Herb Roasted Turkey Breast Recipe

posted on November 19, 2014 by Rachel Gurk

This herb roasted turkey breast is a delicious and flavorful idea for Thanksgiving dinner. Great for smaller families or people who don’t like dark meat!

I’m going to be honest with you all. The thought of cooking a whole turkey kind of scares me. I don’t know why…I should be okay with it for a number of reasons:

I’m a food blogger.
It’s pretty much like roasting a chicken which is no big deal.
Everyone expects it to be dry so it’s no biggie if you screw it up.

But there’s good news for those of us who shake in our boots at the thought of cooking a turkey:

Pop Up® Disposable Cooking Thermometers (thank you to them for sponsoring this post!) – they take the guesswork out.
This recipe tastes delicious and yields a moist and flavorful turkey breast. It would be great with a whole turkey too.
Everyone expects it to be dry so it’s no biggie if you screw it up. (But you won’t.)

Here’s the thing about this turkey recipe. The hardest part is chopping up all the herbs. And that’s not even hard, it just takes a few minutes and turns your cutting board green. Once you rub that delicious herb/mustard/olive oil mixture all over this turkey breast, all that’s left to do is pour some Chardonnay in the bottom of the pan, stick the thermometer in and bake it. Then you have approximately 3 hours to do other things. Such as drink the rest of the Chardonnay. Or you know, make side dishes.

This herb roasted turkey breast recipe would work wonderfully with a full sized turkey too, or a smaller breast. I’d just adjust the herb mixture according to the size of your turkey or turkey breast. And then remember, cooking time is merely a guideline. Internal temperature is the only sure-fire way to know if meat is cooked properly. Take the guesswork out and buy products with the Pop Up®! (Besides, it is kind of fun waiting for it to pop up!)

Because the Pop Up® is within +/- 2 degrees of accuracy, it offers consistent results and meat and poultry won’t dry out. Traditional and digital thermometers are only within 5 degrees of accuracy. Which is good if you’re a chicken about turkey. See what I did there?

You need some side dishes with that turkey, right?!?! Try:

slow cooker stuffing (the best!)

green bean casserole (no canned soup!)

twice-baked sweet potatoes

sautéed parsnips with white wine and thyme

orange cranberry sauce with cardamom

easy apple cinnamon cranberry sauce

crockpot cheesy potatoes

sweet potato bread pudding with marshmallow topping

scalloped sweet potatoes with gruyere and bacon

butternut squash mash with smoked paprika

Herb Roasted Turkey Breast

Name: Herb Roasted Turkey Breast
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 12-14 servings
Cuisine: American
Ingredients: 1 whole bone-in turkey breast, 7 to 7 1/2 pounds; 3 cloves garlic, minced; 2 teaspoons dijon mustard; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon chopped fresh sage leaves; 1 tablespoon chopped fresh thyme leaves; 1/4 cup chopped parsley; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 cup dry white wine such as Chardonnay

Yield: 12-14 servings

Prep Time: 20 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 35 minutes

This herb roasted turkey breast is a delicious and flavorful idea for Thanksgiving dinner. Great for smaller families or people who don’t like dark meat!

Ingredients

1 whole bone-in turkey breast, 7 to 7 1/2 pounds
3 cloves garlic, minced
2 teaspoons dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/4 cup chopped parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup dry white wine such as Chardonnay

Instructions

Preheat the oven to 325°F. Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, rosemary, sage, thyme, parsley, salt, pepper, and olive oil. It will look like a paste. Gently smear half of the paste under the skin of the meat. Rub the rest on top of the skin. Add the wine into the bottom of the roasting pan.
Roast the turkey for 2 1/2 to 3 1/4 hours, until the skin is golden brown. Use a 180° Pop Up® Disposable Cooking Thermometer to check that meat has reached an internal temperature of at least 180° Fahrenheit. The red portion of the sensor will pop up when this happens. If the skin is browning too quickly, place a piece of aluminum foil loosely over the turkey breast.
When it reaches 180°Fahrenheit, cover loosely with aluminum foil at let rest at least 15 minutes before slicing and serving with pan juices or gravy.

Nutrition Information:

Yield: 14 Serving Size: about 1/2 pound meat
Amount Per Serving: Calories: 376 Total Fat: 18g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 147mg Sodium: 154mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 50g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: Loved this flavorful herb roasted turkey breast!
Husband’s take: “Best turkey I’ve ever had.” WIN.
Changes I would make: None!
Difficulty: Easy!

You can find Pop Up® Disposable Cooking Thermometers with your favorite turkey brands at grocery stores and butchers nationwide. You can also find Volk Enterprises on Facebook, Twitter, Pinterest, and YouTube. Also — if turkey prep is still making you a little nervous, here are videos on how to use the thermometers as well as general turkey prep tips!

**Disclosure: This post is sponsored by Volk Enterprises. All opinions are, as always, my own.

posted in Fall, Main Dish, Poultry, Thanksgiving

13 comments »

13 comments

Rachel @ Baked by Rachel — November 21, 2014 @ 7:28 am Reply

Gorgeous! And those slices are perfection!
Carol at Wild Goose Tea — November 20, 2014 @ 7:43 pm Reply

I am eating turkey at other people’s houses. But I decided I am going to
make a turkey breast for at home. This is a great recipe because the meat would be pre flavored for other turkey leftover meals. Excellent.
Tessa @ Handle the Heat — November 20, 2014 @ 4:03 pm Reply

I so agree that thermometers are a MUST with Thanksgiving turkey – nothing worse than dry meat! I need to pick up one of these pop-up thermometers. I looove the flavors in this, I can practically taste them with my imagination.
Cookin+Canuck — November 20, 2014 @ 10:16 am Reply

I love the idea of pouring some Chardonnay in the bottom of the pan. What a great way to impart extra flavor into the turkey!
Liz+@+The+Lemon+Bowl — November 20, 2014 @ 8:07 am Reply

Love the garlic and mustard in this – yes please!!
Meagan @ A Zesty Bite — November 19, 2014 @ 2:44 pm Reply

I need to find one of these pop up thermometers. This is so handy.
Jennifer @ Show Me the Yummy — November 19, 2014 @ 2:42 pm Reply

Those pop ups are so cool! That rub looks really tasty! :)
sheila — November 19, 2014 @ 11:22 am Reply

This looks so amazing!
Matt Robinson — November 19, 2014 @ 11:00 am Reply

This looks perfect, LOVE how you flavored the turkey. Great pics:)
- Rachel Gurk — November 19, 2014 @ 9:12 pm Reply
  
  That’s a huge compliment coming from you! Thank you!
Julia — November 19, 2014 @ 10:16 am Reply

Your bird looks peeeerfect!! Love all the herb flavors and the fact that it’s cooked to perfection. I’ll have to get a hold of the pop up thermometers for my own Thanksgiving feast. Nothing like kitchen tools taking the guesswork out of food prep :)
Anna@CrunchyCreamySweet — November 19, 2014 @ 9:29 am Reply

Gorgeous! I love herb roasted turkey! Pinned!
denise — November 19, 2014 @ 8:13 am Reply

yummy