Ina Garten Turkey Breast Recipe – Juicy, Flavorful, and Foolproof

If you’re looking for a roasted turkey recipe that’s full of flavor and easy enough for a weeknight or special enough for a holiday, Ina Garten’s Turkey Breast is a must-try. This Barefoot Contessa classic delivers a juicy, herb-crusted turkey breast that roasts beautifully without the stress of a full bird. It’s ideal for small gatherings, Thanksgiving dinners, or meal prepping lean, delicious protein.

What is Ina Garten’s Turkey Breast?

Ina Garten’s Turkey Breast is a bone-in, skin-on roasted turkey breast, seasoned generously with a mixture of garlic, thyme, sage, and rosemary, then roasted until golden brown and tender. The recipe keeps the meat moist through proper seasoning and cooking at the right temperature, making it a practical alternative to roasting a whole turkey.

Other Popular Recipes

• Ina Garten Blue Cheese Coleslaw
• Ina Garten Bruschetta
• Ina Garten Buttermilk Mashed Potatoes
• Ina Garten Croissant Bread Pudding
• Ina Garten Vegetable Coleslaw

Reasons to Try Ina Garten’s Turkey Breast

• Juicy and well-seasoned every time – The herb mixture locks in moisture.
• No need to roast a whole turkey – Perfect for smaller families.
• Cooks faster than a whole bird – Done in under 2 hours.
• Ideal for holidays or weekday meals – Great for both casual and formal dining.
• Easier to carve and serve – No wrestling with a big bird.
• Delicious leftovers for sandwiches – Keeps well and stays tender.
• Beginner-friendly recipe – Simple steps, big flavor.

Ingredients Needed to Make Ina Garten’s Turkey Breast

• 1 whole bone-in, skin-on turkey breast (5 to 7 pounds)
• 1 tablespoon minced garlic (about 3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine (or substitute chicken/turkey stock)

Instructions to Prepare Ina Garten Turkey Breast

Preheat the oven

• Set your oven to 325°F (163°C). Position a rack in a roasting pan and place the pan in the oven to preheat with it.

Prepare the seasoning

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

Season the turkey

• Pat the turkey breast dry with paper towels. Carefully loosen the skin from the meat using your fingers and rub some of the seasoning paste directly onto the meat under the skin. Rub the rest all over the outside of the turkey breast.

Place in the roasting pan

• Set the seasoned turkey breast skin-side up on a rack in the roasting pan. Pour the white wine into the bottom of the pan.

Roast the turkey

• Roast uncovered for 1¾ to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste with pan juices every 30 minutes for extra flavor.

Let it rest

• Remove the turkey from the oven and tent it loosely with foil. Let it rest for 15–20 minutes before slicing to allow the juices to redistribute.

Slice and serve

• Slice across the grain into thick, juicy slices and serve warm with pan juices or gravy.

What Goes Well With Ina Garten Turkey Breast

• Pair with classic mashed potatoes – Creamy and comforting side
• Serve with homemade cranberry sauce – Bright, tangy contrast
• Add roasted root vegetables – Complements the herby turkey
• Enjoy green beans almondine – Adds crunch and freshness
• Include stuffing or dressing – Makes it a holiday-worthy plate
• Drizzle with pan gravy – Use drippings for maximum flavor
• Serve cold in sandwiches – Great the next day with mayo and lettuce

Key Tips for Making Ina Garten’s Turkey Breast

• Use a bone-in breast with skin – Adds moisture and flavor during roasting
• Let the turkey rest before carving – Keeps the juices sealed inside
• Use a meat thermometer – Ensures it’s fully cooked but not dry
• Don’t skip the herb paste – It’s the star of the flavor
• Add broth if wine isn’t available – Still keeps it juicy
• Baste the turkey periodically – Helps build that golden crust
• Roast uncovered for crisp skin – Don’t tent until the resting phase

Creative Variations of Ina Garten Turkey Breast

• Add orange zest to the rub – For a citrusy holiday twist
• Use butter instead of oil in the paste – For a richer finish
• Try with smoked paprika – Adds a warm, smoky note
• Stuff fresh herbs under the skin – For extra aroma
• Serve with maple-roasted carrots – Sweet side pairing
• Make turkey pan gravy – Use drippings and flour for a savory sauce
• Add a splash of apple cider – Into the pan for autumn flavor

Storage Guidelines for Ina Garten Turkey Breast

• Store leftovers in an airtight container in the fridge – Good for up to 4 days
• Wrap tightly for freezing – Freeze sliced turkey for up to 2 months
• Keep pan drippings in a separate container – Use for gravy or reheating
• Don’t leave at room temp for more than 2 hours – Follow food safety
• Use within 24 hours if prepping ahead uncooked – Marinate, then roast fresh

Reheating Tips for Ina Garten Turkey Breast

• Reheat slices in a skillet with broth – Keeps them moist
• Microwave with a damp paper towel – Prevents drying out
• Cover and bake in a dish at 300°F – Add a splash of wine or stock
• Use leftover turkey for soup or casseroles – Great repurposing
• Avoid high heat – Reheat gently for best texture and flavor

Nutrition Value (per serving – based on 6 servings)

• Calories: 310 kcal
• Protein: 38g
• Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 1g
• Sugar: 0g
• Fiber: 0g
• Sodium: 520mg
• Cholesterol: 110mg

FAQs

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

Yes, you can roast the turkey breast a day ahead. Let it cool completely, slice it, and store it in an airtight container. Reheat it gently in the oven with a splash of broth and cover it with foil to keep it moist.

What can I use instead of white wine in the roasting pan?

Chicken broth is a great alternative if you don’t want to use wine. It adds moisture to the roasting process and can still be used to make flavorful pan drippings or gravy.

Should I cover the turkey breast while roasting?

No, roast it uncovered to allow the skin to crisp up. Only tent it loosely with foil after roasting while it rests to preserve heat and juiciness.

How do I keep the turkey breast from drying out?

Don’t overcook it. Use a meat thermometer and remove the turkey once it reaches 165°F in the thickest part. Let it rest before slicing to keep the juices locked in.

Wrapping Up

Ina Garten’s Turkey Breast is the perfect recipe when you want a comforting, flavorful main dish without the complexity of cooking a whole turkey. With a herby crust, juicy interior, and foolproof instructions, it’s an excellent choice for holiday meals or any day you want something special. Pair it with your favorite sides and enjoy the magic of simple, elegant cooking the Barefoot Contessa way.

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