Introduction: Can a Turkey Breast Be Juicy, Flavorful, and Easy to Prepare?
Looking for a holiday centerpiece that’s simpler than a whole turkey but just as delicious? Herb-Roasted Turkey Breast, inspired by Ina Garten’s recipe, delivers a juicy, golden-brown turkey breast infused with a fragrant garlic-herb paste and bright lemon notes. Rated 4.7 out of 5 stars from 658 reviews, this easy recipe is perfect for smaller gatherings. Ready to roast a turkey breast that’s sure to impress? Let’s dive into this flavorful recipe!
Overview: Why Herb-Roasted Turkey Breast Shines
Herb-Roasted Turkey Breast is loved for its tender meat, crispy skin, and bold herb flavors. Here’s what makes it special:
- Time Requirement: 25 minutes prep, 15 minutes inactive (resting), 1 ¾ to 2 hours cooking, totaling 2 hours 40 minutes.
- Difficulty Level: Easy—requires mixing, rubbing, and roasting, perfect for all skill levels.
- Why It’s Special: A bone-in turkey breast is coated with a garlic-mustard-herb paste and roasted with white wine for moisture and depth, yielding a juicy, flavorful dish. This recipe serves 6, ideal for small holiday meals or family dinners.
Perfect for Thanksgiving, Christmas, or any occasion where a succulent turkey dish is desired.
Essential Ingredients
Herb-Roasted Turkey Breast uses simple, bold ingredients for a flavorful result. Here’s what you’ll need for 6 servings:
- 1 whole bone-in turkey breast (6 ½ to 7 pounds): The juicy, flavorful centerpiece.
- 1 tablespoon minced garlic (3 cloves): Adds savory depth.
- 2 teaspoons dry mustard: Brings a tangy, spicy note.
- 1 tablespoon chopped fresh rosemary leaves: Provides earthy, aromatic flavor.
- 1 tablespoon chopped fresh sage leaves: Adds warm, savory notes.
- 1 teaspoon chopped fresh thyme leaves: Contributes subtle herbaceous flavor.
- 2 teaspoons kosher salt: Enhances overall flavor.
- 1 teaspoon freshly ground black pepper: Adds mild spice.
- 2 tablespoons good olive oil: Binds the paste and promotes browning.
- 2 tablespoons freshly squeezed lemon juice: Brightens the flavors.
- 1 cup dry white wine: Keeps the turkey moist and adds depth to pan juices.
Why These Ingredients Matter
- Turkey Breast: Bone-in ensures juiciness and flavor; skin crisps beautifully.
- Herb Paste: Garlic, mustard, and fresh herbs create a fragrant, savory coating.
- Lemon Juice: Adds brightness to balance richness.
- White Wine: Enhances moisture and creates flavorful pan juices.
Substitutions and Variations
- Turkey Breast: Use a boneless breast (reduce cooking time by 15-20 minutes); adjust weight to 5-6 pounds.
- Garlic: Swap with 1 teaspoon garlic powder if fresh isn’t available.
- Dry Mustard: Replace with 1 tablespoon Dijon mustard for a milder tang.
- Herbs: Use dried herbs (½ teaspoon each of rosemary, sage, thyme) or swap with parsley, oregano, or a mix.
- Olive Oil: Substitute with avocado oil or melted butter for richer flavor.
- Lemon Juice: Use orange juice or 1 tablespoon white wine vinegar.
- White Wine: Replace with chicken broth or apple juice for a non-alcoholic option.
- Vegan Option: Not applicable for turkey; use paste on roasted vegetables like cauliflower.
- Gluten-Free: Naturally gluten-free; ensure wine and mustard are gluten-free.
- Flavor Variations:
- Citrus-Herb Turkey Breast: Add 1 tablespoon orange zest to the paste.
- Spicy Turkey Breast: Mix ½ teaspoon cayenne or chili flakes into the paste.
- Garlic-Lemon Turkey Breast: Double the garlic and lemon juice for bold flavor.
- Maple-Herb Turkey Breast: Add 1 tablespoon maple syrup to the paste.
- Mediterranean Turkey Breast: Add 1 teaspoon dried oregano and ¼ cup chopped olives to the paste.
Step-by-Step Instructions
Making Herb-Roasted Turkey Breast is a straightforward process that yields a juicy, flavorful dish. Let’s get roasting!
Step 1: Gather and Prep
- Gather all ingredients: 6 ½ to 7-pound bone-in turkey breast, 1 tablespoon minced garlic, 2 teaspoons dry mustard, 1 tablespoon rosemary, 1 tablespoon sage, 1 teaspoon thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 cup white wine.
- Preheat the oven to 325°F (163°C).
- Place the turkey breast, skin side up, on a rack in a roasting pan.
Tip: Pat the turkey dry for crispier skin; ensure the rack elevates the breast for even cooking.
Step 2: Make the Herb Paste
- In a small bowl, combine 1 tablespoon minced garlic, 2 teaspoons dry mustard, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1 teaspoon chopped thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons lemon juice.
