Roasted Turkey Breast
If you still want that delicious turkey but without the headache of an entire bird, this Roasted Turkey Breast recipe is perfect for you! Recipe adapted from the queen - Ina Garten!
Servings: 6 people
Ingredients
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 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
- 1 cup dry white wine (sauv blanc)
Instructions
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
Notes
If you're having a smaller holiday gathering, cooking just a turkey breast is the way to go. Less time and less fuss.
Nutrition
Calories: 641kcal | Carbohydrates: 6g | Protein: 90g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 242mg | Sodium: 1598mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.5mg