Herb Roasted Turkey Breast
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!
Servings 14 servings
Calories 339kcal
Ingredients
- 7 lb. whole bone-in turkey breast (a bit larger or smaller is fine but may affect cooking time)
- 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
- ¼ 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 2½ to 3¼ 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°F. 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°F, cover loosely with aluminum foil at let rest at least 15 minutes before slicing and serving with pan juices or gravy.
Nutrition
Serving: 8oz. | Calories: 339kcal | Carbohydrates: 3g | Protein: 49g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 132mg | Sodium: 787mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.3mg