Oven Roasted Turkey Breast
A lemon garlic herb marinade coats this tender and perfectly juicy Oven Roasted Turkey Breast that's extremely simple to prepare. No fancy baster or injector is needed and this turkey breast can be roasted in under 2 hours.
Servings: 6 Servings
- 1 whole Bone In Turkey Breast boneless will also work
- 2 tablespoons Olive Oil
- 1½ tablespoons Garlic minced
- 2 teaspoons Lemon Juice
- 2 teaspoons Dry Mustard
- 1 tablespoon Fresh Rosemary chopped
- 1 tablespoon Fresh Sage chopped
- 2 teaspoons Fresh Thyme chopped
- 2 teaspoons Coarse Salt
- 1/2 teaspoon Ground Black Pepper
- 3/4 cup Dry White Wine or chicken stock
Preheat the oven to 325ºF and arrange the turkey breast, skin side up, on a rack placed inside a roasting pan.
In a small bowl, mix the olive oil, garlic, lemon juice, dry mustard, fresh rosemary, fresh sage, thyme, salt, and pepper until it forms a paste-like consistency.
Rub the herb mixture over the entire turkey breast as well as under the loose skin.
Pour the white wine (or chicken stock) in the bottom of the roasting pan.
Place the turkey in the oven to roast for 1½ to 1¾ hours, until the skin turns a golden brown and the thermometer inserted into the thickest part reads 165ºF.
When the turkey is fully cooked, remove it from the oven and let it sit for 15 minutes to rest before slicing into it.
- Place the turkey skin-side up in the roasting pan so the skin turns a nice golden brown and has a crispy texture.
- If the turkey skin begins to brown too much during the cooking process you can loosely place a piece of aluminum foil on top of the turkey.
- Don't have a roasting pan? No need to panic, you can use a large baking dish to roast the turkey. The wine will then be poured directly into the bottom of the pan.
- Save the drippings! You can use the drippings in the bottom of your pan to make delicious turkey gravy.
- Store. Slice any remaining turkey breast if you haven't already and place the leftovers in an air-tight container and keep it in the fridge. It will last for 3 to 4 days.
- Freeze. To freeze any leftover turkey let it cool to room temperature before wrapping it in freezer-safe plastic wrap and then covering it in foil, or place it in a freezer-safe container. It will last for 3 months in the freezer.
Serving: 1serving | Calories: 610kcal | Carbohydrates: 2g | Protein: 114g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1868mg | Potassium: 1330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg