I’ve never roasted just a turkey breast before and I worried that it would come out dry. Well, the turkey breast came out perfect with this recipe. I’ve also tried the recipe with whole chicken and the roasted chicken was delicious!
Barefoot Contessa’s Herb Roasted Turkey Breast
Prep time: 15 mins Cook time: 1 3/4 to 2 hours
Serves: 6 – 8
1 whole bone-in turkey breast
3 cloves garlic, minced
2 teaspoon dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1 cup dry white wine (Pinot Grigio)
Preheat the over to 325 degrees. Place the turkey skin side up on a rack in the roasting pan.
In a small bowl, combine the garlic, mustard, herbs, salt, pepper, oil and lemon juice to make a paste.
Loosen the skin on the turkey and apply half the paste directly on the meat. Apply the rest evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours or until the meat thermometer registers 165 degrees when inserted into the meatiest part of the breast. Loosely cover the breast with aluminum foil if the skin is browning too much.
When the turkey is done, cover with foil and allow it to rest for 15 minutes at room temperature before slicing.