Herb-Roasted Turkey Breast
Adapted from here.
Servings 4 servings
Ingredients
- 1 batch Garlic-Herb Dry Brine*
- 1 bone-in turkey breast (3 to 4 pounds)
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 tablespoons lemon juice
- 2 teaspoons dry mustard
- 2 fat garlic cloves, finely grated or minced
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped sage
- 1 teaspoon chopped thyme
- 1 teaspoon freshly ground black pepper
- 1 - 2 cups dry white wine (like Sauvignon Blanc)
Instructions
- Rub the Garlic-Herb Dry Brine all over the turkey (top and bottom), and chill uncovered in the refrigerator for at least 6 hours (or up to 12 hours). Save remaining brine for another use.
- 30 minutes before roasting, take the turkey from the fridge, and rinse all the dry brine off under cold, running water. Pat the turkey dry, then place on a wire rack set over a rimmed baking sheet or roasting pan.
- Add butter, lemon juice and dry mustard to a small bowl, whisking until smooth and combined. Whisk in garlic, rosemary, sage, thyme and black pepper. Spread the herb butter all over the top of the turkey and under the skin.
- Preheat an oven to 325°F and set an oven rack to the middle position. Transfer turkey to the oven, then carefully pour 1 cup of wine in the bottom of the baking sheet or roasting pan. Roast the turkey breast until the internal temperature reaches 165°F (1 1/2 to 2 hours). As the turkey cooks, the wine will burn off, so add more wine as needed to keep the bottom of the pan filled.
- Transfer turkey breast to a cutting board, and let rest for 15 minutes before slicing.
Notes
* If you don’t want to make my Garlic-Herb Dry Brine, you can use any brine you’d like here. I prefer a dry brine, but you could also do a wet brine if that’s your thing. Just keep in mind that you won’t have to brine a turkey breast for as long as you would brine a whole turkey. And actually, the turkey breast will take on a cured texture if you brine it for too long, so I would recommend only brining for up to 12 hours.