Print

Ina Garten Herb-Roasted Turkey Breast

Ina Garten Herb-Roasted Turkey Breast
Print Recipe
Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-herb-roasted-turkey-breast/