Herb Roasted Turkey Breast
- Brianne Thomas
- 2 days ago
- 4 min read
Juicy and tender turkey breast that is deliciously infused with aromatic herbs and a touch of white wine, creating a succulent and flavorful dish.
For our first Thanksgiving as a married couple, we were invited to a friend's home for dinner, which was a relief since I had no idea how to cook a turkey and felt quite intimidated. The following year, I received a free turkey with my grocery store purchase, but it took hours to cook because it wasn't fully thawed. For the next few years, I opted for a "Ready-to-Go" turkey breast that required no thawing and came with a handy thermometer that popped up when it was done.
However, as I grew more confident in the kitchen, I eventually decided to roast a turkey breast from scratch, embracing the challenge with enthusiasm. It of course was easier than I had imagined and much tastier too! If you're looking for a savory and delicious centerpiece for your holiday meal, an herb-roasted turkey breast is a perfect choice. It's flavorful, simple to prepare, and ideal for smaller gatherings.
Why You’ll Love This Herb Roasted Turkey Breast Recipe
Quick and Easy. This recipe has minimal prep work and require less roasting time than a whole turkey.
Affordable. Turkey breast is a budget-friendly alternative when hosting a small gathering.
Flavorful. The bone helps to insulate the meat and prevent drying out, resulting in a juicy and deliciously delectable meat.
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What To Serve with Herb Roasted Turkey Breast
Helpful Tips for Making Herb Roasted Turkey Breast
Size. Appetite varies between individuals. However, the USDA recommends serving one pound of turkey per person.
Netting. If your turkey breast has netting, do not remove it. It will help the turkey breast to hold its shape during brining and roasting.
Double Up. Double the herb rub and cook two 3-pound breasts side by side if you can’t find a larger turkey breast.
Ingredients
Brine
12 cups hot water
½ cup course Kosher salt
¼ cup granulated sugar cane
1 medium sized head of garlic, peeled and smashed
3 sprigs of rosemary
2 sprigs of lemon thyme
1 Tablespoon whole black peppercorns
1 lemon, cut in half
Turkey Breast
1 whole turkey breast (about 6 pounds), bone-in and skin-on
3 Tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
2 Tablespoons unsalted butter, melted
4 cloves garlic, minced
2 Tablespoons fresh rosemary, chopped
2 Tablespoons fresh thyme, chopped
2 Tablespoons fresh sage, chopped
1 lemon, zest and juice
1 cup Homemade Chicken Stock
Directions
Brine
Fill a large stockpot with 12 cups of hot water. Add ½ cup course kosher salt and ¼ cup granulated sugar cane to hot water. Stir.
When the sugar and salt have dissolved, add remaining ingredients. Allow water to come to room temperature.
Carefully add turkey breast to the brine. Cover and refrigerate for at least 8 hours.
After the turkey has brined, remove the turkey breast from the brine and rinse it well under cold water. Then pat the turkey dry with paper towels.
Turkey Breast
Preheat your oven to 350°F.
Pat the turkey breast dry with paper towels.
In a bowl, combine 3 Tablespoons olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 Tablespoons melted butter, 4 cloves minced garlic, 2 Tablespoons each of chopped rosemary, thyme, and sage, lemon zest, and lemon juice. Mix well to create a fragrant herb paste.
Gently loosen the skin of the turkey breast by sliding your fingers under it, being careful not to tear it. Rub half of the herb mixture under the skin and the remaining half over the skin.
Position the turkey breast on a rack in a roasting pan. Pour the Homemade Chicken Stock into the bottom of the pan to help keep the turkey moist.
Roast the turkey breast in the preheated oven. After 1 ½ hours of cook time, baste the turkey breast with the pan juices. Roast for approximately 2 to 3 hours or until a meat thermometer inserted into the thickest part of the breast reads 155°F to 160°F. The turkey breast will continue to cook while it rests and should reach the recommended 165° internal temperature before serving.
Once cooked, remove the turkey breast from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring a juicy turkey.
Carve the turkey breast into slices and serve with your choice of sides.
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How to Store Herb Roasted Turkey Breast
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze Herb Roasted Turkey Breast
Allow turkey to cool completely. Store in a freezer-safe airtight container or storage bag for up to 2 months. To reheat, thaw in the refrigerator overnight. Place leftover turkey onto a baking sheet.
Bake at 350°F for approximately 10-15 minutes or until heated through.
Notes & Considerations
Want to use a whole bird instead? Follow the same direction as above but adjust the seasoning by double or triple. You will need to adjust the brining and cooking time based on the weight of the bird.
America's Test Kitchen provides general guidance for roasting a turkey, suggesting approximately 13 minutes per pound for an unstuffed turkey at a temperature of 350°F. For a larger turkey of 12 to 22 pounds, they use specific temperatures such as 400°F or 425°F and the roasting time can range from 3 to 4 hours with a resting time of 30 minutes. Always use an internal meat thermometer in the thickest part of the thigh to ensure an internal temperature of at least 165ºF.
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