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

Scale

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.

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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.