Roasted Garlic Herb Turkey Breast with White Wine Recipe

If you’re looking for a show-stopper roast that’s juicy, flavorful, and downright comforting, then this Roasted Garlic Herb Turkey Breast with White Wine Recipe is exactly what you need. I absolutely love how the garlic and fresh herbs mingle with the tender turkey and the subtle zing of white wine – it’s like a hug on a plate. Whether you’re cooking for family dinner or a special occasion, you’ll find this recipe is both easy to follow and just bursting with flavor. Keep reading and I’ll share all my best tips so your roast comes out perfectly every time.

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Ingredients You’ll Need

Each ingredient in this Roasted Garlic Herb Turkey Breast with White Wine Recipe plays a starring role. You’ll want fresh herbs for that vibrant, unmistakable flavor, good quality olive oil for richness, and dry white wine to add subtle acidity that helps keep the turkey juicy.

• Whole bone-in turkey breast: Opt for a 6 ½ to 7-pound breast for perfect portioning and even cooking.
• Garlic cloves: Fresh and finely chopped; roasted garlic is a game-changer here.
• Fresh rosemary leaves: Chop them finely to release the oils and aroma.
• Fresh sage leaves: Fresh is best here for that earthy depth.
• Fresh thyme leaves: Adds subtle citrus and floral notes that balance the richness.
• Kosher salt: Essential for seasoning and drawing out the turkey’s natural flavors.
• Freshly cracked black pepper: For a gentle kick and warmth.
• Olive oil: Helps the herbs bind and creates a gorgeously crisp skin.
• Freshly squeezed lemon juice: Brightens and balances the herbal aromatics.
• Dry white wine: Sauvignon Blanc or similar; used in roasting pan for moisture and flavor.

Variations

I really encourage you to make this recipe your own! Sometimes I tweak the herbs based on the season, or swap the white wine for a fruity apple cider if I don’t have wine on hand. You’ll find that slight adjustments can add your own twist while keeping the essence.

• Herb swap: When fresh herbs aren’t available, use dried but reduce the amount by half to avoid overpowering.
• Wine alternatives: White grape juice with a splash of white vinegar works when you want something non-alcoholic but similar in acidity.
• Spicy kick: Add a pinch of crushed red pepper flakes in the herb paste for a hint of warmth.
• Dairy twist: For creamier flavor, brush softened butter mixed with garlic and herbs under the skin instead of olive oil.

How to Make Roasted Garlic Herb Turkey Breast with White Wine Recipe

Step 1: Prep Your Turkey and Herb Paste

Start by preheating your oven to 325°F — this lower temperature is key to cooking the breast gently and evenly without drying it out. While the oven warms, combine the chopped garlic, fresh rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice into a fragrant paste. Here’s a trick I discovered: use your fingertips to loosen the skin carefully from the meat without tearing it, then spread half the herb paste directly under the skin—this infuses flavor right into the turkey breast itself. Spread the remaining herb paste evenly over the skin for a beautiful, flavorful crust.

Step 2: Roast with White Wine for Juiciness

Place the turkey breast skin side up on a rack in your roasting pan. Pour the dry white wine into the bottom of the pan to add moisture and create savory pan juices. Roast for about 1 ½ to 2 hours, keeping a close eye on the skin’s color. If the skin starts browning too quickly, just tent it loosely with foil—it’s a little tip I picked up that helps avoid burnt spots while still achieving golden crispiness. Use an instant-read thermometer inserted into the thickest part of the breast; once it hits 165°F, your turkey is done.

Step 3: Rest and Serve

Don’t rush this part! Tent the turkey with foil and let it rest for 15 minutes before slicing. This is crucial for juicy, tender slices that hold their shape. When you carve, spoon the flavorful pan juices over each serving – that simple finishing touch takes the dish from great to unforgettable.

How to Serve Roasted Garlic Herb Turkey Breast with White Wine Recipe

Garnishes

I love finishing this turkey with a few sprigs of fresh thyme or rosemary for a rustic look. A squeeze of extra fresh lemon juice or a drizzle of your roasted pan juices really brings everything together on the plate – trust me, it’s a little trick that guests always notice.

Side Dishes

My favorite side dishes with this Roasted Garlic Herb Turkey Breast with White Wine Recipe are creamy mashed potatoes, roasted garlic green beans, and a crisp autumn apple salad. The balance of creamy, crisp, and tangy sides complements the rich, herbaceous turkey beautifully.

Creative Ways to Present

If you want to wow at a holiday table or dinner party, serve the turkey breast whole on a platter garnished with fresh herbs, lemon slices, and a scattering of roasted garlic cloves. Alternatively, slice it thickly and layer the meat over a bed of wilted spinach or wild rice pilaf for an elegant presentation that’s as tasty as it looks.

Make Ahead and Storage

Storing Leftovers

I usually store leftover turkey breast in an airtight container in the fridge for up to 3 days. One trick I learned is to keep a little bit of the pan juices stored separately and spoon some over when reheating – it keeps the meat from getting dry and adds that fresh roasted flavor back.

Freezing

This turkey breast freezes surprisingly well. I slice it before freezing, wrap portions tightly in plastic wrap and foil, and place them in freezer bags. When you thaw slowly in the fridge overnight, the texture stays just right without being mushy.

Reheating

To reheat without drying out, I recommend warming slices covered in foil at 300°F for about 15 minutes, with a splash of pan gravy or broth to keep moisture. Microwave works too, but keep it short and covered to preserve juiciness.

FAQs

Final Thoughts

Sharing this Roasted Garlic Herb Turkey Breast with White Wine Recipe feels like sharing a little family tradition. It’s one of those dishes that fills the kitchen with incredible aromas and brings everyone to the table with happy hearts. Whenever I make this, I’m reminded why simple, fresh ingredients done right make all the difference. I hope you’ll try it soon and see just how satisfying and tasty a turkey breast roast can be — it might just become your new favorite go-to. Happy roasting!

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