Description
Ina Garten’s herb-roasted turkey breast brings classic American comfort to dinner tables with Mediterranean-inspired simplicity. Fragrant rosemary, thyme, and garlic elevate this lean protein, promising a succulent centerpiece you’ll savor with family and friends.
Ingredients
Scale
Main Protein:
- 1 whole bone-in turkey breast (6½ to 7 lb / 2.95 to 3.18 kg)
Herbs and Spices:
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons dry mustard
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Liquid and Oil:
- 2 tablespoons good olive oil
- 2 teaspoons freshly squeezed lemon juice
- ¾ cup dry white wine
Instructions
- Create a flavorful herb infusion by combining olive oil, minced garlic, fresh lemon juice, dry mustard, finely chopped rosemary, sage, thyme, kosher salt, and freshly ground black pepper in a small mixing bowl.
- Prepare the roasting environment by heating the oven to 165°C / 325°F, ensuring an ideal cooking temperature for the turkey breast.
- Position the turkey breast skin-side up on a sturdy roasting rack placed inside a deep roasting pan, allowing optimal air circulation.
- Carefully massage the herb mixture across the entire surface of the turkey breast, gently lifting the skin to distribute half the aromatic blend directly onto the meat for maximum flavor penetration.
- Enhance moisture and depth of flavor by pouring white wine into the bottom of the roasting pan, creating a flavorful cooking environment.
- Carefully transfer the prepared turkey to the preheated oven, allowing it to roast for approximately 1½ to 1¾ hours, monitoring the cooking process closely.
- Verify doneness by inserting an instant-read thermometer into the thickest portion of the breast; the internal temperature should reach 74°C / 165°F for safe consumption.
- If the skin begins to brown too quickly, loosely tent the turkey with aluminum foil to prevent excessive charring.
- Once fully cooked, remove the turkey from the oven and allow it to rest, covered with aluminum foil, for 15 minutes to redistribute internal juices and ensure optimal tenderness.
- Slice the turkey breast against the grain into elegant, uniform pieces and present with a delicate drizzle of pan juices for an extra burst of flavor.
Notes
- Savor the Resting Moment: After roasting, give your turkey a peaceful 15-minute break to let those delicious juices redistribute, ensuring every slice is incredibly tender and bursting with flavor.
- Watch the Gorgeous Skin: Keep a watchful eye on your turkey’s golden-brown exterior during cooking. If the skin starts to darken too quickly, gently drape some aluminum foil to prevent burning.
- Massage Herbs with Care: Delicately slip your herb mixture under the turkey’s skin, treating it like a gentle massage. Move slowly to prevent tearing and allow those amazing seasonings to deeply penetrate the meat.
- Splash of Wine Magic: A generous splash of wine in the roasting pan isn’t just decoration – it’s your secret weapon for keeping the turkey super moist and creating incredibly rich, complex pan juices.
- Temperature Is King: Your meat thermometer is the most trusted kitchen companion. Always aim for 74°C / 165°F in the thickest breast part to guarantee a perfectly cooked, juicy turkey that’ll make everyone at the table cheer.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 125
- Sugar: 0g
- Sodium: 84mg
- Fat: 1.8g
- Saturated Fat: 0.5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 68mg