Description
This Roasted Turkey Breast recipe offers a flavorful and juicy alternative to roasting a whole turkey. Infused with fresh garlic and herbs like rosemary, sage, and thyme, and finished with lemon juice and white wine, it delivers a golden brown, tender bird perfect for holiday dinners or special family meals. The recipe is straightforward and manageable, producing a deliciously aromatic turkey breast that is sure to impress.
Ingredients
Scale
Turkey and Marinade
- 1 whole bone-in turkey breast, 6 1/2 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
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine (Sauvignon Blanc)
Instructions
- Preheat and prepare turkey: Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan to ensure even cooking and airflow around the bird.
- Make herb paste: In a small bowl, combine finely chopped garlic, fresh rosemary, sage, thyme, kosher salt, freshly cracked black pepper, olive oil, and freshly squeezed lemon juice to create a flavorful herb paste.
- Apply herb paste: Gently loosen the skin from the meat using your fingers, being careful not to tear it. Spread half of the herb paste directly onto the meat underneath the skin, then evenly spread the remaining paste all over the skin. This method infuses the flavors deep into the turkey breast.
- Prepare for roasting: Pour 1 cup of dry white wine into the bottom of the roasting pan to add moisture and flavor, and to keep the turkey breast juicy while roasting.
- Roast the turkey: Place the roasting pan in the oven and roast the turkey breast for 1 1/2 to 2 hours. Monitor the skin for browning; if it begins to over-brown, loosely cover the breast with aluminum foil to prevent burning.
- Check doneness: Use an instant-read thermometer inserted into the thickest, meatiest part of the breast. The turkey is done when the internal temperature reaches 165 degrees F, ensuring safe and perfect doneness.
- Rest the turkey: Once cooked, cover the turkey loosely with foil and let it rest at room temperature for 15 minutes. Resting allows the juices to redistribute throughout the meat, resulting in moist slices.
- Serve: Slice the turkey breast and serve it with the pan juices spooned over the top for an added burst of flavor and moisture.
Notes
- This recipe is ideal if you want the taste of roasted turkey without the commitment of cooking a whole bird, making it a great option for smaller gatherings.
- The use of fresh herbs and garlic paste beneath and on top of the skin ensures maximum flavor infusion.
- Using white wine in the roasting pan adds moisture and a subtle depth of flavor to the pan juices.
- Covering the turkey if the skin browns too quickly prevents burning while allowing the meat to cook fully.
- Allowing the turkey to rest after cooking is crucial for juicy, tender slices.
- Recipe adapted from Ina Garten, known as the Barefoot Contessa.
Nutrition
- Serving Size: 1 serving (approx. 6 oz turkey breast with skin)
- Calories: 641 kcal
- Sugar: 1 g
- Sodium: 1598 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.4 g
- Protein: 90 g
- Cholesterol: 242 mg
