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.