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Sliced herb roasted turkey breast on a platter garnished with whole cranberries and parsley
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Herb Roasted Turkey Breast

Savory roast turkey breast is the only turkey recipe you'll ever need. 
Prep Time30 minutes
Cook Time2 hours
resting time15 minutes
Total Time2 hours 30 minutes
Course: entree
Cuisine: American

Ingredients

  • 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

Instructions

  • 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 20-30 minutes (Don't worry- It will stay hot!) Slice and serve with the pan juices spooned over the turkey.