- Mix until a smooth paste forms.
Tip: Chop herbs finely for even distribution; mix thoroughly to blend flavors.
Step 3: Apply the Paste
- Gently loosen the skin from the turkey breast meat with your fingers, being careful not to tear it.
- Spread half the herb paste directly on the meat under the skin.
- Spread the remaining paste evenly over the skin.
- Pour 1 cup dry white wine into the bottom of the roasting pan.
Tip: Apply paste evenly under and over the skin for maximum flavor; add wine carefully to avoid washing off the paste.
Step 4: Roast
- Roast at 325°F for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer reads 165°F in the thickest, meatiest parts (test multiple spots).
- If the skin browns too quickly, cover the breast loosely with aluminum foil.
Tip: Use a reliable thermometer for accuracy; check early to avoid overcooking.
Step 5: Rest and Serve
- Remove the turkey from the oven, cover with foil, and let rest at room temperature for 15 minutes.
- Slice thinly and serve with pan juices spooned over the top, about ¾-1 pound per serving.
Tip: Resting ensures juiciness; strain pan juices for a smoother sauce.
Assembly: Building the Perfect Herb-Roasted Turkey Breast
Making Herb-Roasted Turkey Breast is all about infusing flavor and ensuring juiciness. Here’s how to make it shine:
- Turkey Breast: Bone-in for moisture and flavor, with crispy skin.
- Herb Paste: Garlic, herbs, and mustard create a fragrant, savory coating.
- White Wine: Keeps the meat moist and adds depth to pan juices.
- Resting: Locks in juices for tender slices.
Presentation Tips
- Arrange sliced turkey on a platter with fresh herbs (rosemary or thyme) for a festive look.
- Serve pan juices in a small gravy boat for drizzling.
- Pair with sides like scalloped potato gratin, balsamic-roasted Brussels sprouts, or roasted sweet potatoes.
Storage and Make-Ahead Tips
Herb-Roasted Turkey Breast is great for make-ahead prep or leftovers.
- Storage:
- Store sliced turkey in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months; wrap tightly in plastic and foil, separating slices for easy use.
- Make-Ahead:
- Prepare herb paste up to 1 day ahead; refrigerate in an airtight container.
- Rub paste on turkey and refrigerate up to 12 hours before roasting for deeper flavor.
- Reheating: Reheat slices in a 325°F oven, covered with foil and a splash of broth, for 10-15 minutes; or microwave briefly with a damp paper towel.
- Tip: Save pan juices for reheating to maintain moisture; use leftovers in sandwiches or salads.
Recipe Variations
Herb-Roasted Turkey Breast is versatile and easy to customize. Here are some fun twists:
- Lemon-Garlic Turkey Breast: Double the lemon juice and garlic for a brighter, bolder flavor.
- Spicy Herb Turkey Breast: Add 1 teaspoon smoked paprika or chili flakes to the paste.
- Vegan Option: Use paste on a whole roasted cauliflower or portobello mushrooms.
- Gluten-Free: Naturally gluten-free; ensure wine and mustard are gluten-free.
- Honey-Herb Turkey Breast: Add 1 tablespoon honey to the paste for a touch of sweetness.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 400-500 kcal (varies by portion size and skin inclusion).
- Protein: High, from turkey.
- Fat: Moderate, from olive oil and skin (skinless is leaner).
- Carbs: Low, from wine and mustard.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Juicy, Herby Delight!
Herb-Roasted Turkey Breast is the centerpiece that brings juicy, flavorful, and aromatic perfection to every bite. With its fragrant herb paste, crispy skin, and tender meat, it’s perfect for Thanksgiving, Christmas, or smaller gatherings. Easy to make with a big flavor payoff, this dish is sure to impress your guests. So, grab your roasting pan, whip up this elegant recipe, and enjoy a holiday favorite. We’d love to hear how your turkey breast turns out—share your creations in the comments or on social media!
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Herb-Roasted Turkey Breast
Description
Looking for a holiday centerpiece that’s simpler than a whole turkey but just as delicious? Herb-Roasted Turkey Breast, inspired by Ina Garten’s recipe, delivers a juicy, golden-brown turkey breast infused with a fragrant garlic-herb paste and bright lemon notes.
Ingredients
Herb-Roasted Turkey Breast uses simple, bold ingredients for a flavorful result. Here’s what you’ll need for 6 servings:
- 1 whole bone-in turkey breast (6 ½ to 7 pounds): The juicy, flavorful centerpiece.
- 1 tablespoon minced garlic (3 cloves): Adds savory depth.
- 2 teaspoons dry mustard: Brings a tangy, spicy note.
- 1 tablespoon chopped fresh rosemary leaves: Provides earthy, aromatic flavor.
- 1 tablespoon chopped fresh sage leaves: Adds warm, savory notes.
- 1 teaspoon chopped fresh thyme leaves: Contributes subtle herbaceous flavor.
