Herb Roasted Turkey Breast
Grace your table with an absolutely delicious turkey breast. You'll be even happier when you make a sandwich the next day. Moist, flavorful, delicious!
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6 servings
Ingredients
- 1 bone-in turkey breast -- 3 1/2-4 pounds
- 3 clovesgarlic -- minced
- 2 teaspoonsdry mustard
- 1 1/2 tablespoonschopped rosemary leaves
- 1 1/2 tablespoonschopped sage leaves
- 2 teaspoonschopped thyme leaves
- 2 teaspoonsKosher salt
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsextra-virgin olive oil
- 2 tablespoonsfreshly squeezed lemon juice
- 1 cupdry white wine
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 325º F
- 2
Place the turkey breast, skin side up, on a rack in a roasting pan.
- 3
Combine the remaining ingredients, except the wine, in a small bowl to make a paste. Lift the skin of the breast and spread half of the mixture under it. Smear the rest all over the breast and skin. Pour the wine in the bottom of the pan and roast the breast from 1 1/2 to , until the skin is golden brown and an instant-read thermometer reaches 165 degrees at the thickest part of the breast. (Add more wine if it evaporates.) Remove breast from oven and cover with foil for allowing the meat to rest and juices to redistribute.
- 4
Slice and serve with juices from the pan.