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!
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!
If you want more recipes Join The Club!!!
Need some side dishes? Try these:
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Herb Roasted Turkey Breast
Equipment
- 2 piece roasting pan
- digital thermometer
Ingredients
- 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
Instructions
- 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.
Nutrition
More Recipes
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
I can wait to try this this thanksgiving, i just love to make turkey and ham differently. Thanks fir this.