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By: Chef Laura Bonicelli

Herb Roasted Turkey Breast is my go-to turkey recipe, whether I want turkey for sandwiches, to use in another dish – like a Turkey Tetrazzini, or to serve as a main dish with sides. Buy your ingredients at your favorite Farmers Market! 

Herb Roasted Turkey

About Herb Roasted Turkey Breast

Herb Roasted Turkey Breast is my go-to turkey recipe, whether I want turkey for sandwiches, to use in another dish – like a Turkey Tetrazzini, or to serve as a main dish with sides.

The tradition of roasting a whole turkey at Thanksgiving is, of course, very American. However, it can be challenging to get the turkey to cook evenly because by the time you get everything up to temp – the breast can be dried out and overcooked. There are many solutions out there – brining – basting – injecting – deep-frying – my best answer is spatchcocking the whole bird (which is taking out the backbone and roasting it flat. Spatchcocking is an excellent method – but you do lose the drama of presenting an entire bird. Since most people go for turkey breast, I started using this combination of herbs and wine and just roasting the breast alone. And the result is a moist and herby and delicious!

It can be a trick to find a whole bone-in turkey breast with the skin intact. It’s worth making a few phone calls to butcher shops or the butcher department in your local grocery store because these days, many stores only carry whole birds and packaged skinless, boneless breasts. We’re working with putting part of the herb mixture under the skin.

The herb mixture contains four of the usual suspects, garlic, rosemary, sage, and thyme. But, it also has lemon juice. The lemon juice gives the Herb Roasted Turkey Breast a little tang and accentuates the herbs’ flavor. I rub half of the herb mixture under the skin and the rest over the entire breast. The real secret to the turkey meat’s moistness is the wine in the bottom of the roasting pan. You’re essentially roasting the bird while your steaming flavor into the meat.

I hope you like turkey sandwiches!

making herb mixture
releasing skin
Finishing Bird
Buon Appetito!

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Step by Step Instructions

Herb Roasted Turkey

Herb Roasted Turkey Breast

© Chef Laura Bonicelli
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!
5 from 1 vote

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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner, Lunch, Main Dish - Poultry, MM-Blue
Cuisine none
Servings 6
Calories 49 kcal


  • 2 piece roasting pan
  • digital thermometer


  • 1 bone-in turkey breast -- 3 1/2-4 pounds
  • 3 cloves garlic -- minced
  • 2 teaspoons dry mustard
  • 1 1/2 tablespoons chopped rosemary leaves
  • 1 1/2 tablespoons chopped sage leaves
  • 2 teaspoons chopped thyme leaves
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine


  • Preheat oven to 325º F
  • Place the turkey breast, skin side up, on a rack in a roasting pan.
  • 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 2 hours, 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 20 minutes allowing the meat to rest and juices to redistribute.
  • Slice and serve with juices from the pan.

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Calories: 49kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 776mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword herbs, rosemary, sage, thyme, turkey
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