Description
Learn how to make a delicious herb roasted turkey breast that is juicy and flavorful. Perfect for your next family dinner or special occasion.
Ingredients
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds (2950-3175 g)
- 1 tablespoon (15 ml) minced garlic (3 cloves)
- 2 teaspoons (10 ml) dry mustard
- 1 tablespoon (15 ml) chopped fresh rosemary leaves
- 1 tablespoon (15 ml) chopped fresh sage leaves
- 1 teaspoon (5 ml) chopped fresh thyme leaves
- 2 teaspoons (10 ml) kosher salt
- 1 teaspoon (5 ml) freshly ground black pepper
- 2 tablespoons (30 ml) good olive oil
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 cup (240 ml) apple juice
Instructions
- Set your oven to 325 degrees F to preheat. Arrange the turkey breast, with the skin facing up, on a rack inside a roasting dish.
- In a small mixing bowl, blend together the garlic, dry mustard, rosemary, sage, thyme, kosher salt, black pepper, olive oil, and lemon juice to form a paste. Carefully use your fingers to lift the skin from the meat and apply half of the mixture directly onto the meat. Spread the rest of the paste evenly over the skin. Add apple juice to the base of the roasting pan.
- Bake the turkey for approximately 1 3/4 to 2 hours, until the exterior is a deep golden color and a meat thermometer reads 165 degrees F when placed into the thickest parts of the breast. (Check multiple areas for accuracy.) If the skin starts to darken too much, loosely cover the breast with foil. Once the turkey is cooked, let it rest under foil at room temperature for 15 minutes. Carve and present with the juices from the pan poured over the slices.
Notes
- Carefully lift the skin to spread the herb paste evenly for a flavorful turkey breast.
- Monitor skin color while baking; cover with foil if it darkens too much to prevent burning.
- Let the cooked turkey breast rest for 15 minutes to seal in juices and ensure tenderness.
