1. What is the best way to prepare a garlic and herb roasted turkey breast?

• The best way to prepare a garlic and herb roasted turkey breast is by separating the skin from the flesh, creating a flavorful garlic butter mixture, and stuffing it under the skin for maximum flavor and juiciness.

2. How long does it take to roast a turkey breast at 325°F?

• It typically takes about 2 hours to roast a 6 1/2 lb bone-in turkey breast at 325°F (165°C), or until the internal temperature reaches 165°F.

3. What are the key ingredients in a garlic and herb roasted turkey breast?

• Key ingredients include garlic, sage, rosemary, thyme, lemon, olive oil, mustard, kosher salt, and butter for a savory and aromatic flavor profile.

4. Can I use chicken stock instead of white wine for roasting turkey breast?

• Yes, you can substitute chicken stock for white wine. Both provide moisture and enhance the flavor of the turkey.

5. How can I make the skin on my roasted turkey breast crispy?

• For crispy skin, you can roast the turkey breast at 325°F until it's cooked through, and then broil it for 2-3 minutes to crisp up the skin.

6. How do I know when my turkey breast is fully cooked?

• Use a meat thermometer to check the internal temperature. When it reaches 165°F (74°C), your turkey breast is fully cooked.

7. Should I marinate the turkey breast before roasting?

• While marinating is not necessary, stuffing the garlic butter mixture under the skin helps to infuse the turkey with flavor, making it more tender and juicy.

8. What sides pair well with garlic and herb roasted turkey breast?

• Mashed potatoes, roasted vegetables, stuffing, green beans, and rice pilaf are great sides to pair with this dish.

9. How do I prepare the garlic and herb butter for the turkey?

• Blend minced garlic, fresh herbs (sage, rosemary, thyme), lemon zest and juice, and olive oil in a food processor. Combine with room-temperature butter to create a flavorful garlic butter mixture.

10. Can I use dried herbs instead of fresh for this recipe?

• Yes, you can substitute dried herbs for fresh herbs. Use about 1/3 of the amount of dried herbs as you would for fresh ones.

11. Can I make garlic and herb roasted turkey breast ahead of time?

• You can prepare the garlic butter mixture and marinate the turkey breast a day ahead of time, but it’s best to roast the turkey fresh for optimal texture and flavor.

12. What type of wine is best for roasting turkey breast?

• A dry white wine such as Chardonnay or Sauvignon Blanc works best for roasting, providing acidity and enhancing the flavor of the turkey.

13. Can I cook a turkey breast without stuffing the garlic butter mixture under the skin?

• Yes, you can cook the turkey breast without stuffing it, but the flavor won’t be as rich. The garlic butter under the skin keeps the meat moist and infuses more flavor.

14. How do I carve a roasted turkey breast?

• Let the turkey rest for 10-15 minutes before carving. Then, slice the breast against the grain for tender, juicy meat.

15. Can I use a boneless turkey breast instead of a bone-in turkey breast?

• Yes, you can use a boneless turkey breast. However, the cooking time will be shorter—check for doneness when the internal temperature reaches 165°F.