Roasted Herb-Infused Turkey Breast with Lemon and White Wine Recipe

If you’re looking for a show-stopping turkey dish without the fuss of cooking an entire bird, then you’re in for a treat. This Roasted Herb-Infused Turkey Breast with Lemon and White Wine Recipe is my go-to when I want juicy, flavorful turkey that’s surprisingly easy to nail. I absolutely love how the fresh herbs, zingy lemon, and crisp white wine come together to create a roast that’s both comforting and elegant. Trust me, once you try this, your family will be asking for it again and again!

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Ingredients You’ll Need

Each ingredient here plays a key role in building flavor without overpowering the natural turkey taste. Fresh herbs are essential for that ‘just-picked’ aroma, while lemon and white wine add brightness that balances richness beautifully. When shopping, pick the freshest herbs you can find and a dry white wine that you actually enjoy sipping—it makes a big difference!

• Whole bone-in turkey breast: Choose a 6 1/2 to 7-pound breast for ideal roasting time and portion size.
• Garlic cloves: Fresh and finely chopped — it’s the aromatic backbone here.
• Fresh rosemary leaves: Woody and fragrant, rosemary is a classic pairing with turkey.
• Fresh sage leaves: Earthy and warm, sage complements the poultry perfectly.
• Fresh thyme leaves: Adds a subtle herby note that ties all flavors together.
• Kosher salt: Better than table salt for seasoning because it dissolves nicely and helps to crisp the skin.
• Freshly cracked black pepper: Adds just enough heat and depth.
• Olive oil: Helps your herbs and garlic form a luscious paste and crisps the skin.
• Freshly squeezed lemon juice: Brightens the entire dish, cutting through richness.
• Dry white wine (Sauvignon Blanc): Pour into the pan to keep the air moist and create a wonderful pan sauce.

Variations

I love making this turkey breast recipe my own by experimenting with herbs and citrus. You should feel free to do the same—it’s a flexible recipe that welcomes your personal touch! Whether you’re avoiding wine or want a bit more punch, there’s a way to tweak it without compromising the delicious results.

• Citrus Swap: Try using orange or lime juice instead of lemon for a sweeter or tangier twist—I did this over summer and everyone noticed the fresh flavor!
• Herb Mix: If you’re short on fresh herbs, dried thyme and rosemary work fine, just use a little less since their flavors concentrate.
• Alcohol-Free Version: Substitute the white wine with low-sodium chicken broth and a splash of white grape juice—this still keeps it moist and flavorful.
• Spice It Up: Add a pinch of smoked paprika or cayenne to the herb paste if you like a gentle hint of warmth; my family enjoyed this variation during a holiday dinner.

How to Make Roasted Herb-Infused Turkey Breast with Lemon and White Wine Recipe

Step 1: Prep the Oven and the Turkey

First things first, preheat your oven to 325°F. This moderate temperature helps the turkey cook evenly without drying out. Place the turkey breast skin-side up on a rack inside your roasting pan. Pro tip: Using a rack helps air circulate and crisps the skin all around instead of just the top. I always find this step gives me that gorgeous golden color.

Step 2: Make and Spread Your Herb Paste

In a small bowl, mix together your garlic, rosemary, sage, thyme, kosher salt, black pepper, olive oil, and freshly squeezed lemon juice until you have a fragrant paste. Here’s the trick I discovered: gently loosen the skin from the turkey breast with your fingers—be careful not to tear it—and smear about half the herb paste directly onto the meat underneath the skin. Then spread the remaining paste evenly over the skin. This method infuses flavor from the inside out and keeps the meat extra juicy.

Step 3: Add Wine for Moisture and Aroma

Pour the white wine into the bottom of your roasting pan. The wine not only adds beautiful flavor as it simmers but also helps maintain moisture during roasting. I like to pick a Sauvignon Blanc because its crisp acidity complements the lemon and herbs perfectly.

Step 4: Roast to Perfection

Roast your turkey breast for about 1 1/2 to 2 hours. You’re looking for golden-brown skin and an internal temperature of 165°F when measured with an instant-read thermometer inserted into the thickest part of the breast. Keep an eye on the skin so it doesn’t over-brown — if it starts to get too dark, tent it loosely with aluminum foil. Once it’s done, cover the turkey with foil and let it rest for 15 minutes. This rest period is key—it allows the juices to redistribute, making every slice tender and juicy.

Step 5: Serve with Pan Juices

Slice your turkey breast and spoon those gorgeous pan juices over the top. I promise this simple touch puts the dish over the top. Those juices are packed with herb and wine flavor that make each bite utterly delicious.

How to Serve Roasted Herb-Infused Turkey Breast with Lemon and White Wine Recipe

Garnishes

I like to garnish the turkey with a few fresh rosemary sprigs and thin lemon slices for that visual pop and an extra hit of fresh aroma. Sometimes, a sprinkle of chopped parsley right before serving brightens the plate and adds a subtle herbaceous note that complements the lemon and white wine flavors perfectly.

Side Dishes

This herb-infused turkey pairs wonderfully with creamy mashed potatoes or a velvety sweet potato puree. For some greens, I often serve garlic-roasted Brussels sprouts or a simple green bean almondine. And don’t forget a fresh, crisp salad with a light vinaigrette to balance out the richness of the turkey.

Creative Ways to Present

For special occasions, I like to carve the turkey breast into thick, elegant slices and arrange them in a fan shape on a platter. Then, drizzle the pan juices over and scatter fresh herbs and lemon zest around the edges. Adding a side of roasted lemon halves caramelized in the oven not only looks gorgeous but gives guests the option to squeeze extra citrus flavor on their slices.

Make Ahead and Storage

Storing Leftovers

I wrap leftover turkey tightly in plastic wrap or store in an airtight container within two hours of cooking to keep it fresh and juicy. It usually keeps well in the fridge for up to 3 days, but I find it’s best enjoyed sooner rather than later for peak flavor and texture.

Freezing

If I want to save turkey for longer, I slice it, then freeze in a single layer on a baking sheet before transferring to a freezer bag. This prevents slices from sticking together and lets me pull out just what I need. Frozen turkey breast keeps well for up to 3 months without losing much flavor.

Reheating

To reheat, I place slices in a covered baking dish with a splash of chicken broth or pan juices, then warm in a 325°F oven for 15-20 minutes. This method helps keep the turkey moist instead of drying out like microwave reheating sometimes does.

FAQs

Final Thoughts

I used to shy away from turkey breast because I worried it would turn out dry or bland, but this Roasted Herb-Infused Turkey Breast with Lemon and White Wine Recipe totally changed that for me. It feels like a special occasion dish that’s surprisingly easy to pull off any night of the week. The herbs and lemon give it bright flavors that keep every bite interesting, and the wine adds that elegant touch I love. I honestly think you’ll enjoy making and sharing this recipe just as much as I do—it’s a total winner you can count on when you want impressive but stress-free cooking.

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