Looking for a delicious turkey option that’s easier than roasting a whole bird? Ina Garten’s Herb-Roasted Turkey Breast is the perfect solution. Packed with garlic, rosemary, thyme, and sage, this recipe delivers juicy, aromatic turkey with minimal fuss—perfect for small holiday meals or weeknight dinners.

What Is Ina Garten’s Herb-Roasted Turkey Breast?

This dish features a bone-in, skin-on turkey breast, rubbed with a flavorful mixture of olive oil, garlic, mustard, lemon, and herbs, then roasted until golden and juicy. Ina’s method ensures moist meat with crisp skin and tons of flavor in every bite.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Herb-Roasted Turkey Breast

Great alternative to whole turkey – Quicker and easier
Bold herb flavor – Rosemary, thyme, and sage infuse the meat
Perfect for smaller gatherings – Feeds 4–6 people
Moist, juicy results – Thanks to skin-on, bone-in method
Leftovers reheat beautifully – Ideal for sandwiches or salads
Simple ingredients – Easy to prep ahead
Classic Barefoot Contessa dish – Elegant and foolproof

Ingredients Needed to Make Ina Garten’s Herb-Roasted Turkey Breast

1 whole bone-in turkey breast (5 to 7 pounds)
1 tablespoon fresh garlic, minced (about 3 cloves)
2 teaspoons dry mustard or Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine (such as Chardonnay)

Instructions to Prepare Ina Garten’s Herb-Roasted Turkey Breast

Step 1: Preheat the Oven

Preheat oven to 325°F (165°C). Set a roasting rack inside a roasting pan.

Step 2: Prepare the Herb Mixture

In a small bowl, combine garlic, mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to form a thick paste.

Step 3: Season the Turkey

Pat the turkey breast dry with paper towels. Loosen the skin from the meat gently with your fingers. Rub half the herb paste directly onto the meat under the skin, and the other half over the skin.

Step 4: Roast the Turkey

Place the turkey, skin side up, on the roasting rack. Pour the wine into the bottom of the pan. Roast for 1¾ to 2 hours, or until an instant-read thermometer reads 165°F in the thickest part of the breast.

Step 5: Rest and Carve

Remove the turkey from the oven and cover loosely with foil. Let rest for 15–20 minutes. Carve into thick slices and serve with pan juices.

What to Serve With Herb-Roasted Turkey Breast

Garlic mashed potatoes – Classic and creamy
Roasted root vegetables – Caramelized and earthy
Cranberry sauce or chutney – Sweet and tangy contrast
Green beans or Brussels sprouts – Bright and fresh
Savory stuffing or dressing – Herb-forward pairing
Gravy or pan jus – Rich and full of flavor
Buttermilk biscuits or rolls – Perfect for sopping up juices

Expert Tips for Mastering the Recipe

Use a meat thermometer – Ensures perfectly cooked turkey
Let it rest after roasting – Keeps juices in the meat
Rub herbs under and over the skin – Maximum flavor
Don’t skip the wine – It creates a flavorful steam and pan sauce
Use fresh herbs if possible – Better aroma and color
Roast on a rack – Allows even cooking and air circulation
Save the bones – Great for turkey stock later

Variations of the Recipe

Add lemon zest to the herb paste – For extra brightness
Use sage butter instead of olive oil – For a richer flavor
Add sliced onions or garlic cloves to the pan – To roast alongside
Swap wine for broth or cider – For a different depth of flavor
Use smoked paprika or chili flakes – For mild heat
Make it dairy-free – The recipe uses no butter
Include baby potatoes in the pan – To roast in turkey drippings

How to Store Leftovers

Refrigerate in an airtight container – Keeps for 3–4 days
Slice meat before storing – Easier to reheat
Reheat gently in oven or covered pan – Add a splash of broth to keep moist
Freeze leftover slices – Use within 2 months
Label and date containers – For freezer organization
Use pan juices separately – For gravy or reheating
Avoid microwaving skin-on pieces – Skin may become rubbery

How Do I Reuse Leftover Turkey Breast?

Make turkey sandwiches or paninis – With cranberry mayo or mustard
Add to salads or grain bowls – Protein-packed lunch
Chop and use in soups or stews – Hearty and flavorful
Stuff into wraps or quesadillas – With cheese and greens
Top on pizza or flatbreads – Alongside herbs and mozzarella
Add to pasta or risotto – With garlic, cream, or tomato sauce
Serve in lettuce wraps – With herbs and tahini or vinaigrette

Nutritional Value (per 6-ounce serving)

Calories: 310
Protein: 42g
Fat: 14g
Carbohydrates: 2g
Sodium: 480mg
Sugar: 0g
Fiber: 0g

FAQs

Can I make Ina Garten’s herb-roasted turkey breast ahead of time?

Yes, you can prepare and season the turkey breast several hours ahead, then cover and refrigerate it. Let it sit at room temperature for 30 minutes before roasting.

How do I keep the turkey breast from drying out?

Roast the turkey skin-side up, use a meat thermometer, and let it rest after roasting. Basting with pan juices also helps retain moisture.

What temperature should the turkey breast reach when done?

Roast until the thickest part of the breast reaches 165°F on an instant-read thermometer, then let it rest before carving.

Can I use dried herbs instead of fresh?

Yes, but reduce the quantity to one-third. Dried herbs are more concentrated, so use 1 teaspoon dried for every tablespoon of fresh.

Final Words

Ina Garten’s Herb-Roasted Turkey Breast is a foolproof favorite—moist, flavorful, and beautifully seasoned with fresh herbs and citrus.