Herb-Roasted Turkey Breast

Sick of eating dried out, tasteless turkey for your Thanksgiving dinner? This herb-roasted turkey breast packs a punch of flavor and will have your family wishing it was Thanksgiving every day of the year!



1 whole bone-in turkey breast, 6 1/2 to 7 pounds 1 tablespoon minced garlic (3 cloves) 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons good olive oil 2 tablespoons freshly squeezed lemon juice 1 cup dry white wine


  1. Preheat the oven to 325 degrees F and place the turkey breast on a rack in a roasting pan with the skin side up.
  2. Grab a small bowl and combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice, forming a paste.
  3. Gently loosen the skin from the meat with your fingers and smear half of the paste on the meat.
  4. Spread the remaining paste evenly on the skin.
  5. Pour the wine into the bottom of the roasting pan.
  6. Roast the turkey for 1 3/4 to 2 hours until the skin is golden brown and an instant-read thermometer reads 165 degrees F when inserted into the thickest and meatiest part of the turkey breast (test in several places). If the skin is over-browning, cover the turkey with aluminum foil.
  7. When done, cover with foil and allow the turkey to rest at room temperature for 15 minutes.
  8. Slice and serve with the pan juices spooned over the turkey.
Recipe courtesy of Ina Garten