Description

This simple and flavorful roasted turkey breast recipe features a bone-in turkey breast seasoned with fresh herbs, garlic, and lemon, then roasted to a juicy, golden perfection. The turkey is cooked slowly in the oven with white wine added to the roasting pan to enhance moisture and flavor, resulting in tender, aromatic meat perfect for a family meal or special occasion.

Ingredients

Scale

Turkey

1 whole bone-in turkey breast, 6 ½ to 7 pounds

Seasoning Paste

4 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice

Roasting

1 cup dry white wine (Sauvignon Blanc)

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the turkey breast evenly.
Prepare Turkey: Place the whole bone-in turkey breast skin side up on a rack inside a roasting pan to allow heat circulation and even cooking.
Make Herb Paste: In a small bowl, combine the finely chopped garlic, fresh rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice to create a flavorful herb paste.
Apply Herb Paste: Gently loosen the skin from the turkey breast meat using your fingers, then smear half the herbed paste directly onto the meat beneath the skin. Spread the remaining paste evenly over the turkey skin for maximum flavor penetration and a delicious crust.
Add Wine: Pour 1 cup of dry white wine (Sauvignon Blanc) into the bottom of the roasting pan to keep the turkey moist during cooking and add aromatic flavor to the pan juices.
Roast Turkey: Roast the turkey breast in the oven for 1 ½ to 2 hours until the skin turns golden brown and an instant-read thermometer inserted into the thickest part registers 165 °F. Cover the turkey loosely with aluminum foil if the skin starts to over-brown before fully cooked.
Rest Turkey: Once done, remove the turkey from the oven and cover it with foil. Let it rest at room temperature for 15 minutes; this allows the juices to redistribute, making the meat tender and juicy.
Serve: Slice the turkey breast and serve with the pan juices spooned over the top for added moisture and flavor.

Notes

Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 165 °F for food safety.
Resting the turkey after roasting is crucial to retain juices and improve texture.
If you don’t have fresh herbs, dried can be substituted but reduce the amounts slightly as dried herbs are more concentrated.
Keep an eye on the skin color during roasting to prevent burning; tent with foil as needed.
Leftover turkey breast can be refrigerated for up to 4 days and reheated gently to retain moisture.

Nutrition

Serving Size: 1 serving (approximately 1/6 of the turkey breast)
Calories: 350 kcal
Sugar: 1 g
Sodium: 560 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 42 g
Cholesterol: 110 mg