This easy and delicious Herb-Roasted Turkey Breast recipe from Barefoot Contessa is perfect for a hearty meal. With crispy, golden skin and a fragrant, herby flavour, it’s a simple yet impressive dish. Using common ingredients like fresh rosemary and sage, you can easily customise it to suit your taste!
Ingredients Needed
- 1 whole bone-in turkey breast (approximately 3 to 3.2 kg)
- 2 tablespoons (30 ml) good olive oil
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dry mustard
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup (180 ml) dry white wine
How To Make Herb-roasted Turkey Breast
- Preheat the oven: Preheat your oven to 160°C (325°F). Place the turkey breast on a rack in a roasting pan, skin side up.
- Prepare the seasoning mixture: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons lemon juice, 2 teaspoons dry mustard, 1 tablespoon each of chopped fresh rosemary, sage, and 1 teaspoon chopped fresh thyme. Add 1½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper. Mix well.
- Season the turkey: Rub the seasoning mixture evenly all over the skin of the turkey breast. For extra flavour, loosen the skin and smear half of the paste directly on the meat. Pour ¾ cup of dry white wine into the bottom of the roasting pan.
- Roast the turkey: Roast the turkey in the preheated oven for 1½ to 1¾ hours, or until the skin is golden brown and an instant-read meat thermometer reads 74°C (165°F) when inserted into the thickest part of the breast. After about an hour, check if the skin is over-browning; if so, cover it loosely with aluminium foil.
- Rest and serve: Once the turkey is cooked, remove it from the oven, cover the pan with foil, and let the turkey rest for 15 minutes at room temperature. Slice and serve warm with the pan juices.
Recipe Tips
- Check the temperature: Use a meat thermometer to make sure the turkey reaches 165°F (74°C) for perfect juiciness.
- Don’t skip the resting time: Let the turkey rest for 15 minutes after roasting so it stays moist when sliced.
- Loosen the skin: For extra flavour, rub some of the herb mixture directly on the meat under the skin.
- Cover if overbrowning: If the skin starts to brown too fast, cover it loosely with foil to prevent burning.
- Use fresh herbs: Fresh rosemary, sage, and thyme will give the turkey a stronger, more aromatic flavour than dried herbs.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover herb-roasted turkey breast in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover herb-roasted turkey breast tightly in foil or plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: To reheat, place leftover herb-roasted turkey breast in a 325°F oven for 15-20 minutes, microwave slices for 1-2 minutes, or warm in a pan with broth for 5-7 minutes.
Nutrition Facts
Serving Size: 2 oz (56 g)
- Calories: 60
- Total Fat: 0.5 g
- Saturated Fat: 0 g
- Cholesterol: 20 mg
- Sodium: 300 mg
- Potassium: 200 mg
- Total Carbohydrate: 1 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 13 g
Try More Recipes:
Barefoot Contessa Herb-roasted Turkey Breast
Description
This easy and delicious Herb-Roasted Turkey Breast recipe from Barefoot Contessa is perfect for a hearty meal. With crispy, golden skin and a fragrant, herby flavour, it’s a simple yet impressive dish. Using common ingredients like fresh rosemary and sage, you can easily customise it to suit your taste!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 160°C (325°F). Place the turkey breast on a rack in a roasting pan, skin side up.
- Prepare the seasoning mixture: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons lemon juice, 2 teaspoons dry mustard, 1 tablespoon each of chopped fresh rosemary, sage, and 1 teaspoon chopped fresh thyme. Add 1½ teaspoons kosher salt and ½ teaspoon freshly ground black pepper. Mix well.
- Season the turkey: Rub the seasoning mixture evenly all over the skin of the turkey breast. For extra flavour, loosen the skin and smear half of the paste directly on the meat. Pour ¾ cup of dry white wine into the bottom of the roasting pan.
- Roast the turkey: Roast the turkey in the preheated oven for 1½ to 1¾ hours, or until the skin is golden brown and an instant-read meat thermometer reads 74°C (165°F) when inserted into the thickest part of the breast. After about an hour, check if the skin is over-browning; if so, cover it loosely with aluminium foil.
- Rest and serve: Once the turkey is cooked, remove it from the oven, cover the pan with foil, and let the turkey rest for 15 minutes at room temperature. Slice and serve warm with the pan juices.
Notes
- Check the temperature: Use a meat thermometer to make sure the turkey reaches 165°F (74°C) for perfect juiciness.
- Don’t skip the resting time: Let the turkey rest for 15 minutes after roasting so it stays moist when sliced.
- Loosen the skin: For extra flavour, rub some of the herb mixture directly on the meat under the skin.
- Cover if overbrowning: If the skin starts to brown too fast, cover it loosely with foil to prevent burning.
- Use fresh herbs: Fresh rosemary, sage, and thyme will give the turkey a stronger, more aromatic flavour than dried herbs.
Barefoot Contessa Herb-roasted Turkey Breast