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
Scale
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
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for roasting the turkey breast evenly and slowly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
