Roast Turkey Breast!
This turkey breast recipe creates the most delicious tasting roast turkey breast! When you don't want to cook the whole bird. So easy you'll be making this over and over!
Ingredients
- 1 teaspoon minced garlic (2 cloves)
- 1 tbsp dry mustard
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tbsp fresh sage (chopped)
- 1 1/2 cups white wine
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- zest of one lemon
- 1 tbsp sea salt
- 1 teaspoon ground black pepper
- 4 pound turkey breast, bone-in
Instructions
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Preheat oven to 350 degrees F.
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Gather and measure the ingredients. Chop the herbs, mince the garlic, zest the lemon.
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Use a roasting pan with a rack and place the turkey in the roasting pan.
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Pour the wine in the bottom of the roasting pan.
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In a small bowl, add the herbs, garlic, dry mustard, olive oil, lemon juice, salt, pepper and lemon zest. Stir to combine.
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Lift the skin of the turkey breast and spread some of the herb mixture along the turkey breast. Do the same on the other side.
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Pull the skin down over the turkey and spread the rest of the herb mixture over the entire turkey breast.
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Place in the preheated oven and roast for about 1 1/2 hours, until a meat thermometer inserted reaches 165 degrees. Put the thermometer in the middle of the breast, the thickest part to determine the temperature.
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Once roasted take the turkey breast in roasting pan and place aluminum foil (aluminum foil tent) over the turkey and let rest for 15 minutes.
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Take the aluminum foil tent off the turkey, slice and serve.
Recipe Notes
If you have enough pan drippings you can make a gravy.
Top Tips for making recipe:
- Make sure the internal temperature reaches 165 degrees.
- Start with a completely thawed turkey breast. If frozen, let defrost in the refrigerator for 24 hours - that should be enough.
- Buy a whole bone-in skin-on turkey breast. This recipe will also work with a split bone-in skin-on turkey breast of the same weight.
- When the turkey is done, cover with an aluminum tent for 15 minutes. This will give juices a chance to redistribute and keep the turkey moist (i.e. not dry!).
- A four-pound turkey will feed approximately 2-4 people (what I used in this recipe). A 6-7 pound turkey breast would feed 6-8 people.
- Pour drippings and juices into a cup if making gravy.
- Storage: Turkey slices can be kept in an airtight container for several days, or frozen for up to a few months.
- The turkey carcass can be saved and used to make turkey broth.