips for Making Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe

  • Loosen skin gently: I used to be too rough and tore the skin—take your time and slide your fingers carefully to keep it in one piece.
  • Don’t skip resting: Letting the turkey rest makes slicing easier and prevents all those precious juices from running onto the cutting board.
  • Choose your wine wisely: Pick a dry white with good acidity like a Sauvignon Blanc—it brightens the sauce without overpowering.
  • Tent to avoid over-browning: I discovered this trick early on after frustrated attempts with burnt skin; foil saves the day every time.

How to Serve Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe

A sliced roasted meat is placed in the center of a white oval plate, arranged in a neat row with a golden-brown crust and specks of black pepper on top. Around the meat are several halved pomegranates showing bright red seeds inside with their white pith. Dark green glossy leaves are spread underneath and around the meat and pomegranates, creating a natural frame. The plate sits on a white marbled surface with a pale pink tabletop partially visible, along with a glimpse of a white bowl filled with colorful salad and other dishes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley over the sliced turkey for a pop of color and a fresh herbaceous note that pairs beautifully with the lemon sauce. Sometimes, a few toasted pine nuts on the side add a lovely crunch and nutty contrast to the tender meat.

Side Dishes

My go-to sides are creamy mashed potatoes and roasted root vegetables like carrots and parsnips—both soak up that lemon-wine pan sauce perfectly. Roasted green beans with garlic or a bright, crisp salad also complement the rich turkey wonderfully.

Creative Ways to Present

For special occasions, I’ve arranged the sliced turkey breast on a large platter surrounded by lemon wedges, sprigs of rosemary, and edible flowers. It makes the dish look as festive as it tastes—your guests will be impressed before even taking a bite!

Make Ahead and Storage

Storing Leftovers

Leftover turkey breast keeps beautifully in an airtight container in the fridge for up to 3 days. I recommend spooning some pan sauce over the slices before storing to keep them moist and flavorful.

Freezing

I’ve frozen leftover slices wrapped tightly in plastic wrap and foil, then placed in a freezer bag—it freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover turkey slices with foil and warm gently in a 300°F oven for about 15-20 minutes, adding a splash of broth or pan juices to keep it from drying out. Microwave works too, but low power and short intervals are key to avoid rubbery texture.

FAQs

  1. Can I use a boneless turkey breast for this recipe?

    Absolutely! If you use a boneless turkey breast, the cooking time will be shorter—start checking temperature around 60 minutes. The recipe and herb-garlic paste work just as well; just be gentle when loosening the skin, as boneless breasts have thinner skin.

  2. What if I don’t have fresh herbs on hand?

    You can substitute dried herbs, but reduce the quantities to about one-third since dried herbs are more concentrated and can be overpowering. For example, use 2 teaspoons dried rosemary instead of 2 tablespoons fresh.

  3. How do I know when the turkey breast is fully cooked?

    The best way is to use an instant-read thermometer inserted into the thickest part of the breast without touching the bone. It should read 165°F (74°C) to ensure it’s safe and juicy. If you don’t have a thermometer, check that the juices run clear and the meat is opaque.

  4. Can I make the lemon-wine sauce separately?

    The sauce naturally forms from the pan juices during roasting, but if you want, you can reduce the wine with lemon juice and herbs on the stove while the turkey rests to intensify flavor and have a thicker sauce ready to drizzle.

Final Thoughts

When I first tried this Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe, I was honestly amazed at how easy it was to get restaurant-quality results at home. The juicy, flavorful turkey paired with that simple yet elegant sauce is pure magic. Whether it’s for a holiday meal or a weekend dinner that calls for something special, I hope this recipe brings you just as much joy and deliciousness as it has brought my family time and again. Give it a go—you’ll be so glad you did!

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Roasted Turkey Breast with Herb-Garlic Paste and Lemon-Wine Sauce Recipe

4.9 from 79 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Roasted Turkey Breast recipe features a bone-in turkey breast seasoned with a flavorful garlic and fresh herb paste. Roasted slowly to juicy perfection with dry white wine, it results in tender, golden-brown meat perfect for a smaller feast or holiday gathering.

Ingredients

Turkey

  • 1 whole bone-in turkey breast, 6 1/2 to 7 pounds

Herb Paste

  • 4 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice

Additional

  • 1 cup dry white wine (Sauvignon Blanc)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for roasting the turkey breast evenly and slowly.
  2. Prepare Turkey: Place the turkey breast skin side up on a rack inside a roasting pan to allow heat circulation and to keep it elevated from the pan juices.
  3. Make Herb Paste: In a small bowl, mix together finely chopped garlic, rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice until a paste forms.
  4. Apply Paste: Gently loosen the skin from the turkey meat using your fingers. Smear half of the herb paste directly onto the meat under the skin for deep flavor. Spread the remaining paste evenly on the skin surface.
  5. Add Wine: Pour 1 cup of dry white wine into the bottom of the roasting pan; this will help keep the turkey moist and add flavor during roasting.
  6. Roast Turkey: Roast the turkey breast in the oven for 1 1/2 to 2 hours. Monitor the skin and if it starts to brown too much, loosely cover with aluminum foil to prevent burning.
  7. Check Doneness: Ensure the turkey is cooked when the skin is golden brown and an instant-read thermometer inserted into the thickest part reads 165 degrees Fahrenheit.
  8. Rest and Serve: Remove the turkey from the oven, cover it loosely with foil, and let it rest at room temperature for 15 minutes. Then slice and serve with the pan juices spooned over the meat.

Notes

  • This recipe is perfect for those who want delicious roasted turkey without cooking an entire bird.
  • Inspired by Ina Garten’s approach for a foolproof flavorful roasted turkey breast.
  • Letting the turkey rest allows the juices to redistribute for moist, tender slices.
  • Using fresh herbs and white wine adds layers of fresh, aromatic flavor to the meat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 641 kcal
  • Sugar: 1 g
  • Sodium: 1598 mg
  • Fat: 27 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0.4 g
  • Protein: 90 g
  • Cholesterol: 242 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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