Roasted Turkey Breast

Recipe: Roasted Turkey Breast


  • 1 whole bone-in turkey breast, 6 to 7 pounds
  • 3 cloves garlic, minced
  • 1 tsp dry mustard
  • 1 Tbs chopped fresh rosemary leaves
  • 1 Tbs chopped fresh sage leaves
  • 1 Tbs chopped fresh thyme leaves
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 Tbs extra virgin olive oil
  • 2 Tbs freshly squeezed lemon juice, reserve the used lemon rinds
  • 1 ½ cup dry white wine


First preheat the oven to 350 degrees F and position the rack to the middle position.

Next rinse the whole bone in turkey breast with cool water and pat dry with paper towels and set it skin side up, on a rack in a roasting pan just large enough to hold the breast. Loosen the breast skin by slipping your finger between the breast meat and the skin so the rub can partially be applied under the skin. Next make the rub, use a small bowl and combine the minced garlic, mustard, fresh herbs, salt, pepper, olive oil, and lemon juice to make a rub. Take ½ of the rub and apply it under the skin and apply the other half to the top and sides on the breast. Pour 1 ½ to 2 cups of wine to the bottom of the roasting pan along with the used lemon rinds.

Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F in the thickest area of the breast. If the turkey breast has not reached 165 degrees F but the skin is browned to satisfaction place aluminum loosely over the skin to prevent over-browning until the turkey is cooked through.

When the breast has reached 165 degrees F, remove the pan from the oven, set the breast on a carving board and cover the breast loosely with aluminum foil and allow the breast to rest for 15 minutes before slicing. Slice the turkey breast, transfer to a platter and spoon the pan juices over the sliced breasts and discard the lemon rinds.

Recipe adapted from the Barefoot Contessa

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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