Herb-Roasted Turkey Breast | Recipes

Herb-Roasted Turkey Breast from Barefoot Contessa. Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan. Roast the turkey for 1½ to 1¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil. When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

📝 Ingredients

• 1 whole bone-in turkey breast (6 1/2 to 7 pounds)

👨‍🍳 Instructions

1. 1Preheat the oven to 325 degrees. Place the turkey breast on a
2. 2rack in a roasting pan, skin side up.
3. 3In a small bowl, combine the olive oil, garlic, lemon juice,
4. 4mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all
5. 5over the skin of the turkey breast. (You can also loosen the skin and smear
6. 6half of the paste underneath, directly on the meat.) Pour the wine into the
7. 7bottom of the roasting pan.
8. 8Roast the turkey for 1½ to 1¾ hours, until the skin is golden
9. 9brown and an instant-read meat thermometer registers 165 degrees when inserted
10. 10into the thickest and meatiest area of the breast. Check the breast after an
11. 11hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.
12. 12When the turkey is done, remove from the oven, cover the pan
13. 13with aluminum foil, and allow the turkey to rest at room temperature for 15
14. 14minutes. Slice and serve warm with the pan juices.