Ina Garten Herb-roasted Turkey Breast

This easy and delicious herb-roasted turkey breast, inspired by Ina Garten, is perfect for a quick yet impressive meal. Juicy and flavorful, it features a crispy golden skin and aromatic herbs. With simple ingredients you likely have on hand, it’s ideal for small gatherings or weeknight dinners. Serve with pan juices for a mouthwatering finish!

Recipe Ingredients:

• 1 whole bone-in turkey breast (6½ to 7 lb)
• 2 tbsp good olive oil
• 1 tbsp minced garlic (3 cloves)
• 2 tsp freshly squeezed lemon juice
• 2 tsp dry mustard
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 tsp chopped fresh thyme leaves
• 1½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ¾ c dry white wine

How To Make Herb-roasted Turkey Breast?

1. Preheat the oven: Preheat your oven to 165°C / 325°F.
2. Prepare the turkey breast: Place the turkey breast, skin side up, on a rack in a roasting pan.
3. Make the herb rub: In a small bowl, mix olive oil, garlic, lemon juice, dry mustard, rosemary, sage, thyme, salt, and pepper until well combined.
4. Season the turkey: Rub the herb mixture all over the skin of the turkey breast. For extra flavor, gently loosen the skin and rub half the mixture underneath, directly onto the meat.
5. Add wine to the pan: Pour the white wine into the bottom of the roasting pan to keep the turkey moist as it roasts.
6. Roast the turkey: Roast the turkey breast in the oven for 1½ to 1¾ hours. Check the internal temperature with an instant-read thermometer—when it reaches 74°C / 165°F in the thickest part, the turkey is ready. If the skin browns too quickly, cover it loosely with aluminum foil after about an hour.
7. Rest the turkey: Once cooked, remove the turkey from the oven and cover it with aluminum foil. Let it rest at room temperature for 15 minutes to allow the juices to redistribute.
8. Slice and serve: Slice the turkey breast and serve warm. Drizzle with the pan juices for a flavorful finish.

Recipe Tips:

• Use a Meat Thermometer: Always check the turkey’s internal temperature in the thickest part of the breast. It should reach 74°C / 165°F for perfectly cooked, juicy meat.
• Don’t Skip the Wine: The wine in the roasting pan keeps the turkey moist and adds a rich depth of flavor to the pan juices.
• Loosen the Skin Carefully: When spreading the herb rub under the skin, be gentle to avoid tearing it. This step ensures the flavors penetrate the meat.
• Monitor Browning: Check the turkey after an hour. If the skin is browning too quickly, loosely cover it with aluminum foil to avoid burning.
• Rest Before Slicing: Let the turkey rest for 15 minutes after roasting. This locks in the juices, making each slice tender and moist.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover herb-roasted turkey breast cool to room temperature. Once cooled, store it in an airtight container or tightly wrap it in foil or plastic wrap. Refrigerate for up to 3 days.
• Freeze: Let the turkey breast cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the refrigerator overnight before reheating.
• Reheat:  Heat slices of turkey in a skillet over medium-low heat with a bit of broth or water. Cover and cook for 5-7 minutes, flipping halfway through.

Nutrition Facts

• Calories: 125
• Total Fat: 1.8g
• Saturated Fat: 0.5g
• Cholesterol: 68mg
• Sodium: 84mg
• Potassium: 212mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 26g

Check out More Recipes:

• Ina Garten Chicken With Shallots
• Ina Garten Jeffrey’s Roast Chicken
• Ina Garten Lemon Chicken Breasts