- 2 teaspoons kosher salt: Enhances overall flavor.
- 1 teaspoon freshly ground black pepper: Adds mild spice.
- 2 tablespoons good olive oil: Binds the paste and promotes browning.
- 2 tablespoons freshly squeezed lemon juice: Brightens the flavors.
- 1 cup dry white wine: Keeps the turkey moist and adds depth to pan juices.
Why These Ingredients Matter
- Turkey Breast: Bone-in ensures juiciness and flavor; skin crisps beautifully.
- Herb Paste: Garlic, mustard, and fresh herbs create a fragrant, savory coating.
- Lemon Juice: Adds brightness to balance richness.
- White Wine: Enhances moisture and creates flavorful pan juices.
Substitutions and Variations
- Turkey Breast: Use a boneless breast (reduce cooking time by 15-20 minutes); adjust weight to 5-6 pounds.
- Garlic: Swap with 1 teaspoon garlic powder if fresh isn’t available.
- Dry Mustard: Replace with 1 tablespoon Dijon mustard for a milder tang.
- Herbs: Use dried herbs (½ teaspoon each of rosemary, sage, thyme) or swap with parsley, oregano, or a mix.
- Olive Oil: Substitute with avocado oil or melted butter for richer flavor.
- Lemon Juice: Use orange juice or 1 tablespoon white wine vinegar.
- White Wine: Replace with chicken broth or apple juice for a non-alcoholic option.
- Vegan Option: Not applicable for turkey; use paste on roasted vegetables like cauliflower.
- Gluten-Free: Naturally gluten-free; ensure wine and mustard are gluten-free.
- Flavor Variations:
- Citrus-Herb Turkey Breast: Add 1 tablespoon orange zest to the paste.
- Spicy Turkey Breast: Mix ½ teaspoon cayenne or chili flakes into the paste.
- Garlic-Lemon Turkey Breast: Double the garlic and lemon juice for bold flavor.
- Maple-Herb Turkey Breast: Add 1 tablespoon maple syrup to the paste.
- Mediterranean Turkey Breast: Add 1 teaspoon dried oregano and ¼ cup chopped olives to the paste.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 6 ½ to 7-pound bone-in turkey breast, 1 tablespoon minced garlic, 2 teaspoons dry mustard, 1 tablespoon rosemary, 1 tablespoon sage, 1 teaspoon thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 cup white wine.
- Preheat the oven to 325°F (163°C).
- Place the turkey breast, skin side up, on a rack in a roasting pan.
Tip: Pat the turkey dry for crispier skin; ensure the rack elevates the breast for even cooking.
Step 2: Make the Herb Paste
- In a small bowl, combine 1 tablespoon minced garlic, 2 teaspoons dry mustard, 1 tablespoon chopped rosemary, 1 tablespoon chopped sage, 1 teaspoon chopped thyme, 2 teaspoons kosher salt, 1 teaspoon black pepper, 2 tablespoons olive oil, and 2 tablespoons lemon juice.
- Mix until a smooth paste forms.
Tip: Chop herbs finely for even distribution; mix thoroughly to blend flavors.
Step 3: Apply the Paste
- Gently loosen the skin from the turkey breast meat with your fingers, being careful not to tear it.
- Spread half the herb paste directly on the meat under the skin.
- Spread the remaining paste evenly over the skin.
- Pour 1 cup dry white wine into the bottom of the roasting pan.
Tip: Apply paste evenly under and over the skin for maximum flavor; add wine carefully to avoid washing off the paste.
Step 4: Roast
- Roast at 325°F for 1 ¾ to 2 hours, until the skin is golden brown and an instant-read thermometer reads 165°F in the thickest, meatiest parts (test multiple spots).
- If the skin browns too quickly, cover the breast loosely with aluminum foil.
Tip: Use a reliable thermometer for accuracy; check early to avoid overcooking.
Step 5: Rest and Serve
- Remove the turkey from the oven, cover with foil, and let rest at room temperature for 15 minutes.
- Slice thinly and serve with pan juices spooned over the top, about ¾-1 pound per serving.
Tip: Resting ensures juiciness; strain pan juices for a smoother sauce.
FAQs
1. Why is my turkey breast dry?
Overcooking can dry it out; use a thermometer (165°F) and rest for 15 minutes.
2. Can I use a boneless turkey breast?
Yes, reduce cooking time by 15-20 minutes; check for 165°F internal temperature.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure wine and mustard are gluten-free.
4. Why is my skin not crispy?
Wet skin or high humidity can soften it; pat dry thoroughly and roast uncovered.
5. Can I skip the wine?
Yes, replace with chicken broth or water for moisture in the pan.
6. Can I prepare this in advance?
Yes, apply herb paste up to 12 hours ahead and refrigerate; roast fresh for best results.
7. What are the health benefits of this dish?
Turkey is high in protein and low in fat (without skin); herbs add antioxidants, but enjoy in moderation due to oil.