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Garlic and Herb Roasted Turkey Breast

Garlic and Herb Roasted Turkey Breast

Indulge in the rich flavors of our savory Garlic and Herb Roasted Turkey Breast recipe. Perfect for a festive occasion or a special family dinner, this culinary masterpiece features a 6.5 lb bone-in turkey breast infused with a delightful blend of fresh herbs and zesty garlic.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 6 ½ lb bone-in turkey breast
  • 1 full head of garlic
  • Fresh Sage 1-2 sprigs
  • Fresh Rosemary 1-2 sprigs
  • Fresh Thyme 1-2 sprigs
  • Zest and juice of one lemon
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground mustard
  • 3 teaspoons of kosher salt
  • Freshly ground black pepper to taste
  • ½ cup of room temperature butter
  • 1 cup of white wine or chicken stock

Method
 

  1. Preparation:Gently separate the turkey skin from the flesh, being careful not to tear the skin.Peel the full head of garlic.
  2. Gently separate the turkey skin from the flesh, being careful not to tear the skin.
  3. Peel the full head of garlic.
  4. Herb Marinade:In a small food processor, combine the garlic cloves, fresh Sage, Rosemary, Thyme, lemon zest, and lemon juice.Add olive oil, ground mustard, kosher salt, and freshly ground black pepper.Pulse until well combined.
  5. In a small food processor, combine the garlic cloves, fresh Sage, Rosemary, Thyme, lemon zest, and lemon juice.
  6. Add olive oil, ground mustard, kosher salt, and freshly ground black pepper.
  7. Pulse until well combined.
  8. Garlic Butter Mixture:Transfer the herb mixture to a mixing bowl.Combine with room temperature butter until thoroughly mixed.
  9. Transfer the herb mixture to a mixing bowl.
  10. Combine with room temperature butter until thoroughly mixed.
  11. Stuff and Prepare Turkey:Carefully stuff the garlic butter mixture under the turkey skin and inside the turkey.Preheat the oven to 325°F (165°C).
  12. Carefully stuff the garlic butter mixture under the turkey skin and inside the turkey.
  13. Preheat the oven to 325°F (165°C).
  14. Roasting:Place the turkey breast in a roasting pan.Pour one cup of white wine or chicken stock into the pan to provide moisture.Season with kosher salt and freshly ground black pepper.Insert an instant-read thermometer into the thickest part of the turkey breast.
  15. Place the turkey breast in a roasting pan.
  16. Pour one cup of white wine or chicken stock into the pan to provide moisture.
  17. Season with kosher salt and freshly ground black pepper.
  18. Insert an instant-read thermometer into the thickest part of the turkey breast.
  19. Roast:Roast the turkey at 325°F for approximately 2 hours, or until the internal temperature reaches 165°F.
  20. Roast the turkey at 325°F for approximately 2 hours, or until the internal temperature reaches 165°F.
  21. Rest and Serve:Cover the roasted turkey breast with aluminum foil and let it rest for 10-15 minutes before carving.Once rested, carve the turkey and enjoy the tender, flavorful meat.
  22. Cover the roasted turkey breast with aluminum foil and let it rest for 10-15 minutes before carving.
  23. Once rested, carve the turkey and enjoy the tender, flavorful meat.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.