A Thanksgiving recipe for making an herb-roasted turkey breast! This dish is packed with flavor and is great for smaller families!
Nutritionist and author Frances Largeman-Roth shares her recipe for making an herb-roasted turkey breast. Frances makes sure to uses health friendly herbs and seasoning to give this dish an amazing flavor without putting your diet at risk. If you’re serving between 4-8 people, opt for this easy to create fresh turkey breast instead of preparing the whole bird. Half the preparation with all of the taste!
- 1 whole bone-in turkey breast, 6 ½ to 7 pounds
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh sage leaves
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 2 tablespoons olive oil 1 cup dry white wine, chicken broth or water
Preheat the oven to 325 degrees Fahrenheit. Arrange a rack in a large roasting pan and place the turkey breast on it, skin side up. On a cutting board, chop the herbs with the salt, spreading your knife over the mixture to make a paste. Loosen the skin from the turkey breast with clean hands and spread the herb mixture evenly over the breast. Brush the olive oil over the turkey skin. Pour the wine, broth or water in the bottom of the roasting pan. Roast the turkey for 1¾ to 2 hours, until the skin is golden and an instant-read thermometer registers 165º when inserted into the thickest part of the breast. Check the turkey after it has been cooking for an hour and 15 minutes; if the skin is getting too brown, cover the turkey breast with foil. Remove the turkey breast from the oven and let rest for 15 minutes to allow the juices to evenly distribute. Carve the turkey and serve. Serves 8
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.