Ihave been making Ina’s Herb Roasted Turkey Breast for at least ten years. Each and every time I make it I continue to be amazed at how delicious it is. As wonderful as roasting a whole turkey is (not!) there is simply no way to properly cook the legs and thighs without overcooking the breast. Since I really can’t bear to eat dry turkey, I turned to this recipe and never looked back.Over the years, I made two notable tweaks to Ina’s original recipe. The first is that I always double the amount of marinade she calls for. The second is that I always prep the turkey one day in advance so the flavors have time to really infuse the turkey meat.
The combinations of herbs create a really wonderful savory crust that somehow manages to penetrate the entire turkey. It is simply delicious! The hardest part is prepping the herbs you’ll need, which I think we can agree is more time consuming than it is difficult!
Look no further, this is simply the best turkey recipe and the only one you’ll ever need.
Savory roast turkey breast is the only turkey recipe you'll ever need.
- 1 whole bone-in turkey breast 6 1/2 to 7 pounds
- 2 tablespoon minced garlic 6 cloves
- 4 teaspoons dry mustard
- 2 tablespoon chopped fresh rosemary leaves
- 2 tablespoon chopped fresh sage leaves
- 2 teaspoon chopped fresh thyme leaves
- 3 teaspoons kosher salt
- 2 teaspoon freshly ground black pepper
- 4 tablespoons good olive oil
- 4 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
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.
Cover the turkey with plastic wrap and refrigerate overnight.
1 hour before you are ready to cook, take the turkey out to come up closer to room temperature.
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan. 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. 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.