Tennessee State University

Recipe: Herb-Roasted Turkey Breast

Recipe by Keimonee Burford

Thanksgiving is right around the corner, and we all know that is the time to be spent with the ones that you love and being grateful for all that you have. But it is also the perfect time to impress your family and friends with a great dish for the dinner table! For those of us who are having a hard time deciding what to bring to the table, here is a very delicious and simple dish that I guarantee everyone will love.

(This recipe makes 6 servings)

Ingredients:

1 whole bone-in turkey breast

6 1/2 to 7 pounds

1tbsp minced garlic (3 cloves)

2 tsps dry mustard

1 tbsp chopped fresh rosemary leaves

1 tbsp chopped fresh sage leaves

1 tsp chopped fresh thyme leaves

2 tsps kosher salt, 1 tsp freshly ground

black pepper

2 tbsp olive oil

2 tbsp freshly squeezed lemon juice

1 cup dry white wine

Directions: 

Preheat the oven to 325 degrees F.

Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the; garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice.

Cover and refrigerate at least 1 hour but no longer than 8 hours.

Loosen the skin from the meat gently with your fingers and smear half of the mixture directly on the meat.

Spread the remaining of the mixture evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast not touching the bone. (I test in several places.)

If the skin is over-browning, cover the breast loosely with aluminum foil.

When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.

Slice and serve with the pan juices spooned over the turkey.



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