Herb-Roasted Turkey Breast Recipe

Herb-Roasted Turkey Breast

Serves 6 to 8

Excellent all year round, this easy recipe features a garlic-herb rub and a quick gravy because, after all, what's turkey without gravy?


  • 1 bone-in, skin-on turkey breast (4 - 6 pounds)
  • 1 tablespoon extra virgin olive oil
  • 5 cloves garlic, minced
  • 2 teaspoons fresh chopped rosemary
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh chopped sage
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 3/4 cup dry white wine
  • 1 1/2 cups chicken or turkey stock
  • 2 tablespoons cornstarch mixed with 2 tablespoons water


  1. Preheat oven to 375°F.
  2. Place bone-in turkey breast on cutting board, skin side up. Place your palm on center of turkey and firmly press down until bones crack. This flattens the turkey for more even roasting and easier carving.
  3. In a small bowl, combine oil, garlic, herbs, 1 tablespoon salt, and 1/2 teaspoon pepper. Rub mixture all over turkey breast. (For jucier turkey with the best flavor, cover with plastic wrap and refrigerate overnight.)
  4. Place seasoned turkey in a roasting pan, skin side up. Add 1/2 cup water to pan. Roast until juices run clear and a probe thermometer inserted into thickest part of turkey registers 165°F, about 1 1/2 hours. (Add 1/4 to 1/2 cup additional water to pan during roasting, if needed, to prevent drippings from burning.)
  5. Transfer turkey to cutting board. Cover with foil and allow to rest 15 minutes before carving.
  6. Meanwhile, make gravy. Place roasting pan on stovetop over medium heat. Add wine to pan and bring to simmer. Stir up and loosen any cooked-on bits from bottom of pan. Once most of the wine has evaporated, add stock and any juices from resting turkey. Bring to boil. Whisk in cornstarch mixture and cook until gravy thickens, 2 to 3 minutes. Season, to taste, with salt and pepper. Transfer to a warmed gravy boat.
  7. Slice turkey breast. Transfer to a warmed serving platter. Serve gravy on the side.


Amount Per Serving (based on 8 servings)
Calories: 360
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 120 mg
Sodium: 1000 mg
Carbohydrates: 4 g
Fiber: 0 g
Sugar: 0 g
Protein: 48 g
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Ratings and Reviews

“Easy to prep., lots to eat & great tasting!”
“This was my first time making turkey breast. it was surprisingly easy and delicious!”

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