Description
This classic roasted turkey breast recipe features a flavorful herb and garlic paste that penetrates the meat while roasting, resulting in juicy, tender turkey with a beautifully crispy skin. Perfect for holiday meals or any special occasion, it combines fresh rosemary, sage, thyme, garlic, lemon juice, and white wine for an aromatic, savory roast.
Ingredients
Scale
Turkey and Seasoning
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 4 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Additional Ingredients
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (Sauvignon Blanc)
Instructions
- Preheat the oven: Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) and allow it to fully heat before placing the turkey inside.
- Prepare the turkey: Place the turkey breast skin side up on a rack inside a roasting pan to ensure even cooking and air circulation beneath the meat.
- Make the herb garlic paste: In a small bowl, combine the finely chopped garlic, fresh rosemary, sage, thyme, kosher salt, freshly cracked black pepper, olive oil, and lemon juice to create a flavorful paste.
- Apply the paste: Gently loosen the skin from the turkey breast meat using your fingers, being careful not to tear it. Smear half of the herb paste directly onto the meat beneath the skin for deep seasoning. Then evenly spread the remaining paste over the skin’s surface for a flavorful crust.
- Add wine to pan: Pour 1 cup of dry white wine into the bottom of the roasting pan; this will keep the meat moist and add additional flavor while roasting.
- Roast the turkey: Place the turkey in the preheated oven and roast uncovered for 1 ½ to 2 hours. Monitor the turkey’s skin; if it begins to brown too quickly, loosely tent it with aluminum foil to prevent burning. Roast until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees Fahrenheit (74 degrees Celsius) to ensure doneness.
- Rest the turkey: Once fully cooked, remove the turkey from the oven and cover it loosely with aluminum foil. Let it rest at room temperature for 15 minutes to allow the juices to redistribute and keep the meat moist.
- Serve: Slice the turkey breast and serve with the pan juices spooned over the top for added flavor and moisture.
Notes
- Use a meat thermometer for precise doneness; overcooking can dry out the turkey breast.
- Letting the turkey rest after roasting is crucial for juicy meat.
- If fresh herbs are unavailable, dried herbs can be used but reduce the quantities by half due to their stronger flavor.
- White wine in the pan adds moisture and subtle flavor, but you can substitute with chicken broth if preferred.
- For even cooking, bring the turkey breast to room temperature before roasting.
Nutrition
- Serving Size: 1 serving (approx. 150g cooked turkey breast)
- Calories: 320 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 35 g
- Cholesterol: 110 mg
