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Herb-Roasted Turkey Breast

This recipe provides an easy method for roasting a bone-in turkey breast. An aromatic paste of herbs, garlic, and citrus is applied under and over the skin before roasting with white wine, resulting in moist, flavorful meat with crispy skin and delicious pan juices.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4387.5 kcal

Equipment

  • 1 Roasting Pan with Rack
  • 1 Small Mixing Bowl
  • 1 Instant-Read Thermometer
  • 1 Aluminum Foil
  • 1 Chef's knife For slicing

Ingredients
  

Main

  • 1 whole bone-in turkey breast 6 1/2 to 7 pounds
  • 1 tablespoon minced garlic 3 cloves
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons good olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup dry white wine

Instructions
 

  • Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
  • In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
  • Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Notes

Ensuring the herb paste is applied both under and over the skin is key for maximum flavor penetration and a crispy skin. The wine in the pan base creates steam for moisture and forms flavorful pan juices. Always test the internal temperature in multiple thick spots to ensure even cooking and safety (165°F). Resting the turkey breast after cooking is crucial; it allows the juices to redistribute, resulting in significantly more tender and moist meat. Cover loosely with foil during resting to retain heat without steaming the skin crispness.